Fan-Roasted Eggplant with Basil Ricotta, Lemony Lentils and Walnut Crunch

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking tray with parchment paper.

2. 2

   Place the eggplants on a cutting board and make parallel cuts in each one to create a fan shape, without cutting all the way through the base. Brush the eggplants with 2 tablespoons olive oil and season with half the salt, half the pepper, the cumin, and the smoked paprika, making sure some seasoning goes between the slices.

3. 3

   Arrange the eggplants on the tray. Scatter the cherry tomatoes, red onion, and sliced garlic around them. Drizzle the vegetables with 1 tablespoon olive oil and roast for 30 minutes at 220 °C / 425 °F.

4. 4

   Meanwhile, in a bowl, mix the ricotta with the lemon zest, 1 tablespoon lemon juice, half of the basil finely chopped, and a pinch of salt and pepper. Set aside.

5. 5

   Heat a medium skillet over medium heat. Add 1 tablespoon olive oil, any remaining red onion from the board if available, and the 2 chopped garlic cloves. Cook for 1 to 2 minutes until fragrant. Stir in the cooked lentils, vegetable broth, 2 tablespoons lemon juice, the remaining salt, and a little pepper. Cook for 5 to 7 minutes, stirring, until the lentils are moist but not soupy. Turn off the heat and add the parsley.

6. 6

   In another small skillet, heat the remaining tablespoon of olive oil. Add the rustic bread crumbs and chopped walnuts. Toast over medium heat for 3 to 4 minutes, stirring, until golden. Add the honey and cook 30 seconds more to create a light crunchy topping. Remove from the heat.

7. 7

   Remove the tray from the oven. If the eggplants are tender, gently open them into a fan. If needed, roast them for 5 additional minutes at 220 °C / 425 °F.

8. 8

   To serve, spoon the lemony lentils onto plates. Place one fan-roasted eggplant on top, add dollops of basil ricotta, scatter over the roasted cherry tomatoes, onion, and garlic from the tray, and finish with the walnut-bread crunch. Garnish with the remaining basil leaves and a touch of black pepper.