Crispy Harissa Eggplant and Lentil Salad Recipe

Vegetables, including legumes and beans, are nutrient dense, low in kilojoules, and are a good source of minerals and vitamins, reports Eat for Health. And we all know they are great for our health, from reducing the risk of heart disease and cancer to reducing the risk of diabetes and weight gain.

Most adults should eat at least five serves of vegetables a day. But only about half of Australians eat the recommended amount. This recipe not only tastes great, but makes delicious eggplant and legumes the main event.

Makes 4 servings

Ingredients

Roasted eggplant

6 tbsp extra-virgin olive oil
2 garlic cloves, grated
2 tbsp harissa paste
¼ cup [15 g] panko bread crumbs
¼ cup [45 g] chia seeds
¼ cup [35 g] poppy seeds
2 large Japanese eggplants

Lentil salad

1 cup [200 g] dried black lentils
½ tsp fine sea salt
1 shallot, minced
¼ cup [30 g] crumbled feta
2 spring onions, both white and pale green parts, thinly sliced
2 tbsp chopped flat-leaf parsley
2 tbsp chopped mint
2 tbsp fresh lemon or lime juice
1 tbsp date or maple syrup
½ tsp ground black pepper

Method

Preheat the oven to 180°C. Line a rimmed baking sheet with foil.
In a small mixing bowl, combine 2 tbsp extra-virgin olive oil and the garlic cloves, harissa paste and fine sea salt.
In a second small mixing bowl, combine the panko bread crumbs, chia seeds, poppy seeds, 2 tbsp extra-virgin olive oil and fine sea salt.
Cut the eggplants in half lengthwise. Using a sharp paring knife, make a crosshatch pattern on the cut sides of the eggplant. The cuts should not go all the way through. Brush both sides with a little extra-virgin olive oil.
Lay the eggplant halves, cut side up, on the prepared baking sheet. Spoon and spread the harissa mixture over the cut side of each eggplant half and top with the panko mixture. Roast until the eggplant is tender and the tops are golden brown, 25 to 35 minutes. Remove from the oven and transfer to a serving plate.
While the eggplant cooks, prepare the lentil salad. In a medium saucepan, bring 4 cups water, the dried black lentils and ½ tsp fine sea salt to a boil over high heat.
Lower the heat to a gentle simmer and cook until the lentils are tender but not falling apart, about 30 minutes. Drain the lentils, transfer to a large mixing bowl, and let cool to room temperature.
To the mixing bowl, add the shallot, crumbled feta, spring onions, parsley; mint; 2 tbsp extra-virgin olive oil; lemon or lime juice; date or maple syrup; and black pepper. Taste and season with fine sea salt.
Serve the warm eggplant with the lentil salad. This is best eaten the day it’s made; leftovers can be refrigerated in an airtight container for up to 3 days. Reheat the eggplant in the oven at 150°C.