Sumac Roasted Aubergine with Puy Lentils & Tahini Yoghurt

Soft, sumac-roasted aubergine meets our Puy Lentils in this vibrant, Middle Eastern-inspired dish. Finished with a creamy tahini yoghurt sauce, fresh parsley and bursts of sweet pomegranate, it's an effortless dinner packed with earthy flavours, citrusy brightness and plenty of texture.


Written by Merchant Gourmet
30 minutes Serves 2 Beginner
Sumac Roasted Aubergine with Puy Lentils & Tahini Yoghurt
Ingredients
  • 1 large aubergine, halved lengthways
  • 2 tsp sumac
  • 1 tbsp za'atar
  • 2 tbsp olive oil
  • Salt and black pepper
  • 1 pouch Merchant Gourmet Puy Lentils
  • Tahini Yoghurt Sauce
  • 3 tbsp tahini
  • 2 heaped tbsp yoghurt
  • Juice of 1 lemon
  • 2 garlic cloves, grated
  • ¼ tsp salt
  • Water, to loosen
  • 1 tbsp olive oil, to serve
  • Pinch of sumac, to serve
  • 5g parsley, finely chopped, to serve
  • 2 heaped tbsp pomegranate seeds, to serve

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Puy Lentils
Puy Lentils
250G
  1. Preheat the oven to 200°C/180°C fan/gas mark 6.
  2. Place the aubergine halves cut-side up on a baking tray. Sprinkle over the sumac and za'atar, season generously with salt and black pepper, then drizzle with 2 tbsp olive oil. Cover loosely with foil and roast for 25-30 minutes, until completely soft and tender.
  3. Meanwhile, make the sauce. In a bowl, whisk together the tahini, yoghurt, lemon juice, garlic and salt. Gradually add a splash of water until you have a smooth, spoonable consistency. Transfer to a serving bowl, drizzle with 1 tbsp olive oil and finish with a pinch of sumac.
  4. Cook the Puy Lentils according to the pack instructions, then stir through the chopped parsley.
  5. Divide the lentils between plates and top with the roasted aubergine. Scatter over the pomegranate seeds and serve with plenty of the tahini yoghurt sauce alongside.

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