Honey & Harissa Glazed Eggplants with Feta, Lentils, Pistachio & Pomegranate
Honey & Harissa Glazed Eggplants with Feta, Lentils, Pistachio & Pomegranate
24m
Serves 1
Directions
- 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.
- 2Combine sliced red onions, salt, sumac, and red wine vinegar. Set aside to marinate.
- 3Mix harissa, honey, and lemon zest and juice in a small bowl.
- 4Combine lentils, herbs, most of the pistachios, pomegranate seeds, remaining olive oil, and lemon juice in a mixing bowl. Season and toss.
- 5Brush the roasted eggplants with half the harissa glaze and return to the oven for 3-4 minutes.
- 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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