Eggplant Kebabs With Sriracha Red Lentil Purée - Cuisine Magazine - From New Zealand to the World

Ingredients

• EGGPLANT KEBABS
• 3 eggplants, sliced lengthwise, 3–4mm thick
• 2 teaspoons sea salt
• 2 tablespoons olive oil
• 2 cloves garlic, mashed with a little salt to a paste
• 1 tablespoon finely chopped fresh oregano or marjoram
• 1 teaspoon cumin seeds
• SRIRACHA LENTIL PURÉE
• 1 tablespoon olive oil
• 2 teaspoons cumin seeds
• 2 cloves garlic, finely chopped
• 2 tablespoons tomato paste
• 1 cup red split lentils
• 2 cups water or vegetable stock
• zest and juice of 1 lemon
• ¼ cup tahini
• 1–2 teaspoons sriracha or other hot sauce
• CORIANDER CASHEW DRIZZLE
• ½ cup raw cashews
• 1 bunch coriander, stalks and leaves, roughly chopped
• 1 green chilli, seeds removed if you wish
• grated zest and juice of 1 lemon