Turkish lentils

Name: Turkish lentils
Cook time: 30 min
Yield: 4

with grilled eggplant steaks and whipped feta

Ready in around 30 mins

RECIPE FACT:

For a smoky flavour, grill the eggplant steaks on the BBQ for 25-30 min until soft and charred.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

Before cooking:

PREHEAT THE OVEN TO 210⁰C (FAN BAKE).
1. TO COOK THE EGGPLANT:

Line an oven tray with baking paper. Slice the eggplant into 2 cm slices and score the flesh in a criss cross pattern with a knife. Place on the tray, drizzle with oil and season well with salt and pepper. Bake in the oven for 15-20 mins until soft and cooked through. BBQ METHOD: Cook on the grill side of a BBQ until soft and cooked through.
2. TO PREPARE THE VEGETABLES:

Remove the mint leaves from their stalks and set aside. Place the lentils into a sieve, rinse under cool running water and allow to drain well. Peel the carrot and make ribbons by running a peeler the full length along the carrot. Place the carrot into a salad bowl with the mesclun. Just before serving drizzle with oil and season with salt and pepper.
3. TO COOK THE TURKISH LENTILS:

Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the lentils, season with salt and cook for 1-2 mins. Pour in the Turkish sauce and cook for a further 1-2 mins.
TO SERVE:

Place eggplant steaks onto plates and top with Turkish lentils. Sprinkle with toasted pinenuts crumb, dollop with whipped feta and garnish with mint. Serve with mesclun salad on the side.