Smoky eggplant with tahini and lentil tabbouleh
Perfect for sharing and a joy to eat, eggplants lend themselves to a host of cuisines and are a brilliant alternative to meat. Try this smoky eggplant, inspired by Middle Eastern flavours.
Serves 4
4 small eggplants
2 tbsp tahini
2 tbsp pomegranate molasses
2 tbsp olive oil
salt and pepper
water
For tarator (tahini sauce)
1 lemon, juice and zest
90g toasted walnuts
1 cup parsley leaves
fresh green chilli, to taste
½ tsp ground sumac
60ml olive oil
For spinach yogurt
400g Greek yoghurt mixed with coriander to taste
1 cup cooked and well squeezed spinach
salt and pepper
For lentil tabbouleh
100g brown lentils, cooked until tender and drained
juice of 1-2 lemons
½ cup each mint and parsley, roughly shredded
1 spring onion, chopped
2 tomatoes, seeded and diced
1 tsp each allspice, cinnamon and salt
60ml olive oil
Preheat barbecue or hotplate. Halve eggplant lengthways and score the flesh with criss-cross pattern.
Place eggplant skin side down on a hot grill. Cover with foil. Cook 10 mins or until skin is charred and eggplant is tender.
Meanwhile, stir tahini, molasses, oil, salt and enough water to form a smooth marinade and brush the flesh side of the eggplant. Grill on this side for 10 mins or until caramelised.
For the tarator, combine all ingredients in a food processor to make a chunky puree.
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For the tabbouleh, combine all the ingredients and season well. For the spinach yoghurt, combine all ingredients.
Serve the eggplant on tabbouleh with dollops of spinach yoghurt.
This article first appeared in the February 2026 issue of SALIFE magazine.
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