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Eggplant puree with tomato and lentil salad and pistou
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Prep Time:
90 minutes
Cook Time:
135 minutes
Total Time:
225 minutes
Budget-friendly gourmet main featuring slow-roasted vegetables, perfect for satisfying discerning dinner guests.
Ingredients:
  • 8 small (about 750g) roma tomatoes, halved
  • 72.80 gm extra virgin olive oil
  • 2.50 gm caster sugar
  • 2 large (about 900g) eggplants
  • 260g (1 1/2 cups) French green lentils, rinsed
  • 1/2 garlic clove, chopped
  • 42.00 gm lemon juice
  • 2 tsp red wine vinegar
  • Extra virgin olive oil, to drizzle
  • Small basil leaves, to serve
  • 1 garlic clove, halved
  • Pinch sea salt
  • 250.00 ml fresh basil leaves, firmly packed
  • 1/2 (about 70g) roma tomato, finely chopped
  • 20g (1/4 cup) parmesan, finely grated
Instructions:
  • Preheat the oven to 150C/130C fan forced and line 2 baking trays with baking paper. On one tray, arrange the tomato cut-side up and surround it with the onion. Drizzle with 1 tablespoon of oil, season well, and sprinkle the tomato with sugar. Place the tray on the top shelf of the oven. Pierce the eggplants all over with a knife and place them on the second tray on the bottom shelf of the oven.
  • Roast the eggplant for 1 hour and 45 minutes, turning halfway through, until the tomato is collapsed and tender. Remove tomato and onion from the tray and let them cool. Increase the oven temperature to 180C/160C fan forced. Roast the eggplant for an additional 30 minutes or until it collapses. Let it cool before serving.
  • Place the lentils in a saucepan and cover with cold water. Bring to a boil over medium-high heat, then simmer on medium-low heat for 18-20 minutes or until tender. Drain, rinse under cold running water, pat dry with paper towel, and transfer to a bowl.
  • Make the pistou by combining garlic and salt in a mortar. Crush them with a pestle. Add half of the basil and mix until smooth. Then add the rest of the basil and mix until smooth. Add the tomato and mix well. Mix in the parmesan until well combined. Stir in the oil until a smooth paste forms. Season to taste.
  • Peel off and discard eggplant skin. Blend eggplant flesh and garlic until smooth. While blending, pour in lemon juice and rest of the oil. Keep blending until a smooth puree forms. Season to taste.
  • Combine vinegar, 1 tablespoon of pistou, and lentils. Season generously and mix to coat the lentils. Add the tomato and onion mixture and gently combine. Spread the eggplant puree in the center of a platter. Top with the lentil mixture, remaining pistou, and a drizzle of oil. Finally, sprinkle with fresh basil before serving.

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