Blistering Aubergine & Lentil Tabbouleh | Abel & Cole
Blistering Aubergine & Lentil Tabbouleh
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Prep: 20 mins
Cook: 40 mins
Roasting aubergine whole gives them a smoky flavour and soft, melting texture. Spoon them over a herby lentil salad and scoop up with warm, homemade flatbreads.
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773 kcal
(per portion)
Ingredients you'll need
  • 150g plain flour
  • 1 tsp baking powder
  • 2 aubergines
  • 1 lemon
  • 1 red onion
  • 2 tomatoes
  • A handful of mint, leaves only
  • A handful of dill
  • A large handful of flat leaf parsley
  • 1 chilli
  • 2 tsp cumin seeds
  • 400g tin green lentils
  • 25g pine nuts
From your kitchen
  • Sea salt
  • 2 tbsp olive oil
  • 3 tbsp warm water
  • Freshly ground pepper
Step by step this way
  • 1.

    Heat the oven to 200°C/Fan 180°C/Gas 6. Sift the flour into a bowl. Take out 1 tbsp and set aside. Add 1 tsp baking powder, a pinch of salt, 1 tbsp oil and 3 tbsp warm water. Mix to make a dough, adding more water if needed. Turn out and knead for 2-3 mins till smooth. Pop the dough in the bowl. Cover with a tea towel. Set aside to rest.

  • 2.

    Place the whole aubergines on a baking tray and roast for 30-40 mins till the skins are blackened and they look soft.

  • 3.

    While the aubergines roast, halve the chilli and flick out most of the seeds. Finely chop it. Peel and finely chop the onion. Pop the onion in a bowl. Cover with boiling water. Soak for a few mins, then drain. Chop the tomatoes into small chunks.

  • 4.

    Drain and rinse the lentils. Tip them into a bowl. Zest and juice the lemon. Add the lemon zest and half the juice to the lentils. Stir through the chopped chilli, onion and tomatoes.

  • 5.

    Finely chop the mint leaves, and the dill and parsley, leaves and stalks. Stir most of the chopped herbs into lentils, saving a handful for garnishing. Taste and season.

  • 6.

    Dust your work surface with the reserved flour. Divide the dough into 4 pieces. Roll out each piece into a small circle, around 10cm in size. Set aside.

  • 7.

    Warm a dry frying pan over a medium heat. Toast 2 tsp cumin seeds for 2-3 mins, then tip into a bowl. Toast the pine nuts for 3-4 mins till golden. Tip into the same bowl as the cumin.

  • 8.

    Add a flatbread to the pan. Fry for 1-2 mins on each side till golden. Slide out of the pan and cover with a tea towel to keep warm. Repeat with the remaining pieces of dough.

  • 9.

    Split the aubergines in half. Spoon the lentils onto 2 plates. Top each with 2 aubergine halves. Scatter over the toasted seeds and the remaining herbs. Serve with the flatbreads. Drizzle 1 tbsp oil and the remaining lemon to taste.

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