How to Make Roasted Eggplant with Lentils

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Roasted Eggplant with Lentils is a dream combination. This vegetarian dish made from meltingly tender roasted eggplants, stuffed with a Middle-Eastern inspired combination of green lentils, fresh tomatoes, pine nuts and herbs, is packed with flavour and totally irresistible.

subheading: FOR THE EGGPLANTS:

2 medium eggplants

4 Tbsp extra virgin olive oil, plus extra to drizzle

1 Tbsp balsamic vinegar

1 tsp ground cumin

½ tsp garlic powder

sea salt and black pepper

subheading: FOR THE LENTILS:

400 g can of brown or green lentils, rinsed

200 g cherry tomatoes, chopped

3 Tbsp raisins or sultanas

2 Tbsp olive oil

2 tsp sesame seeds

2 spring onions, finely sliced

small bunch of fresh dill, chopped

zest and juice of 1 lemon, plus extra to serve

pinch of chilli flakes or red pepper flakes

subheading: TO SERVE:

⅓ cup unsweetened yoghurt

1 to 2 tsp tahini

3 Tbsp pinenuts, toasted

100 g feta or goat cheese, crumbled

fresh bread

Directions at daysofjay.com

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