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Roasted eggplant

with black lentils & preserved lemon dressing

Serves 4

Preparation 20 minutes
COOKING TIME 30 minutes

Recipes & Food Styling Hannah Meppem
Wine Matches Peter Bourne
Photography William Meppem
Styling Sabine Schmitz


2 medium eggplant
2 cups cooked black lentils
¼ cup sultanas
1 cup green olives, sliced into cheeks
⅓ cup almonds, chopped
3 spring onions, thinly sliced
2 tbsp lemon juice
¼ cup coriander leaves, chopped
¼ cup mint leaves, chopped
¼ cup parsley leaves, chopped

2 garlic cloves, peeled and crushed
2 tsp ground cumin
2 tsp ground coriander
1 tsp chilli flakes
1 tsp sweet paprika
2 tbsp preserved lemon rind, finely chopped
⅓ cup olive oil
1 tsp sea salt

Preserved lemon dressing
¼ cup olive oil
2 tbsp white wine vinegar
1 tsp Dijon mustard
1 tbsp preserved lemon rind, finely chopped


1 Preheat oven to 200°C.

2 To make chermoula, mix together garlic, cumin, coriander, chilli, paprika, 2 tbsp preserved lemon, olive oil and salt.

3 To make lemon dressing, place oil, vinegar, Dijon and 1 tbsp preserved lemon in a bowl and whisk to combine.

4 Cut eggplant in half lengthways and score flesh with crisscross lines. Spread chermoula evenly over flesh and place on a baking tray lined with baking paper. Roast for 30 minutes, or until eggplant are soft and top is crisp and golden.

5 Place lentils in a large bowl with sultanas, olives, almonds, spring onions, lemon juice and fresh herbs. Toss to combine and season with salt and pepper.

6 Pile lentil mix on top of each eggplant and drizzle with lemon dressing to serve.

Wine Match

2019 Ochota Barrels A Forest Pinot Noir, Adelaide Hills, A$40

Eggplant is an amazing vegetable, capable of delivering a raft of umami–infused flavours, especially when it’s oven-roasted. Here, the eggplant plays off with the gutsy, protein-rich lentils while the lemony dressing lifts the dish. Taras Ochota pushes his wine in a natural direction with plenty of funk but no faults. This gentle pinot has a distinctly earthy edge, frolicking with the lentils and bouncing off the eggplant with the pinot’s vibrant acidity a neat counterpoint to the preserved lemon dressing. Peace and harmony reign here.