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

24 mins
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. 2Preheat 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.
  3. 3Preheat 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.
  4. 4Combine sliced red onions, salt, sumac, and red wine vinegar. Set aside to marinate.
  5. 5Combine sliced red onions, salt, sumac, and red wine vinegar. Set aside to marinate.
  6. 6Combine sliced red onions, salt, sumac, and red wine vinegar. Set aside to marinate.
  7. 7Mix harissa, honey, and lemon zest and juice in a small bowl.
  8. 8Mix harissa, honey, and lemon zest and juice in a small bowl.
  9. 9Mix harissa, honey, and lemon zest and juice in a small bowl.
  10. 10Combine lentils, herbs, most of the pistachios, pomegranate seeds, remaining olive oil, and lemon juice in a mixing bowl. Season and toss.
  11. 11Combine lentils, herbs, most of the pistachios, pomegranate seeds, remaining olive oil, and lemon juice in a mixing bowl. Season and toss.
  12. 12Combine lentils, herbs, most of the pistachios, pomegranate seeds, remaining olive oil, and lemon juice in a mixing bowl. Season and toss.
  13. 13Brush the roasted eggplants with half the harissa glaze and return to the oven for 3-4 minutes.
  14. 14Brush the roasted eggplants with half the harissa glaze and return to the oven for 3-4 minutes.
  15. 15Brush the roasted eggplants with half the harissa glaze and return to the oven for 3-4 minutes.
  16. 16Top the cooked eggplants with the lentil salad, feta, marinated onions, remaining harissa glaze, pistachios, and pomegranate seeds.
  17. 17Top the cooked eggplants with the lentil salad, feta, marinated onions, remaining harissa glaze, pistachios, and pomegranate seeds.
  18. 18Top the cooked eggplants with the lentil salad, feta, marinated onions, remaining harissa glaze, pistachios, and pomegranate seeds.

Ingredients

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

Equipment

ovenbaking traysmall bowlmixing bowl