Smoky eggplant with lentil, walnut and pomegranate

Prep 0 h : 0 m
Cook 0 h : 45 m


  • 4 small eggplants (920g)

    3 tbsp extra virgin olive oil

    2 tbsp tahini

    2 tbsp pomegranate molasses

    1 tsp sea salt flakes

    2 tbsp water

    For lentil, walnut & pomegrante salad, mix:

    ½ medium pomegranate

    1 medium lemon

    400g canned lentils, drained, rinsed

    ¾ cup coarsely chopped walnuts, roasted

    2 cups fresh flat-leaf parsley

    Green yogurt

    1½ cups greek-style yogurt

    1 cup baby spinach leaves

    1 cup fresh coriander leaves


  • Preheat a covered barbecue with all burners on low and hood closed until temperature reaches 240°C (or follow manufacturer’s instructions). Line a disposable foil roasting pan with baking paper. Halve eggplant lengthways. Score deep diagonal lines 2cm apart in a criss-cross pattern into eggplant flesh, using a small knife (don’t pierce skin).

    Place eggplant, skin-side down, in pan; drizzle with 1 tbsp oil and season. Cover with foil; place pan in the centre of the barbecue. Turn burners off underneath eggplant, leaving other burners on low.

    Cook with the hood closed for 10 mins or until tender. Turn eggplant; cook, cut-side down, for a further 5 mins or until flesh is very soft. Preheat barbecue grill plate to medium heat. Stir tahini, pomegranate molasses, salt, the remaining oil and the water in a small bowl until combined. Brush each eggplant half with 1½ tbsp of the tahini marinade. Barbecue for 10 mins or until dark golden and starting to caramelize.

    Top eggplant with lentil salad, drizzle with green yogurt, serve.