Experience a harmonious blend of Mediterranean flavors with velvety roasted eggplant wrapped around a fragrant red lentil and tahini mousse, enhanced by notes of zesty lemon and aromatic herbs, offering a delightful textural and taste contrast.
Cook Time
20 minutes
Calories
450 kcal per serving
Servings
2
Preheat your oven to 200°C (390°F).
Slice the eggplant lengthwise into thin strips. Brush with olive oil and roast in the oven until tender and slightly charred, about 15 minutes.
Simultaneously, boil red lentils in water until tender, around 10 minutes. Drain and cool slightly.
In a blender or food processor, combine cooked lentils, tahini, garlic, lemon juice, and cumin. Blend until smooth and creamy. Season with salt to taste.
Lay roasted eggplant slices on a flat surface. Spread a dollop of lentil-tahini mousse on each slice and roll into tight roulades.
Arrange the roulades on a serving platter, garnish with fresh parsley, and drizzle with any remaining lentil-tahini crème. Serve immediately.