Crispy aubergines with lentil tabbouleh
- June 2016
- Serves 4
- Hands-on time 45 min, simmering time 30 min, plus draining
This is a recipe where all the elements come together in perfect harmony: crispy spiced aubergines are served on a bed of fresh, herby tabbouleh and then drizzled in an indulgently thick tahini and yoghurt dressing. Serve it as a side or main course with bread – everyone will be racing to dig in.
- Vegetarian recipes
- 23.1g (3.8g saturated)
- 44.8g (14.3g sugars)
If you can’t find baharat, use another spice blend such as za’atar or ras el hanout (from the spice section of large supermarkets). Or use ground cumin or smoked paprika.
Cook the lentils up to 8 hours in advance (step 1); cool, dress with a little oil, then cover and chill until needed. Make the dressing up to 12 hours ahead (step 3), then cover and chill until needed. Bring to room temperature to serve.
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