Condiments and Dressings / Snacks
Burnt Eggplant | Tahini | Paprika | Herbed Lentils Recipe
Servings
6
Ingredients
- 2 large globe eggplants
- 2-3 cloves garlic
- Handful parsley leaves, chopped
- 1 tsp. kosher salt
- ½ tsp. paprika
- ¼-½ tsp. smoked paprika
- ¼ tsp. cumin
- 4 tbsp. extra virgin olive oil
- 3-4 tbsp. tahini
- 2 tbsp. freshly squeezed lemon juice
- ¼ cup dry lentils (I like small green or brown lentils)
- Handful of parsley or cilantro leaves (or both), finely chopped
- 6 mint leaves, finely chopped
- 1 green onion, finely chopped
- ½ -1 whole long red chilli pepper, minced
- 1 small clove garlic, minced
- Zest of half lemon
- 1 tbsp. lemon juice
- 2 tbsp. olive oil
- Kosher salt and freshly ground pepper to taste
- 4 tbsp. of toasted pine nuts
- Extra virgin olive oil to drizzle
- Flaked sea salt (Maldon)
- Freshly ground pepper
Instructions
- 1
Preheat the grill to high. Poke a couple of holes in each eggplant and place the eggplant on the grill. Grill for 10-15 minutes, turn, repeat. Do this 4-5 times so that it is charred everywhere. This process of “burning” the eggplant takes time but it adds a ton of flavour to the overall dish. Remove from the grill and let cool. You can also do this directly on an open flame on your gas burner in the house. When cool enough to handle, scoop the flesh out of the eggplant and discard the skin. Set aside. You can freeze the flesh at this point and defrost before using in Step 5.
- 2
In the meantime, bring a pot of water to boil, place the lentils in the boiling water and cook for 15 minutes, drain and rinse with cold water, let cool. Place the lentils in a mixing bowl.
- 3
When the lentils are cool, mix with all the ingredients from the For the Lentil Salad list. Set aside. This step can be done hours (or day) in advance.
- 4
Place the garlic and parsley in the bowl of a food processor, mince. Add the remainder of the ingredient list (For the Burnt Eggplant) and pulse to chop finely but not puree. Taste and add more salt, pepper or lemon as needed. Place in 1-2 serving dishes or plates making an indent in the centre.
- 5
Mound the Lentil Salad in the centre of the Burnt Eggplant Tahini in the dishes. Drizzle with olive oil, sprinkle with pine nuts, flaked sea salt and freshly ground pepper.
Tips & Storage
- How to Store
- Store in a glass jar or airtight container in the refrigerator. Most homemade condiments and dressings keep well for 1-2 weeks.
- Serving Tip
- Bring to room temperature before serving for the best flavor. Shake or stir well, as homemade dressings may separate.
- Batch Cooking Tip
- Make a double or triple batch — homemade condiments elevate any meal and are so much healthier than store-bought versions.
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Frequently Asked Questions
How do I make Burnt Eggplant | Tahini | Paprika | Herbed Lentils?
This Burnt Eggplant | Tahini | Paprika | Herbed Lentils recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 24 ingredients and the recipe is designed for home cooks of all skill levels.
How many servings does this burnt eggplant | tahini | paprika | herbed lentils recipe make?
This recipe makes 6 servings. You can easily double or halve the recipe to suit your needs.
What goes well with this burnt eggplant | tahini | paprika | herbed lentils?
This recipe pairs well with a variety of dishes. Try it as part of a complete meal with complementary sides, salads, or proteins.