Ingrédients
- 1 large aubergine, sliced down the middle
- 2 tsp sumac
- 1 tbsp zaatar
- 3 tbsp olive oil
- 3 tbsp tahini
- 1 x 250g pouch of Merchant Gourmet Simply Cooked Puy Lentils
- 2 heaped tbsp plant based yoghurt
- Juice of 1 lemon
- 2 garlic cloves, grated
- ¼ tsp salt
- 5g parsley, chopped
- 2 heaped tbsp pomegranate seeds
Méthode
- Preheat the oven to 200C (180C fan). Place the aubergine halves on a baking tray and sprinkle over the sumac and za’atar with a pinch of salt and pepper, then drizzle with the olive oil. Cover with foil and bake for 25-30 minutes, or until completely soft.
- To make the tahini dressing, simply combine the tahini, yoghurt, lemon juice, garlic and salt in a bowl and stir to combine, loosening with water until you reach a smooth sauce. Taste and adjust the seasoning if needed. Put the sauce into a serving bowl, then drizzle with olive oil and sprinkle with sumac. Set aside.
- When the aubergine is cooked, remove from the oven and set aside, still covered. Cook the Puy Lentils in the microwave as per the packet instructions, then stir through the parsley.
- Serve the aubergine with the lentils and pomegranate seeds, then drizzle with the sauce.
Good to know!
This dish is the perfect addition to a Middle Eastern spread. Serve with fluffy pittas and scoop up the creamy tahini.
3 comments
All sounds delicious and will definetly try just for a change from meat and veg or fish .
I agree because the food is a lovely change from our normal English
I love all the recipes but is there any way you can provide people with a “printable” format?