Tahini Eggplant and Lentil Salad
Slicing the Japanese eggplant in half to make long, skinny pieces makes for a very dramatic salad. You can also slice into rounds or use globe eggplant, but it won't be quite as stunning on the plate.
Ingredients
4 Japanese eggplant
1/4 cup tahini, whisked until smooth
1 lemon, zest and juice
4 scallions, sliced thinly
1/2 cup black or green lentils, boiled
5 sprigs parsley, roughly chopped
Method
- Heat oven to 400F
- Slice the eggplant in half down the length
- Dress liberally with olive oil and salt
- Heat a large frying pan over high heat and pan fry the eggplant, cut side down, until golden brown
- Transfer to the oven to cook through
- While the eggplant cooks, whisk together the tahini, lemon zest, juice, and a big pinch of salt
- Remove the eggplant from the oven and cool in the tahini dressing, spooning it all over
- Add the sliced scallions to the dressed eggplant and let rest 10 minutes
- To serve place the eggplant on a serving platter, scatter the cooked lentils all over, and finish with a flurry of the chopped parsley
- Note: eggplant will be delicious room temperature or cold if making ahead
