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Roasted Eggplant w/ Harissa Lentils & Labneh

Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour

Ingredients

  • 1 eggplant, cut halfway 
  • 4 tbsp olive oil
  • (smoked) sea salt & pepper to taste
  • For the lentil filling:
  • 265 gr lentils washed and drained
  • 2 tbsp olive oil
  • 1 large onion finely chopped
  • 1 tomato chopped
  • 2 tsp cloves /garlic paste
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp smoked pepper powder
  • 1 tsp tomato paste
  • 1 tsp Harissa
  • ½ tsp cinnamon powder
  • ½ tsp chili flakes
  • 1 tbsp soy sauce
  • 2 tbsp sugar/honey/pomegranate molasse
  • For garnish:
  • mint leaves
  • Extra crushed red/black pepper
  • a drizzle of olive oil

Instructions

  • Cut the eggplants in half and score them diagonally. Then drizzle with olive oil and season with black pepper and salt to taste. Cover the eggplants and roast them in a preheated oven on 180C or 356F for about 40 minutes. After roasting time, remove them from the oven and set them aside.
  • In the meantime, add oil to another pan and sauté the onions on medium heat. When they are translucent add the tomatoes, garlic, dried spices, soy sauce and harissa. Make sure to cook this for about 3-5 minutes on medium to low heat before you add the lentils. Then lower your heat and let all the flavors amalgamate for another 3 minutes and it’s done!
  • Add some labneh on a plate (swirl this a bit) and then top it with the roasted eggplant, lentils and garnish with olive oil and mint leaves.TIP:- Add some bread, olives or a fresh salad to this meal!If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made