I'm a bit obsessed with grilling veggies on the BBQ to turn into delicious smokey dishes. The last recipe I wrote here was a Courgette Babaganoush recipe, and here I find myself writing a recipe for Aubergine, using the same technique to create this delicious Smokey Aubergine & Tabbouleh Salad
Whoops. Sorry. (actually- not sorry)
The thing is, it's such a delicious way of cooking veggies, that while the weather holds, I'm going using the BBQ as much as possible. Which means lots of yummy recipes like this have to be eaten by us. Oh. Dear.
If you don't have a BBQ, just use your grill for the same effect. All you do is grill or BBQ the Aubergine whole until the skin is blackened all over (turn it a few times to achieve this) and nearly crispy. This gives the flesh inside the smokey flavour and silky texture that I'm obsessed with. Make sure you pierce the skin to avoid the whole thing exploding as the steam builds up inside (it's happened to me! what a mess!).
Tabbouleh is usually made with bulgar wheat, but when I went to make this recipe, I realised I'd forgotten to buy any. Oops... So I used buckwheat groats which I happened to have hanging around in the cupboard instead. Which co-incedentally makes this recipe gluten free- and is totally delicious too! Win!
The tangy tabbouleh salad that the smoked aubergine is paired with makes a great flavour combination. I like to pile it on a plate, then the whole is topped off with a tahini dressing and a sprinkle of Za'atar. Za'atar is a glorious thyme based herb mix that's popular throughout the Middle East. The Za'atar mix we have used is created and sold by a lovely collective called Zaytoun who help small Palestinian farmers create a sustainable income.
I love serving this Smokey Aubergine & Tabbouleh Salad as part of a long lunch, with some flat breads, some hummus and perhaps a zingy white wine.
📖 Recipe
Lentil & Eggplant Tahini Herb Salad
Ingredients Note:
For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.
(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)
Ingredients
- 2 Eggplant (aka aubergine)
- 1 tablespoon (1 tablespoon) olive oil
- ½ teaspoon (½ teaspoon) flakey sea salt
- 1 teaspoon (1 teaspoon) chili flakes (or to taste)
For the Lentil Salad
- 250 g (1 2/7 cups) puy lentils (pre-cooked )
- large bunch flat leafed parsley
- 100 g (⅔ cup) red pepper (small fresh bell pepper)
- 50 g (½ cup) spring onions (about 4 or 5 or to taste)
- 60 ml (4 tablespoon) lemon juice (about 1 lemon)
- 30 ml (2 tablespoon) good quality extra virgin olive oil
- ½ teaspoon (½ teaspoon) salt (OR to taste )
Tahini Sauce
- 100 g (3/7 cup) tahini
- 30 ml (2 tablespoon) lemon juice (approx half a lemon)
- Juice ½ lemon
- 1 clove (1 clove) garlic clove
- ½ teaspoon (½ teaspoon) ground cumin
- pinch (pinch) salt
- 80 ml (⅓ cup) warm water (add mrore as needed to desired consistency)
- ½ teaspoon (½ teaspoon) maple syrup or sugar (or to taste)
For the herb oil
- 20 g (⅓ cup) fresh parsley
- 75 ml (⅓ cup) olive oil
- 30 ml (⅛ cup) lemon juice
- 1 clove (1 clove) garlic
- 1 teaspoon (1 teaspoon) sea salt (to taste)
Instructions
- Chop the eggplant into chunks. Add to a baking sheet and drizzle with olive oil, a little salt and some chili flakes.
- Roast the eggplant chunks at 180℃/360℉ until tender and slightly caramelised on the edges (about 20 minutes) mix them around at the half way point so all their edges cook.
- Remove from the oven and set aside until ready.
For the Salad
- In a large bowl add the cooked lentils.
- Finely chop the parsley and spring onions
- Dice the red pepper.
- Dress with the juice of the lemon, olive oil & salt and mix well.
For the Herb Oil
- Use clean fresh herbs that have been patted dry thoroughly. Remove any large woody stems. (soft stems can be kept and blended)
- Choose either one variety of herb, or combine different herbs to taste.
- In a blender combine herbs, oil, salt, garlic if using and lemon juice.
- Blend thoroughly until smooth.
- Put into a clean jar or bottle. You only need 1-2 tablespoon for this recipe , but save some for later - it's great on all kinds of dishes. Wash out your blender thoroughly before making the tahini sauce.
For the Tahini Dressing
- Before pouring out your tahini, mix it thoroughly with a long teaspoon to ensure the oil and tahini is well blended.
- Mix all the ingredients together until smooth. You might need to add extra water to achieve a smooth creamy consistency.
- Blend until creamy. Some tahini is thicker than others and will require more water. Add bit by bit, blending each time until you reach the desired pourability.
To serve
- Pile the dressed lentils and herbs onto a large plate.
- Arrange the roasted eggplant chunks over the top of the lentils.
- Pour the tahini sauce into a small jug and gently stir in 2 teaspoon of the herb oil.
- Pout the herby tahini sauce all over the eggplant chunks. Serve more tahini herb sauce on the side.
Nutrition
