Recipe - Clean Eating - Baked eggplant on a refreshing papaya-lentil-herb salad

This recipe is inspired by the magazine veggie! Issue 1/2022 and is one of my favorite dishes for this summer. It is spicy, rich and yet refreshing.

It can be made completely vegan by replacing the natural yogurt with soy yogurt and if you prefer meat you can perfectly complement this dish as a side dish.

Ingredients (for 4 people)

Eggplants:

• 4 eggplants, halved lengthwise

• juice of 1 lemon

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Paste for rubbing:

• 1 garlic clove, pressed

• 5 tablespoons oil

• 3 teaspoons harissa powder or paste (slightly spicy)

• 3 teaspoons honey

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Yogurt topping:

• 300 g natural yogurt

• 2 tablespoons lemon juice

• 2 teaspoons tahini

• 1/2 teaspoon ground cumin

  
  

Lettuce:

• 1 papaya (approx. 300 g), pitted and cut into 1 cm cubes

• 1 can yellow or brown lentils, drained

• 6 stalks fresh mint, leaves chopped

• 1/2 bunch fresh parsley, chopped

• 2 tablespoons lemon juice

• 1 tablespoon honey

• salt and pepper to taste

preparation

1. Prepare the oven : Preheat the oven to 160 °C fan.

2. Bake the eggplants : Halve the eggplants and set aside the lemon juice. Mix the ingredients for the paste in a small bowl and rub the eggplant halves generously with it. Place them on a baking tray and bake on the middle rack for about 35 minutes.

3. Prepare the yogurt topping : In a small bowl, mix the plain yogurt with lemon juice, tahini and cumin. Set the topping aside.

4. To prepare the salad : Place the diced papaya, lentils, chopped mint and parsley in a bowl. Add lemon juice and honey, season with salt and pepper and mix well.

5. Serve and enjoy : Serve the baked eggplants with the yoghurt topping and the fresh papaya and lentil salad.

   
   

Enjoy your meal and all the best, Nadia