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Published 22/04/2026
1:15
Serves 4
Medium

Crispy aubergines with lentil tabbouleh and yogurt dressing

A perfect harmony of textures: crispy, spiced aubergine meets fresh, herby lentils and creamy tahini.

This dish is a celebration of Middle Eastern flavours. The lentils provide a hearty, protein-rich base that contrasts beautifully with the crunch of the fried aubergine. The tahini yogurt dressing adds a cooling, nutty finish. It works brilliantly as a substantial vegetarian main or as part of a larger mezze spread.

What you'll need...

For the Aubergine

  • 3 medium aubergines, sliced into 1cm discs
  • Sunflower oil for frying
  • Baharat spice mix, to sprinkle

For the Tabbouleh

  • 200g puy lentils
  • 4 large vine tomatoes, deseeded and chopped
  • Handful shelled walnuts, toasted and chopped
  • Large handful fresh parsley and mint, chopped

For the Dressing

  • 200ml natural yogurt
  • 2 tbsp tahini
  • 2 tbsp extra-virgin olive oil
  • 1 lemon, juice only
  • 0.5 garlic clove, crushed

Method

  1. For the tabbouleh, put the lentils in a pan with plenty of lightly salted water. Bring to the boil, then simmer for 25-30 minutes until cooked with a little bite. Drain and leave to cool.

  2. Meanwhile, put the aubergine slices in a sieve, scatter with salt, and leave for 30 minutes to draw out moisture. This will make the aubergine crispier.

  3. In a small bowl, combine the yogurt, tahini, olive oil, lemon juice, and crushed garlic for the dressing. Season with salt and pepper to taste.

  1. Pat the aubergine slices dry. Heat 1cm of sunflower oil in a large pan. Fry the aubergine in batches for 2-3 minutes per side until golden and crisp. Sprinkle with baharat spice mix while hot.

  2. Mix the cooled lentils with the remaining tabbouleh ingredients. Plate the tabbouleh, top with the crispy aubergine, and serve with the dressing on the side. Can be enjoyed as a lunch on its own or part of a larger spread of food.

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