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🍽️ Roasted Eggplant with Lentil Salad and Mint Yogurt

828 kcal · 30 min · 4 servings

Ingredients

• 4 sprigs –5 sprigs mint
• 1 clove garlic
• 400 g plain yogurt (3.5% fat)
• 0.5 lemon (juice)
• salt
• 1.5 eggplants (total approx. 450 g)
• 3 tbsp –4 tbsp olive oil
• 2 tsp ground cumin
• 0.5 tsp cayenne pepper
• salt
• 1 l vegetable broth
• 200 g red lentils
• 200 g chickpeas from the can (drained weight)
• 2 tomatoes (total approx. 150 g)
• 2 carrots (total approx. 200 g)
• 1 onion
• 1 spring onion
• 5 sprigs flat-leaf parsley
• 3 sprigs coriander
• 3 figs (approx. 60 g each)
• 100 g pitted dates
• 0.5 pomegranate (approx. 100 g)
• 4 tbsp olive oil
• 1 lime (juice)
• 1 tsp –2 tsp ras el-hanout
• salt
• freshly ground black pepper
• 10 g sliced almonds

Instructions

1. 1. Preheat the oven to 220 degrees Celsius fan-forced.
2. 2. Line a baking tray with baking paper.
3. 3. Wash the mint and finely chop the leaves.
4. 4. Peel the garlic clove and chop it finely as well.
5. 5. Mix the mint, garlic, yogurt, lemon juice, and a pinch of salt for the dip.
6. 6. Thoroughly wash the whole eggplant.
7. 7. Cut the eggplant in half lengthwise.
8. 8. Score the flesh of the first half in a cross pattern down to the skin, but do not cut through.
9. 9. Score the second half of the eggplant in the same way.
10. 10. Mix olive oil, cumin, cayenne pepper, and a pinch of salt.
11. 11. Brush the eggplant halves with the seasoned oil.
12. 12. Place the eggplants on the tray with the cut sides facing down.
13. 13. Bake the eggplants in the preheated oven for 20 minutes.
14. 14. Bring the broth to a boil in a pot.
15. 15. Rinse the lentils in a sieve under cold water.
16. 16. Add the lentils to the boiling broth.
17. 17. Cook the lentils for 12 to 15 minutes.
18. 18. Rinse the chickpeas in a sieve under cold water.
19. 19. Wash the tomatoes and cut them into small cubes.
20. 20. Peel the carrots and cut them into thin strips.
21. 21. Peel the onion and dice it.
22. 22. Clean and wash the spring onions.
23. 23. Slice the spring onions into thin rings.
24. 24. Wash the parsley and coriander and shake them dry.
25. 25. Finely chop the parsley and coriander.
26. 26. Drain the cooked lentils and let them cool for a moment.
27. 27. Wash the figs and chop them into small pieces.
28. 28. Chop the dates into small pieces as well.
29. 29. Remove the pomegranate seeds from the fruit.
30. 30. Set aside some pomegranate seeds for garnishing.
31. 31. Place the cooled lentils in a large bowl.
32. 32. Add chickpeas, tomatoes, carrots, onions, spring onions, parsley, coriander, figs, dates, and pomegranate seeds.
33. 33. Mix all ingredients well together.
34. 34. Stir in olive oil, lime juice, and Ras el-Hanout (a spice blend).
35. 35. Season the salad with salt and pepper to taste.
36. 36. Portion the lentil salad onto three plates.
37. 37. Place the roasted eggplant next to the salad.
38. 38. Serve the mint dip on the side.
39. 39. Garnish the dishes with the reserved pomegranate seeds and sliced almonds.
40. 40. Serve the dish warm.

Nutrition per serving

• kcal: 828
• Protein: 32 g · Fett/Fat: 34 g · Carbs: 95 g