Tender baked eggplant pairs beautifully with a fresh, protein-packed summer salad. 

Words: Extract from Nadia: A Seasonal Journal  Photo: Isabella Harrex

Forgot to soak the lentils? Cook for an extra 15-20 minutes or until tender.

Makes: 4 serves
Prep time: 10 minutes
Cook time: 25 minutes

INGREDIENTS

¼ cup currants
3 tablespoons white wine vinegar
2 large (about 800g) eggplants, diced into 3cm chunks
¼ cup olive oil
1/3 cup harissa paste or 3 tablespoons harissa powder mixed with 2 tablespoons water and 1 tablespoon olive oil
200g cherry tomatoes
1 cup puy lentils, soaked for a few hours or overnight
1 preserved lemon, finely chopped (or finely grated zest and juice of 1 lemon)
1 red onion, halved and thinly sliced
1 small bunch each mint, parsley and dill, roughly chopped
2 tablespoons tahini
1 cup unsweetened Greek-style yoghurt

METHOD

Preheat oven to 200°C fan bake. Line a large baking tray with baking paper.

Add the currants, vinegar and a pinch of salt to a bowl and stir to combine. Set aside.

On the prepared tray, toss the eggplants with the oil, harissa and a good pinch of salt and pepper. Arrange in a single layer and bake for 15 minutes. Add the tomatoes and toss to combine. Continue cooking for 10 minutes until the eggplant is soft.

Add the lentils to a pot, cover with water and bring to a boil over high heat. Turn the heat to low and simmer for 15 minutes until just tender. Drain in a colander, running under cold water to cool.

Add the lentils to a large bowl with the lemon, red onion, herbs, the pickled currants and their pickling liquid and a good drizzle of extra-virgin olive oil. Gently mix through the cooked eggplant and tomatoes and season to taste with salt and pepper.

Mix the tahini and yoghurt together in a bowl to make a dressing. Season to taste. Serve the salad with the tahini yoghurt on the side.