Smokey eggplant with haloumi and sicilian salsa
2 large, (1kg)
Lentils, canned, rinsed, drained
1 large, chopped
¼ cup(s), (40g)
Fresh flat-leaf parsley
¼ cup(s), chopped
Black olives, drained
4 individual, chopped
1 tbs, toasted
180 g, cut into 4 slices
Wholemeal lebanese bread
200 g, (2x 100g rounds), cut into wedges
- Preheat a chargrill or barbecue grill over medium-high heat. Brush eggplants with 1 teaspoon oil. Cook, turning occasionally, for 25–30 minutes or until skin blisters and eggplant is very soft. Set aside for 5 minutes. Peel and discard skin and coarsely chop flesh. Mash flesh in a medium bowl until a coarse puree forms. Cover with foil and set aside.
- Meanwhile, combine lentils, tomato, sultanas, parsley, olives and pine nuts in a large bowl.
- Brush haloumi with remaining oil. Cook for 1–2 minutes each side or until golden. Divide eggplant among serving plates. Top with haloumi and lentil mixture. Serve with bread and lemon wedges.