Honey & Harissa Roast Eggplants, Persian Fetta, Lentils, Pistachio & Pomegranate

serves: 4–6

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

    • 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


    • 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. 

watch our instructional video

Persian Fetta
350g & 500g


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