Low in fat and packed with slow roasted vegetables this budget-friendly gourmet main will satisfy the most discerning dinner guest.
- Preheat oven to 150C/130C fan forced. Line 2 baking trays with baking paper. Place the tomato, cut-side up, on 1 tray. Place the onion around tomato. Drizzle with 1 tbs oil. Season well. Sprinkle the tomato with sugar. Place on top shelf of oven. Pierce eggplants all over with a knife. Place on remaining tray. Place on bottom shelf of oven.
- Roast, turning eggplant halfway through cooking time, for 1 hour 45 minutes or until tomato is collapsed and tender. Set aside tomato and onion on tray to cool. Increase oven to 180C/160C fan forced. Roast eggplant for 30 minutes or until collapsed. Set aside to cool.
- Meanwhile, place the lentils in a saucepan. Cover with cold water. Bring to the boil over medium-high heat. Reduce heat to medium-low. Simmer, stirring occasionally, for 18-20 minutes or until tender. Drain. Refresh under cold running water. Pat dry with paper towel. Transfer to a bowl.
- For the pistou, place the garlic and salt in a mortar. Pound with a pestle until crushed. Add half the basil and pound until smooth. Add remaining basil and pound until smooth. Add the tomato and pound until well combined. Add parmesan and pound until well combined. Stir in the oil until a smooth paste forms. Season.
- Peel and discard skin from eggplant. Process the flesh and garlic until smooth. With the motor running, add lemon juice and remaining oil. Process until a smooth puree forms. Season.
- Add the vinegar and 1 tbs pistou to the lentils. Season. Toss to coat. Add tomato and onion mixture. Gently toss to combine. Place eggplant puree in the centre of a platter, spreading. Top with lentil mixture. Spoon over remaining pistou. Drizzle with oil. Sprinkle with basil.
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Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set