Grilled Eggplant, Herby Lentils and Turmeric Tahini
This easy summer salad brings bold flavors, contrasting textures and gorgeous color to the plate. Well-cooked eggplant is succulent and juicy, and needs less time (and oil!) than many may think. Eggplant is known to absorb liquid like a sponge, so here’s a trick: Oil the slices (lightly) just before they hit the pan to ensure that they are not oil-logged. Pressing them into the pan gives them nice color and promotes charring. A flexible utensil, such as a fish or silicone spatula, is useful here. Each element of this salad can be prepared ahead, making this a great option for gatherings or weekly meal prepping. The eggplant can also be grilled outdoors, which will deliver even deeper smoky flavors. If you’re looking for a shortcut, use canned lentils (or other legumes) rather than starting with dry, uncooked ones.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1cup dried green, French or black lentils, rinsed
- Salt and pepper
- 2pounds eggplant (about 3 small or 2 medium), trimmed and sliced into 1/2-inch-thick disks
- Extra-virgin olive oil
- 1cup chopped soft herbs such as dill, cilantro, parsley, mint or a combination, plus more to serve
- 1large lemon, halved
- ⅓cup tahini
- 1teaspoon ground turmeric
- 1garlic clove, grated
Instructions
Step 1
Place the lentils in a medium pot and add enough water to cover by 1 1/2 inches. Season the water generously with salt and bring to the boil over medium-high heat. Cover, adjust heat to medium and cook until the lentils are just tender, 15 to 25 minutes. (Green lentils will cook quicker than French or black lentils, so start checking around the 15-minute mark.) Drain lentils, then allow to cool for a few minutes.Step 2
Meanwhile, lay the disks of eggplant on a large cutting board or sheet pan; drizzle with olive oil, flip and oil the other side.Step 3
Heat a large (12-inch) grill pan or cast-iron skillet on medium-high. (See Tip for grilling instructions.) When hot, work in batches by adding the eggplant disks in a single layer and seasoning with salt. Cook for 2 minutes, pressing the eggplant into the pan to encourage browning. Flip, adjust heat to medium and cook for another 2 to 3 minutes, until completely tender. Transfer eggplant back to the cutting board or plate, and continue cooking the remaining disks.Step 4
While the lentils are still warm, place them in a bowl with the herbs, 1 to 2 tablespoons of olive oil and the juice of 1/2 lemon; season well with salt and pepper.Step 5
To make the turmeric tahini, place the tahini, turmeric, garlic and 2 tablespoons lemon juice (from the remaining 1/2 lemon) in a bowl. Slowly whisk in 1/4 cup of water, 1 tablespoon at a time, until sauce becomes smooth, creamy and pourable. If it is too thick, whisk in another tablespoon of water. Taste and season with salt, pepper and more lemon juice, if desired.Step 6
To serve, place half of the lentils in a large platter or bowl, top with half the eggplant slices, drizzle with half of the dressing and season with salt and pepper. Repeat this layering of the lentils, eggplant, turmeric tahini, and salt and pepper. Finish with a drizzle of olive oil and a few more fresh herbs.