Crispy aubergines with lentil tabbouleh recipe | delicious. magazine

Name: Crispy aubergines with lentil tabbouleh recipe | delicious. magazine
Ingredients: 3 medium aubergines, sliced into 1cm discs; Sunflower oil for frying; Baharat spice mix (from Waitrose and Ocado) to sprinkle; For the tabbouleh; 250g puy lentils; Extra-virgin olive oil to dress; 100g fresh curly leaf parsley, finely chopped; 100g fresh mint, finely chopped; 1 tbsp sumac (a sharp spice made from dried berries, from the spice section of large supermarkets); ½ red onion, finely chopped; 4 large vine tomatoes, deseeded and finely chopped; Handful shelled walnuts, toasted in a medium oven until fragrant, then finely chopped; For the dressing; 200ml natural yogurt; 2 tbsp tahini; 2 tbsp extra-virgin olive oil; Juice 1 lemon; ½ garlic clove, crushed

www.deliciousmagazine.co.uk

Crispy spiced aubergines are served on a bed of herby lentil tabbouleh and then drizzled in an indulgently thick tahini and yoghurt dressing.

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Ingredients

3 medium aubergines, sliced into 1cm discs
Sunflower oil for frying
Baharat spice mix (from Waitrose and Ocado) to sprinkle
For the tabbouleh
250g puy lentils
Extra-virgin olive oil to dress
100g fresh curly leaf parsley, finely chopped
100g fresh mint, finely chopped
1 tbsp sumac (a sharp spice made from dried berries, from the spice section of large supermarkets)
½ red onion, finely chopped
4 large vine tomatoes, deseeded and finely chopped
Handful shelled walnuts, toasted in a medium oven until fragrant, then finely chopped
For the dressing
200ml natural yogurt
2 tbsp tahini
2 tbsp extra-virgin olive oil
Juice 1 lemon
½ garlic clove, crushed