Recipe & Photo by: Sarah Harris I @eatsbysar

Yield: 2-3 servings

Prep Time: 50 minutes

Ingredients:
1 cup Tnuva Labaneh
1 eggplant
1 tablespoon canola oil
1 teaspoon salt
1 cup cooked lentils
½ cup parsley, chopped
½ cup mint, chopped
¼ cup roasted and salted pistachios,
chopped
¼ cup pomegranate seeds
Juice of half a lemon
Salt to taste
Extra virgin olive oil, for sprinkling

Instructions:
1. Preheat the oven to 425°F.
2. Slice the eggplant lengthways and score with a knife. Drizzle with canola oil and salt and place cut side down on a parchment lined baking sheet. Bake for 45 minutes, until the skin is charred and the flesh is soft.
3. Meanwhile, prepare your lentil salad by combining the lentils, parsley, mint, feta and pistachios. Season with lemon juice and salt to taste.
4. Spread the Tnuva Labaneh on a large plate. Place the eggplant on top of the Tnuva Labaneh, and spoon the lentil salad on top. Sprinkle pomegranate seeds, drizzle with olive oil and serve.