Ingredients:
6 small eggplants
salt and black pepper
olive oil
1 tablespoon zatar
1 cup beluga lentils, soaked
1/4 cup pine nuts, toasted
2 cups fresh herbs (mint, parsley, dill, cilantro), chopped
juice and zest of 1 lemon
Slice eggplants into 1/2 inch rounds. Salt and set aside for 30 minutes.
Meanwhile, cook the lentils and allow to cool.
Squeeze the eggplant slices with paper towels and toss with oil, zatar, and salt. Grill or roast until cooked through.
Toss the lentils with the herbs, pine nuts, salt, pepper, lemon juice, lemon zest, and olive oil. Top with the grilled eggplant.
Sprinkle with more zatar and some tahini. Serve with hummus, if desired.
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