Ingredients
Method
- Cut the eggplants in half lengthwise and score the flesh deeply in a crosshatch pattern.
- Sprinkle with salt and let them sit for about 30 minutes.
- Cook the lentils according to package instructions until al dente, about 20 minutes.
- Heat the oil in a pan. Sauté the onions, carrots, and garlic until softened.
- Deglaze with about 70 ml of water and let it simmer until the water has evaporated.
- Preheat the oven to 180°C (350°F).
- Drain the cooked lentils and fold them into the pan mixture.
- Season with salt, pepper, Ras el Hanout, coriander seeds, allspice, and cumin. Adjust seasoning to taste. Keep warm.
- Pat the eggplants dry with a paper towel and brush them with a little olive oil. Season with salt and pepper.
- Bake in the preheated oven for about 40 minutes, or until tender.
Mint Oil:
- Blend the mint leaves with about 50 ml of olive oil until smooth.
Tahini Yogurt Dressing:
- Add yogurt, tahini, and the juice of one lemon to a bowl.Grate in the garlic (or finely mince it).While stirring, slowly add water until the dressing reaches a creamy consistency.Season with salt to taste.
To Serve
- Fill the warm roasted eggplant halves with the lentil-vegetable mixture.Top with chives, the tahini-yogurt dressing, and a drizzle of mint oil.Serve immediately.
Nutrition
Notes
- If you’re not a fan of tahini, you can simply serve the dish with plain yogurt instead.
- Sweet potatoes would also work wonderfully here as an alternative to eggplants.
