Honey & Harissa Glazed Eggplants with Feta, Lentils, Pistachio & Pomegranate

24m
Serves 1
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Directions

  1. 1Preheat oven to 220°C. Place eggplant halves, cut-side up, on a baking tray. Drizzle with half the olive oil and season with salt and pepper. Roast for 20 minutes.
  2. 2Combine sliced red onions, salt, sumac, and red wine vinegar. Set aside to marinate.
  3. 3Mix harissa, honey, and lemon zest and juice in a small bowl.
  4. 4Combine lentils, herbs, most of the pistachios, pomegranate seeds, remaining olive oil, and lemon juice in a mixing bowl. Season and toss.
  5. 5Brush the roasted eggplants with half the harissa glaze and return to the oven for 3-4 minutes.
  6. 6Top the cooked eggplants with the lentil salad, feta, marinated onions, remaining harissa glaze, pistachios, and pomegranate seeds.

Ingredients

  • 2 large eggplants
  • 5 tbsp extra virgin olive oil
  • 1 pinch salt
  • 1 pinch fresh ground black pepper
  • 3 tbsp harissa
  • 3 tbsp honey
  • 2 lemons
  • 1 red onions
  • 1 tsp sumac
  • 2 tbsp red wine vinegar
  • 400 g lentils
  • 1 handful flat leaf parsley
  • 1 handful mint
  • 0.33 cup toasted pistachio
  • 0.5 cup pomegranate seeds
  • 200 g marinated feta

Equipment

ovenbaking traysmall bowlmixing bowl

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