Za’atar roasted aubergine with Puy lentil salad
- Preparation and cooking time
- Total time
- A little effort
- Serves 2
Ingredients
- 75g Puy lentils
- 200g baby aubergines, quartered
- 1 tbsp (or mix 1 tsp of sumac za’atar, dried oregano and sesame seeds)
- oil
- ½ red onion, finely diced
- 2 tbsp sultanas
- 2 tsp red wine vinegar
- a handful flat-leaf parsley
Method
- STEP 1
Heat the oven to 220C/fan 200C/gas 7. Cook the Puy lentils in boiling salted water for 20 minutes until tender, then drain and leave to cool. Meanwhile, toss the aubergine with the za’atar, 1 tsp oil and season. Tip onto a baking sheet and roast for 15-20 minutes until softened and golden.
- STEP 2
Toss the onion, sultanas, and red wine vinegar together and leave to marinate while the aubergine is cooking. Toss with the drained lentils, roasted aubergine, parsley and season. Tip onto a platter to serve
