Crispy Eggplant Pita Pockets with Beluga Lentil Salad & Spiced Yoghurt

Cook Lentils:

Preheat the oven to 200°C. Heat a medium pot of salted water to boiling on high. Once boiling, add the lentils. Cook for 22-24 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Prepare Ingredients:

Cut and discard the ends of the eggplant; slice into 8-10 rounds, about 1 cm thick. Peel and mince the garlic; smash with the side of your knife until it resembles a paste. Slice the cucumber into ¹⁄₂ cm-thick rounds. Zest lemon, cut into quarters and deseed. Pick the parsley leaves (discarding stems) and roughly chop.

Bread Eggplant:

In bowl, combine the flour and ¹⁄₃ of the Za'atar spice mix; season with salt and pepper. In a second bowl, combine ¹⁄₃ the yoghurt and ¹⁄₄ cup of water. Place the breadcrumbs in a third bowl. One at a time, coat eggplant (see tip) round in the flour mixture, then dip in the yoghurt mixture , then coat in the breadcrumbs. Place on a tray and season well.

Cook Eggplant:

In a large nonstick pan, heat a thin layer of oil on medium until hot. When the oil is hot enough that a few breadcrumbs sizzle immediately when added to the pan, add the breaded eggplant in a single layer. Cook 7-8 minutes per side, or until crispy and browned. Transfer to a paper towel-lined tray (or plate). Season immediately with salt.

Make Salad & Spiced Yoghurt:

Meanwhile; combine lentils, lemon zest, half the parsley, half the remaining spice mix and the lemon juice (to taste) along with a drizzle of olive oil; toss well to coat and season with salt and pepper. In a bowl, combine the garlic (to taste), remaining yoghurt and remaining spice mix and any lemon juice(to taste); season with salt and pepper.

You Plate It:

Wrap pitas in foil and place in the oven for 2-3 minutes, or until warmed through. Remove from the oven. Cut the pitas in half and open the pockets. Divide the cooked eggplant, cucumbers and yoghurt sauce between the pita halves. Divide and serve with the lentil salad on the side. Garnish with the remaining parsley. Enjoy!