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

Honey & Harissa Glazed Eggplants with Feta, Lentils, Pistachio & Pomegranate are a delicious and visually appealing vegetarian dish.

- Total time: 24 min
- Cuisine: Greek
- Category: Dinner
- Language: en

## 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

## Instructions

1. Preheat 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. Combine sliced red onions, salt, sumac, and red wine vinegar. Set aside to marinate.
3. Mix harissa, honey, and lemon zest and juice in a small bowl.
4. Combine lentils, herbs, most of the pistachios, pomegranate seeds, remaining olive oil, and lemon juice in a mixing bowl. Season and toss.
5. Brush the roasted eggplants with half the harissa glaze and return to the oven for 3-4 minutes.
6. Top the cooked eggplants with the lentil salad, feta, marinated onions, remaining harissa glaze, pistachios, and pomegranate seeds.

## Equipment

- oven
- baking tray
- small bowl
- mixing bowl

## Source

- Original video: https://www.facebook.com/share/r/16QpSHdKzF/
- Recipe page: https://www.cliprecipe.com/recipe/47887dfb-dd5c-48b6-bc04-52381cbe38c7
- Extracted: 2025-04-06

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt