Grilled Eggplant and Lentil Salad with Lemon-Mint Dressing by Scott Gooding & Matilda Brown

This is an edited extract from The Good Farm Cookbook by Scott Gooding & Matilda Brown.

In botanical terms, eggplant (aubergine) is technically a fruit, not a vegetable. Culinary terms? It’s a blank canvas begging for bold flavours. Paired with lentils, this dish is hearty, nutritious, and packed with punch, especially if you don’t hold back on the dressing.

Ingredients

• 2 medium eggplants (aubergines), trimmed and cut into wedges
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 cup (200 g) tinned green or brown lentils, drained and rinsed
• 1 cup (150 g) mixed cherry tomatoes, halved
• ½ preserved lemon (optional), roughly chopped
• ¼ cup (40 g) pine nuts, toasted
• ⅔ cup (100 g) crumbled feta (optional)
• ¼ bunch mint leaves

Lemon-Mint Dressing

• ¼ cup (60 ml) extra-virgin olive oil
• ¼ cup (60 ml) lemon juice
• 1 teaspoon honey
• ¼ cup (15 g) mint leaves, finely chopped
• 1 teaspoon Dijon mustard

Method

1. Preheat a barbecue or chargrill pan to medium–high heat.
2. In a large bowl, toss eggplant wedges with olive oil, cumin, and smoked paprika. Season with salt and pepper.
3. Grill the eggplant for 2–3 minutes on each side, or until lightly charred. Set aside.
4. To make the dressing, combine all ingredients in a jar. Seal and shake vigorously, or whisk together in a bowl. Season to taste.
5. In a serving bowl, combine lentils, grilled eggplant, cherry tomatoes, and preserved lemon (if using).
6. Drizzle the lemon-mint dressing over the salad and toss gently to combine.
7. Garnish with toasted pine nuts, crumbled feta (if using), and fresh mint leaves.
8. Taste, adjust seasoning if needed, and serve.

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