Grilled Eggplant, Herby Lentils and Turmeric Tahini
Published August 26, 2024
Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne.
- Total Time
- 40 minutes
- Prep Time
- 5 minutes
- Cook Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 cup dried green, French or black lentils, rinsed
Salt and pepper
2 pounds eggplant (about 3 small or 2 medium), trimmed and sliced into ½-inch-thick disks
Extra-virgin olive oil
1 cup chopped soft herbs such as dill, cilantro, parsley, mint or a combination, plus more to serve
1 large lemon, halved
⅓ cup tahini
1 teaspoon ground turmeric
1 garlic clove, grated
Nutritional analysis per serving (4 servings)
54 grams carbs; 410 calories; 8 grams monosaturated fat; 6 grams polyunsaturated fat; 2 grams saturated fat; 17 grams fat; 17 grams fiber; 816 milligrams sodium; 19 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the lentils in a medium pot and add enough water to cover by 1 ½ inches. Season the water generously with salt and bring to the boil over medium-high heat. Cover, adjust heat to medium and cook until the lentils are just tender, 15 to 25 minutes. (Green lentils will cook quicker than French or black lentils, so start checking around the 15-minute mark.) Drain lentils, then allow to cool for a few minutes.
- Step 2
Meanwhile, lay the disks of eggplant on a large cutting board or sheet pan; drizzle with olive oil, flip and oil the other side.
- Step 3
Heat a large (12-inch) grill pan or cast-iron skillet on medium-high. (See Tip for grilling instructions.) When hot, work in batches by adding the eggplant disks in a single layer and seasoning with salt. Cook for 2 minutes, pressing the eggplant into the pan to encourage browning. Flip, adjust heat to medium and cook for another 2 to 3 minutes, until completely tender. Transfer eggplant back to the cutting board or plate, and continue cooking the remaining disks.
- Step 4
While the lentils are still warm, place them in a bowl with the herbs, 1 to 2 tablespoons of olive oil and the juice of ½ lemon; season well with salt and pepper.
- Step 5
To make the turmeric tahini, place the tahini, turmeric, garlic and 2 tablespoons lemon juice (from the remaining ½ lemon) in a bowl. Slowly whisk in ¼ cup of water, 1 tablespoon at a time, until sauce becomes smooth, creamy and pourable. If it is too thick, whisk in another tablespoon of water. Taste and season with salt, pepper and more lemon juice, if desired.
- Step 6
To serve, place half of the lentils in a large platter or bowl, top with half the eggplant slices, drizzle with half of the dressing and season with salt and pepper. Repeat this layering of the lentils, eggplant, turmeric tahini, and salt and pepper. Finish with a drizzle of olive oil and a few more fresh herbs.
To grill the eggplant, heat a grill to medium-high, and clean and oil the grates. Grill the eggplant over direct heat for 2 to 3 minutes, until there are char marks and the eggplant has begun to soften. Flip and cook for another 2 to 3 minutes until cooked through. If using a gas grill, close the lid between flips.
Private Notes
Comments
Delightful. Husband loved it. Probably grilling the eggplant works better. Pan frying was messy and the results were meh. By the way, I tried salting, paper toweling, and weighting half my eggplant slices and not the others. In the end, I noticed absolutely no difference. Just throwing that out there.
We made this with garden eggplant, which we grilled, baby beluga lentils, and a combo of mint and cilantro. It was sooo good! I will use more lemon next time to cut a bit of harshness in the tahini sauce. Great recipe - festive-looking, too.
I haven't cooked this yet. But I don't understand why so few eggplant recipes omit this. Sprinkle with salt put slices on paper towels, put a heavy pot or some dishes on top and let sit. This draws out the bitter juices and makes it easier to grill, fry, etc.
This looked so appetizing when assembled, and was delicious! The tahini turmeric sauce was wonderful. I didn't have tahini but make it with a Chinese "sesame jam" and also added some yogurt and a few drops of sesame oil. Making the sauce now and modifying the dish to use what we have: eggplant, zucchini and red pepper roasted in the oven, quinoa instead of lentils, mixed with parsley, mint, coriander and lemon juice. Agree with another poster that the order of steps in the recipe as written is not ideal. it's difficult to manage making the sauce while pan frying the eggplant. With oven roasting it's easier to make the sauce while veggies are in the oven.
Great; maybe serve with pita chips? Adding a nut for some crunch - pine? Pistachio, maybe? I used more garlic.
I had a magical experience feeding this dish to my family! I’m dealing with prediabetes and high cholesterol, and trying to find new ways to approach cooking and food. I simplified by roasting the eggplant on a sheet pan (Turmeric tahini was also great on airfryer salmon!) Presentation is so festive, and the flavors are varied, delighting the senses. Big win across 4 different palates!