Grilled Eggplant with Za’atar + Herby Lentil Salad

I think grilled eggplant is by far my favorite! Its been so cold outside I had to bring some summer into our house!! Love low carb recipes like this and had to share :)


Fresh, summery salad that combines soft grilled eggplants and lots of fresh herbs. Cold leftovers make great pita fillings with hummus and extra greens. Serves 4, or more as a side. Vegan + Gluten Free.
 You can buy za’atar spice blend in specialty or middle eastern grocery stores,  I made my own because I had to leave the sesame out for Hubby's sake. The recipe below is one that I make here at home, but feel free to play around with the quantities to create a home blend that you love.
Ingredients
4 small eggplants
Salt

Olive Oil
1 + tablespoon za’atar (recipe below)
1 cup beluga lentils, (Whole masoor with skin) preferably soaked overnight
1/4 cup pine nuts, toasted
Handful of golden raisins
1 cup packed fresh herbs; mint + parsley work well
Juice and zest of one lemon
Black pepper and salt to taste
Za’atar Home Blend
1/4 cup sumac (Had a hard time finding this. Ended up buying it on Amazon)
1/4 cup toasted sesame seeds (I left this out, because of allergies)
2 tablespoons dried thyme
1 tablespoon dried marjoram
1/2 teaspoon coarse sea salt

Instructions
Slice the eggplant into rounds, place in a colander and sprinkle generously with sea salt. Set aside for 30 minutes, or up to an hour, flipping over every now and then.
Rinse and drain the lentils, and place in a large pot with 4 cups of water. Bring to boil, then reduce to a simmer for 20 minutes, until the lentils are cooked al dente. Don’t over cook, or you will have a mushy salad. Drain any excess water and rinse the lentils clean. Set aside. (If you are using a different type of lentil, cooking times will vary so just read the instructions).
Preheat your grill pan to medium high heat, and lightly press the eggplant with kitchen towel to remove any excess water. Brush the sides generously with olive oil and sprinkle with za’atar. Place on a grill and flip after 5-7 minutes, then cook for another 5-7 minutes. Brush with extra olive oil if looking dry. Eggplant is done when the meaty center is soft and tender.
To make the za’atar, combine all the ingredients in a bowl and mix well. Keep in an airtight jar in your pantry. Some people prefer to combine in a food processor or crush in a mortar and pestle, but I prefer to keep things as in, I love the look of it sprinkled over the grilled vegetables. Oregano can also be added to the mix. So there are some options, up to you!
Toss the cooked, cooled lentils with all the herbs, sultanas and toasted pine nuts. Season with salt and pepper and dress with a little olive oil and fresh lemon juice.
Top with grilled eggplant, sprinkle with extra za’atar and lemon zest and serve with hummus or tahini dressing

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