Ingredientes
Olive oil – as needed
Large onions, sliced into 3 mm thick rounds – 6 onions
Honey – 1 tsp
Golden raisins, sultanas, or pomegranate seeds – 60g
Sun-dried tomatoes – 4 slices
Lentils – 500g
Ras El Hanout spice blend – 1 tbsp
Garlic – 3 cloves
Sliced almonds or hazelnuts – 80g
Arugula or mixed lettuce leaves – 200g
Fresh herbs – as needed
Vinegar – 2 tbsp
Salt and black pepper – as needed
Eggplants (aubergines) – 2 large
Optional: goat cheese, halloumi, or feta cheese.
Confecção
- In a bowl, soak the lentils for 30 minutes.
- In a pot, cook the lentils for 10 minutes until they are cooked but still firm.
- Drain and season the warm lentils with a bit of olive oil, salt, pepper, and vinegar so they can absorb the flavors.
- Cut the eggplant lengthwise into quarters, then slice each quarter into thin pieces.
- In a bowl, season the slices with salt, pepper, and olive oil.
- Place them on a baking tray lined with parchment paper and bake for 25 minutes until golden and the skin is crispy.
- Ensure the pieces are well spaced out; if necessary, use multiple trays.
- In a pan with hot olive oil, sauté the sliced onions for about 15 minutes.
- When the onions are soft, golden, and slightly sweet (you can add a teaspoon of honey if desired), remove from heat, add the raisins or sultanas, Ras El Hanout spice blend, and set aside.
- Soak the sun-dried tomato slices and cut them into thin strips.
- Toast the almonds or hazelnuts in a dry skillet without oil.
- Slice the garlic and toast it in a small pan with a bit of olive oil.
- Once the lentils have cooled slightly, mix them in a large stainless steel bowl with the onions and raisins.
- Add the garlic, sun-dried tomatoes, almonds, arugula, and most of the fresh herbs, reserving some of these elements for garnish.
- Adjust seasoning with olive oil, vinegar, salt, and pepper, and gently mix everything together.
- Gradually transfer the lentil mixture to a serving dish, spreading it out evenly. Finish by garnishing with some fresh herbs, garlic slices, and toasted nuts.
