Roasted Eggplant, Lentil & Tahini Plate
Method
Roast the eggplant: Preheat the oven to 220°C. Score the flesh of the eggplant in a diamond pattern without cutting through the skin. Brush with half the olive oil and season with cumin, smoked paprika, coriander, salt and black pepper. Place cut-side up on a baking tray and roast for 25–30 minutes until deeply golden and completely tender.
Warm the lentils: While the eggplant roasts, heat the remaining olive oil in a skillet over medium heat. Add the lentils and quinoa and cook for 4–5 minutes. Season with a little black pepper and lemon zest if desired. Stir in the baby spinach and cook for 1 minute until wilted.
Make the tahini sauce: Whisk together the tahini, lemon juice, garlic and 1 tablespoon of water. Add more water gradually until smooth and creamy.
Assemble: Place the roasted eggplant halves on two plates. Spoon the warm lentil-quinoa mixture alongside and drizzle generously with the tahini sauce.
Finish: Scatter with pomegranate seeds, walnuts, parsley and mint. Serve warm.
Vegan option: Naturally vegan — no substitutions needed. For an additional protein boost, add 60 g shelled edamame per serving to the lentil and quinoa mixture. Silky roasted eggplant becomes the star of this Mediterranean-inspired plate, paired with earthy lentils, quinoa and a creamy lemon-tahini sauce. Pomegranate seeds add bursts of sweetness while walnuts and fresh herbs provide contrasting crunch and freshness.
Nutrition Facts
Per serving
