Green lentils turn lightly crisp on the outside in the oven, while eggplant roasts until soft and deeply browned. Lemon tahini, mint and pomegranate bring creaminess, freshness and juicy pops of texture to the same plate.
This is a modern vegetable dish with green lentils as a hearty base. Cooked lentils take on cumin and olive oil well; in a hot oven, they dry out a little on the outside and develop the occasional crisp edge. They won’t get as crunchy as roasted nuts, but they add more texture than lentils that are simply reheated. Use firm green or Puy lentils that hold their shape. Red lentils fall apart too quickly for this dish. Ready-cooked lentils from a jar or vacuum pack are convenient, as long as you rinse and pat them dry well.
At a high temperature, eggplant softens inside and develops dark, roasted patches on the cut sides. This contrasts with the firm lentils and juicy pomegranate seeds. In the Netherlands, eggplant is widely available in summer and early fall; choose ones that feel firm and have smooth skin. Out of season, you can also make the dish with zucchini, though it will be less creamy and release more liquid. Cut the eggplant into evenly sized slices so they cook at about the same time.
Tahini makes the sauce rich and creamy, while lemon juice and garlic keep it sharp and fresh. Tahini can vary from jar to jar: first stir the oil floating on top thoroughly into the sesame paste. Then add cold water a little at a time; the sauce may thicken at first, then become smooth and pourable. If tahini isn’t available, unsweetened Greek yogurt with lemon makes another fresh sauce, but it has a milder sesame flavor. The sauce should balance the roasted vegetables, not cover them in a heavy layer.
Finish the plate with mint and pomegranate seeds just before serving, so the herbs stay fresh and the seeds keep their juicy bite. Serve it as a main course, with warm flatbread or rice if you’d like a more substantial meal. Cover and refrigerate leftovers, and use within two days. Heat the lentils and eggplant thoroughly in a pan or oven; store the tahini sauce separately and loosen it with a small splash of water before serving. Add the mint and pomegranate at the very end.
Preheat the oven to 220 °C (fan 200 °C). Line two baking sheets with parchment paper.
Place the eggplant slices on one baking sheet. Toss with 2 tablespoons olive oil and ½ teaspoon salt, then spread out in a single layer.
On the second baking sheet, toss the dry lentils with 1 tablespoon olive oil, the cumin, ½ teaspoon salt and the black pepper. Spread them out so they aren’t piled up.
Roast the eggplant and lentils together for 20 minutes. Stir the lentils and turn over the eggplant slices. Roast for another 8–12 minutes, until the eggplant is soft with browned edges and the lentils are crisp in places.
Meanwhile, whisk the tahini, lemon juice and grated garlic together in a bowl. Whisk in cold water, one tablespoon at a time, until the sauce is smooth and pourable.
Divide the eggplant and warm lentils among four plates. Spoon the lemon tahini sauce over the top and finish with mint and pomegranate seeds. Serve immediately.
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