Roasted Eggplant & Miso Tahini with Lentil & Pearl Couscous Salad
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.
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Servings: 4 servings
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.
- Prepare miso-tahini by placing all ingredients except for miso paste and water in a bowl. Dissolve miso paste with 2 tablespoons of water in a separate bowl and pour into the tahini. Mix well and then add 1-2 tbsp water, start with 1 tbsp, whisk or mix again until you have a creamy dressing.
- Plate the eggplants (½ eggplant per serving) and place the pearl couscous salad on the side. Drizzle a little miso-tahini over the eggplant.
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