A dollop of creamy yoghurt and pomegranate seeds brighten up a tasty lentil salad that goes only too well with braised aubergine. Persuade even the most fervent vegetable haters to have a second helping. Cologne (dpa) – There are dishes that combine everything that conjures up the perfect flavour and makes food exciting: sweetness, acidity, bitterness and umami – plus a play of different textures and temperatures, from creamy to crunchy, from hot to refreshingly cool. Try this braised aubergine dish, cooked in the oven until the flesh is almost melting. Aubergines can withstand the high heat well and develop delicious roasted flavours. Enhance the taste with a little olive oil and soy sauce. The lentil salad is a highlight in itself, with the strong, nutty beluga lentils combined with spring onions, celery and fresh herbs. It's rounded off with a lemon dressing with a hint of Middle Eastern spices. Finally, creamy yoghurt brings harmony to the variety of flavours, while crunchy pomegranate seeds add a refreshing touch – a surprising contrast that makes the dish perfect. Ingredients for 4 4 aubergines 270 ml olive oil Salt 200 g beluga lentils 3 spring onions 1 stick of celery 15 g coriander (fresh) 20 g parsley (flat-leaf) 1 organic lemon 1/2 clove of garlic (small) 1/2 tsp fennel seeds 1/2 tsp coriander powder 1/2 tsp cumin powder 1 tsp sugar 1 tsp chilli powder (optional) Pepper 120 ml soy sauce 300 g Greek yoghurt 2 tbsp sesame seeds (roasted) 80 g pomegranate seeds Preparation Preheat the oven to 200 degrees Celsius (fan oven).Cut the aubergines in half and place them cut-side up on a baking tray lined with baking paper. Score the cut surface crosswise with a sharp knife, drizzle with olive oil (around 1 tbsp per aubergine) and season with salt. Bake the aubergines in the oven for about 30–40 minutes until they are deeply browned. At the same time, cook the lentils in three times the amount of water for around 30 minutes until al dente. Wash the spring onions, celery, coriander, parsley and lemon. Cut off the root and dark green part of the spring onions. Then quarter the spring onions lengthwise and chop finely. Cut off the woody end of the celery and dice it as finely as possible. Shake the herbs dry, pluck the leaves from the stems and chop the leaves coarsely. Finely grate the lemon zest and squeeze the juice. Peel the garlic and press it through a garlic press into a small bowl. Finely grind the fennel seeds in a mortar and add them to the bowl. Whisk together with the lemon juice, lemon zest and approx. 6 tbsp olive oil. Stir in the coriander powder, cumin powder and sugar. Season generously with salt and pepper (and chilli powder, if desired). After cooking, rinse the lentils in a sieve under cold water and drain well. Then mix the lentils in a bowl with the celery, spring onions, herbs and dressing. Leave to stand for 15 minutes.If necessary, bake the aubergines in the oven for 4 minutes under the grill until crispy and brown. Remove from the oven, mix the soy sauce with 4 tbsp olive oil and brush the hot aubergines with it. Place the aubergines on the plates, stir the lentil salad again and spread it over the aubergines. Add about 2 tbsp yoghurt per serving and serve the dish with pomegranate seeds and sesame seeds. The following information is not intended for publication dpa/tmn cwg xxde xlt amc arw
(The article has been published through a syndicated feed. Except for the headline, the content has been published verbatim. Liability lies with original publisher.)
