A recipe for Roast Aubergines served on a bed of Lentils with Pomelo segments and Roasted Nuts
2 -3 tablespoons olive oil
½ teaspoon of each, ground coriander and sumac
salt and freshly ground black pepper
400g tin lentils, rinsed and drained
1 large pomelo, cut into segments
¼ cup toasted nuts and seeds
pomegranate arils, optional
1 heaped tablespoon miso paste
3 tablespoons tahini
¼ cup Greek yoghurt
1 tablespoon lemon juice
3 tablespoons water
Preheat the oven to 200º C and line a roasting tin with foil.
Drizzle the whole aubergines with the oil and season with coriander, sumac, salt and pepper.
Spread the aubergines out on the tin and roast for about 90 minutes, turning them over twice during the cooking time.
To make the miso dressing, place all the ingredients in a bowl and whisk until well combined and creamy.
To serve, scatter the lentils over the base of a large platter. Pack the aubergines on top, drizzle liberally with miso dressing and finish with pomelo, nuts, pomegranate rubies.
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