serves: 4–6

Prep: 40 mins

ingredients

• • 200g  Yarra Valley Cheese Persian Fetta 

  • 2 large eggplants, cut in half lengthways

  • 5 tbsp extra virgin olive oil

  • Salt, fresh ground black pepper

  • 3 tbsp harissa

  • 3 tbsp honey

  • 2 lemons

  • 1 red onions, finely sliced into rings

  • 1 tsp sumac

  • 2 tbsp red wine vinegar

  • 1 x 400g tin lentils, rinsed

  • Large handful each flat leaf parsley, mint, roughly chopped

  • 1/3 cup toasted pistachio, crushed

  • ½ cup pomegranate seeds

method

• • Preheat an oven to 220ºC

  • Place the eggplants, cut side up onto a baking tray and brush or drizzle with half the olive oil. Season with salt and pepper, roast for approx. 20 minutes. 

  • Meanwhile, combine the sliced onions, a good pinch of salt, sumac, and red wine vinegar. Set aside to marinate and quickly pickle.

  • Mix to together the harissa, honey, zest and juice of 1 lemon in a small bowl. Set aside. 

  • In a mixing bowl combine the lentils, herbs, ¾ of the pistachio and pomegranate seeds, drizzle with the remaining olive oil and juice of  1 lemon. Season to taste and gently toss together.

  • Once the eggplants are cooked, brush them with half the harissa glaze and return to the oven for 3-4 minutes. Serve the eggplants on a large platter topped with the lentil salad, fetta, marinated onions, drizzle over remaining harissa glaze, pistachio and pomegranate. 

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