Time :
45 mins
Servings :
4
Recipe by :
Dahlia Abou El Hassan, Dietitian
Appetizer, Dinner, Lunch, Salad
Ingredients
Bread:
2 pieces Whole wheat pita bread
1tsp sumac
1 tbsp olive oil
Eggplant lentil mixture:
1 large eggplant
1 tsp sumac
2 tbsp olive oil
Salt and pepper to taste
1 can green lentils, rinsed and drained
½ lemon juiced
1 tbsp pomegranate molasses
Salt and pepper to taste
½ Parsley, chopped
Yogurt sauce:
1 cup plain yogurt
2 tbsp tahini
1 garlic clove, crushed
½ lemon juiced
Salt to taste
Directions
Directions:
- Cut pita into 1 inch squares and coat well with sumac and olive oil. Place in air fryer for 6 minutes or until golden brown.
- Cut the eggplant into 1 inch cubes and toss with sumac and olive oil and place in air fryer for 15 minutes or until golden brown.
- In a large bowl, place cooked eggplant and add lentils, lemon juice, pomegranate molasses, salt and pepper.
- Prepare yogurt sauce in a separate bowl by adding yogurt, tahini, garlic, lemon juice, salt and mix well.
- In a serving dish, place layer of pita bread, followed by a layer of the eggplant lentil mixture, drizzle with the yogurt sauce and garnish with parsley.