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