Fried Eggplant Salad With Lentils, Pomegranate & Yoghurt
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Fried Eggplant Salad With Lentils, Pomegranate & Yoghurt
Ingredient
3 medium eggplants, sliced into 2 inch chunks
Red Island olive oil to deep fry
2 x 400g tins Coles brown lentils, rinsed, drained
1 red onion, finely sliced into thin wedges
1 fresh pomegranate, seeds removed
1 bunch curly kale, leaves picked, washed
½ bunch round mint, leaves picked
½ cup sunflower seeds, toasted
1.5 cups Jalna Greek yoghurt
2 tablespoon lemon juice
1 tablespoon honey
Dressing:
3 tablespoons Red Island extra virgin olive oil
2 tablespoons lemon juice
Sea salt to season
Method
Fill a high sided frying pan 1/3 with oil. Heat to 160 degrees and deep fry the eggplant in batches until golden and cooked through. Using a slotted spoon, place eggplant onto a tray lined with kitchen paper to drain. Season with sea salt while warm and set aside.
Whisk all the dressing ingredients together and massage into the kale leaves to soften.
Mix the yoghurt, lemon, honey a and a pinch of salt together until smooth, adding a little water if needs thinning down.
To serve, layer the kale, lentils and fried eggplant onto a serving platter. Drizzle over yoghurt and garnish with sliced onions, mint leaves, pomegranate and sunflower seeds.
Recipe by Courtney Roulston
