Harissa Roasted Eggplant with black lentil and herb salad

• 3 Eggplant
• 1 tablespoon Harissa lentils
• 2 Garlic, cloves
• 2 tablespoon Pomegranate molasses
• 2 tablespoon Lemon rind with extra virgin olive oil
• 1 cups Black lentils
• 500 milliliters Water (17 oz (U.S.))
• 1 cups Flat leaf parsley leaves (roughly chopped)
• 1 cups Coriander (cilantro) leaves (roughly chopped)
• 1 cups Mint leaves (roughly chopped)
• 0.25 cups Chia seeds
• 0.5 cups Plain Greek style (thick) yogurt
• 0.25 cups Extra virgin olive oil
• 2 tablespoon Balsamic Vinegar
• 2 tablespoon Pomegranate molasses
• 0.25 cups Lemon juice

Dressing

Place the extra virgin olive oil, vinegar, 1 TB of pomegranate molasses (this will be stocked in middle eastern and specialty food shops), and lemon juice in a bowl, whisk up and then leave aside.

1) Preheat the over to 170 degrees C

2) Place the eggplant, cut side up on a baking tray lined with baking paper.

3) Place the harissa, garlic, pomegranate molasses and lemon rind in a bowl and mix up to combine. Spoon over the eggplants, drizzle with oil and roast for 1 hour or until tender.

4) Place the lentils and water in a saucepan over high heat and bring to the boil. Reduce the heat to medium, cover and simmer on a medium heat for 20min. Drain and refresh under cold running water.

5) Place the lentils, parsley, coriander, mint, and chia seeds in a large bowl. Top with the dressing and toss to combine.

6) Di-vie up the eggplants between serving plates and spoon over the salad. Top with yogurt to serve.

We served this up with a fresh green salad and threw on a roasted half capsicum (filled with brown rice). ENJOY.