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Warm Harissa-spiced Aubergine and Lentil Salad

Prep Time:

10 minutes

Cook Time:

25 minutes




Main course

About the Recipe


1 aubergine, sliced into 1cm rounds

1tbs olive oil

2 tbs tamari or soy sauce

1 tbs harissa paste (or 2 tbs harissa pesto)

1 red onion, diced

6 sundried tomatoes, diced

1 tin green or black lentils, drained and rinsed

1 tbs tomato puree

2 tbs chopped coriander

2 tbs pomegranate seeds (optional)

1tbs olive oil or coconut oil

Salad leaves such as spinach, rocket or watercress to serve.


1. Preheat the oven to 180°C. Pour 1 tbs olive oil into a roasting dish with the tamari and harissa paste, mix well. Place the aubergine slices in the roasting dish and coat on both sides with the harissa mixture. Bake for 20-25 minutes, until softened and starting to colour.

2. Meanwhile, heat the remaining oil in a frying pan over a medium heat. Add the onions and sundried tomatoes, sauté until soft. Add the lentils and tomato puree, stir well and cook gently until warmed through. Just before serving, stir the chopped coriander and pomegranate seeds through the lentil mixture. Remove from the heat.

3. To serve, put a handful of salad leaves on a plate. Add half (or a third) of the lentil mixture. Top with slices of the roasted harissa aubergine. Sprinkle with extra pomegranate seeds or microgreens if desired.

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