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Harissa brinjal salad

Brinjal recipes

Harissa brinjal salad

40 minutes–1 hour

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Harissa brinjal salad

By Cathy Marriot

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 40 minutes–1 hour

Ingredients

For the dressing:

¼ cup olive oil
2 T pomegranate molasses
2 T balsamic vinegar
¼ cup lemon juice

For the salad:

3 large brinjals (or 12 baby), halved lengthways and flesh scored
1 T harissa
2 cloves garlic, crushed
2 T pomegranate molasses
2 T freshly grated lemon zest
olive oil, for drizzling
200 g green lentils
2 cups water
1 cup Italian parsley, roughly chopped
1 cup coriander leaves, chopped
1 cup mint leaves, chopped
sea salt and freshly ground black pepper, to taste
Greek yoghurt, for serving

Method

1. To make the dressing, place the ingredients in a jar, shake and set aside.

2. Preheat the oven to 170ºC. Place the brinjals, cut side up, on baking paper on a baking tray. Mix the harissa, garlic, pomegranate molasses and lemon zest and spoon over the brinjals. Drizzle with olive oil and roast until tender – 1 hour for big ones and 35–40 minutes for baby brinjals.

3. Place the lentils in a saucepan, add the water and bring to a boil over a high heat. Reduce the heat and simmer for 15–20 minutes, until just tender. Drain and refresh under cold water.

4. Place the lentils, parsley, coriander and mint in a bowl. Season, top with the dressing and toss.

5. Place the brinjals on a platter and spoon over the lentils. Top with the yoghurt.

Find more salad recipes here.

Photographs: Jan Ras
Productions: Abigail Donnelly
Food assistant: Bianca Strydom