Honey & Harissa Roast Eggplants, Persian Fetta, Lentils, Pistachio & Pomegranate
Prep: 40 mins
Cook: 20 mins
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
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
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.