Zesty Lentil Patties with Roasted Eggplant Dip and Fresh Herb Salad

Ingredients

• •1 cup dried green or brown lentils, rinsed
• •2 cups water
• •1 small onion, finely chopped
• •2 cloves garlic, minced
• •1 cup breadcrumbs
• •1 large egg, beaten
• •1/4 cup fresh parsley, chopped
• •1 teaspoon ground cumin
• •1/2 teaspoon smoked paprika
• •1/4 teaspoon chili powder
• •Salt and pepper, to taste
• •2 tablespoons olive oil (for frying)
• •1 large eggplant, halved
• •2 tablespoons tahini
• •1 tablespoon lemon juice
• •1/4 teaspoon ground coriander
• •1 teaspoon olive oil (for dip)
• •1 cup mixed fresh herbs (parsley, dill, mint), chopped
• •1 tablespoon olive oil (for salad)
• •1 teaspoon lemon zest
• •Salt and pepper, to taste (for salad)

Instructions

1. 1

   Place the lentils and 2 cups of water in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 20-25 minutes, or until the lentils are tender. Drain and set aside to cool.

2. 2

   While the lentils are cooking, preheat your oven to 400°F (200°C). Place the halved eggplant on a baking sheet, cut side down, and drizzle with 1 teaspoon of olive oil. Roast for 30-35 minutes or until the flesh is soft and the skin is slightly charred. Remove from the oven and let it cool.

3. 3

   In a large mixing bowl, combine the cooked lentils, finely chopped onion, minced garlic, breadcrumbs, beaten egg, fresh parsley, ground cumin, smoked paprika, chili powder, salt, and pepper. Mash the mixture slightly with a fork or potato masher until it holds together but still has some texture.

4. 4

   Form the lentil mixture into small patties, about 2-3 inches in diameter. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Cook the patties for 3-4 minutes per side or until golden brown and crispy. Set aside on a plate lined with paper towels to drain excess oil.

5. 5

   Scoop the flesh from the roasted eggplant into a blender or food processor. Add tahini, lemon juice, ground coriander, and a pinch of salt and pepper. Blend until smooth, adjusting the seasoning to taste. Transfer the dip to a serving bowl.

6. 6

   In a separate bowl, toss the mixed fresh herbs with 1 tablespoon of olive oil, lemon zest, and a pinch of salt and pepper. Mix gently to coat the herbs evenly.

7. 7

   To serve, arrange the lentil patties on a platter alongside the roasted eggplant dip and herb salad. Optionally, serve with warm pita bread or couscous for a more complete meal.