Ingredients
- Merchant Gourmet Puy Lentils
- 1 large aubergine
- tahini
- rose & preserved lemon harissa
- chilli flakes
- za’atar
- cumin & coriander seeds
- ground cumin
- pine nuts
- 1 big garlic clove
- 1 lemon
- large bunch of fresh parsley & mint
- good quality EVOO
- black pepper
- pomegranate seeds
Instructions
- Trim the top off your aubergine, wrap in cling film & microwave for 3 mins. Meanwhile add 1 tbsp olive oil to a sauté pan with a lid on a medium heat. In a separate dry pan add pine nuts on a low heat to brown (takes 5-10 mins). Pour 3-4 tbsps tahini into a bowl & grate in a clove of garlic.
- Unwrap aubergine & slice in half lengthways, keeping the two halves connected slightly. Be careful, the aubergine will be hot! Place face down in the pan with oil for 3 minutes. Meanwhile start to finely chop the fresh herbs.
- Flip aubergine once golden & add a big splash of water to the pan, cover with the lid for another 3 minutes to steam. Finish your herbs, add to a clean bowl along with a big crack of pepper & 2 tbsp olive oil.
- Baste the open face of the aubergine with any remaining liquid in the pan & 1.5 tbsp harissa plus 1/2 tsp chilli flakes - you want the surface area completely covered. Add a little more water to the pan if it’s dry. Cook for 10 minutes, ensuring it doesn’t dry out, baste as needed.
- Meanwhile, remove pine nuts when golden & add 1tbsp each cumin & coriander seeds to the dry pan. Toast until fragrant (a couple of mins). Gently grind in a pestle & mortar with the pine nuts plus 1 tbsp za’atar. This is your dukkah.
- Mix herbs with zest & juice of half a lemon, 1 tsp ground cumin & cooked lentils.
- Whip the tahini with water until thick. Spread on a plate, top with herbs, aubergine, dukkah & pomegranate seeds plus any left over herbs.
