smoky eggplant, lentil and chia balls
- 2 eggplants (aubergines) (700g)
- 1 cup (100g) quinoa flakes
- 2 teaspoons za’atar+
- 1 teaspoons sea salt flakes
- 400g can lentils, drained and rinsed
- 2 green onions (scallions), thinly sliced
- ⅓ cup (65g) white chia seeds
- 1 tablespoon extra virgin olive oil
- 1 seeded baguette, halved
- 150g store-bought baba ghanoush
- 1 (250g) beetroot, peeled and spiralised++
- micro (baby) red vein sorrel leaves, to serve (optional)
- Preheat oven to 200°C (400°F). Place the eggplants directly on the flame of a gas burner or the grill of a barbecue and cook, turning every 5 minutes, for 20 minutes or until very soft. Place in a colander and set aside to drain and cool for 5 minutes.
- Cut in half, scoop out the flesh and place in a large bowl. Mash with a fork, add the quinoa flakes, za’atar and salt and stir to combine.
- Place the lentils and onion in a food processor and process until smooth. Add to the eggplant mixture and stir to combine. Roll tablespoons of the mixture into balls, then roll in chia seeds to coat. Brush a large oven tray with the oil, place the balls on the tray and cook for 20 minutes or until firm and golden.
- Spread the baguette with the baba ghanoush and top with the beetroot, eggplant balls and sorrel, if using, to serve. Serves 4.
+ Za’atar is a dried spice mix. Find it in the spice aisle of supermarkets or delicatessens.
++ Use a spiraliser to cut the beetroot. Alternatively, thinly slice into long lengths using a julienne peeler.
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