In this recipe by columnist Seiran Sinjari, roasted eggplant is paired with an energizing couscous and lentil salad and topped with a creamy miso tahini dressing. Her recipe column All About the Veg! is all about highlighting the versatility of fruits and vegetables by shining a spotlight on a different one in each of her articles.
Roasted Eggplant & Miso Tahini with Lentil & Pearl Couscous Salad
I’m back with my favorite veg. Yes, eggplant. Again! It’s just so versatile and once you’ve mastered the very simple art of cooking it to melt-in-your-mouth-creamy-perfection, I hope you’ll also make it again and again.
The star of this dish: roasted eggplant
Introducing my recipe for Roasted Eggplant & Miso Tahini with Lentil & Pearl Couscous Salad, a mouthwatering vegan dish that combines bold flavors and textures for a satisfying meal. The roasted eggplant is the star of this dish, with its tender flesh complemented by a rich and creamy miso tahini sauce. The sauce, made with a blend of tahini, miso paste, agave syrup and apple cider vinegar, provides a savory umami flavor that pairs perfectly with the eggplant.
A satisfying and energizing protein rich salad
To add some protein and heartiness to the dish, I’ve included a delicious lentil and pearl couscous salad. The salad is a refreshing mix of fluffy pearl couscous, tender lentils, cherry tomatoes, olives and fresh parsley, all tossed in a tangy garlic and sumac dressing. The combination of textures and flavors creates a well-rounded dish that will leave you feeling satisfied and energized.
This Roasted Eggplant & Miso Tahini with Lentil & Pearl Couscous Salad is not only delicious but also easy to prepare. With a little bit of prep work, you can have a healthy and flavorful meal on the table in no time. It’s perfect for a weeknight dinner or a satisfying lunch, and it’s a great way to add some variety to your vegan meal rotation.
The secret to a flavorful couscous salad
When making a pearl couscous salad you just have to remember one thing. The secret to getting each bite of the pearl couscous salad really flavorful, is to immediately dress the pearl couscous while warm as soon as you’ve drained it. It will absorb all the flavors of the dressing.
Remember to prep your eggplant like this
As always when cooking with eggplant, which I’m sure I’ve mentioned a few times before, I like to salt them or soak them in salted water before cooking them to get rid of that bitterness and also prevent them from soaking up too much oil.
The recipe
Now let’s get to this delicious and nourishing recipe!
What You’ll Need
- Eggplants
- Olive oil
- Salt & pepper
- Pearl couscous
- Cooked green lentils
- Shallot
- Cherry tomatoes
- Pitted olives
- Parsley
- Lemon
- Sumac
- Agave syrup
- Garlic
- Runny tahini
- White miso paste
- Water
- Apple cider vinegar
Roasted Eggplant & Miso Tahini with Lentil & Pearl Couscous Salad
Ingredients
- 2 eggplants + 1 tsp salt
- 1 tablespoon olive oil
- salt & pepper to taste
- 1 cup pearl couscous
- 1 cup cooked green lentils
- 1 shallot - finely chopped
- 10 cherry tomatoes - cut in quarters
- 4 tbsp pitted olives - coarsely chopped
- 1 small bunch of parsley - finely chopped
Sumac dressing:
- 3 tbsp olive oil
- 1 small lemon - less if you want it less sour, juiced
- 2 tsp sumac
- 1 tsp agave syrup
- 1 small clove of garlic - optional, minced
- salt and pepper to taste
Miso tahini:
- 4 tbsp runny tahini
- 1 tbsp white miso paste
- 3 - 4 tbsp water
- 1/2 tbsp agave syrup
- ½ tbsp apple cider vinegar
Instructions
- Preheat the oven to 200 C / 390 F.
- Cut the eggplants in the middle lengthwise without cutting all the way to the top. Turn them half a turn and repeat so you have four parts (still attached together at the top.
- Fill a large bowl with cold water and add 1 tsp of salt. Place eggplants in the water and let sit for 15 minutes. This is to get rid of the slight bitterness and to prevent them from absorbing too much oil.
- Boil pearl couscous in lots of water like pasta, time in accordance with package instructions. Whisk together all the ingredients for the sumac dressing and set aside.
- Drain eggplants properly, rub them (including all cut surfaces) with olive oil, salt and pepper. Place on a baking sheet and roast on the middle rack for 30 minutes. Flip them and roast for another 20-30 minutes or until soft and creamy with a nice color.
- Immediately when you’ve drained the pearl couscous, mix with ⅔ of the sumac dressing. Then add green lentils, shallots, cherry tomatoes, olives and parsley. Mix well, taste with more dressing, salt and pepper.
- Plate the eggplants (½ eggplant per serving) and place the pearl couscous salad on the side. Drizzle a little miso-tahini over the eggplant.
Recipe, text, and photography by Seiran Sinjari.
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If you enjoyed this roasted eggplant recipe, you might also like Seiran’s Crispy Eggplant Sandwich recipe. Click here for the recipe.
