This recipe is created in partnership with Everyday Gourmet.
Prep time: 10 mins
Cook time: 20 mins
100ml extra virgin olive oil
1 clove garlic, minced
Juice ½ lemon
2 wedges of preserved lemon, flesh removed and finely chopped
2 medium eggplants, sliced into 1cm rounds
1 can of lentils, drained and washed
3 sprigs each of coriander, parsley, mint, basil leaves picked
1 handful of smoked almonds, chopped
Salt & pepper
For the yoghurt dressing
1 cup yoghurt, strained overnight in a muslin or chuck cloth
1 tsp cumin
½ tsp ground coriander
½ tsp smoked paprika
Brush half of the oil on each side of the eggplant and season with salt.
Preheat the grill. Once the preheating is complete, put the eggplant on to the grill and close it (you may have to do this in two batches). Cook as shown on the display until they are grilled.
While cooking, make the dressing by combining all ingredients. Season with salt and pepper. Then spread onto a round platter.
Combine the remaining oil with garlic, lemon juice, preserved lemon and salt and pepper in a large bowl. Place the grilled eggplant straight into a bowl and toss to coat. Let stand for 5 minutes to marinate.
Now add the lentils and herbs and toss.
Pile eggplant onto yoghurt and garnish with almonds.