Grilled Eggplant, Herby Lentils and Turmeric Tahini 

Preparation

1. Step 1

   Place the lentils in a medium pot and add enough water to cover by 1½ inches. Season the water generously with salt and bring to the boil over medium-high heat. Cover, adjust heat to medium and cook until the lentils are just tender, 15 to 25 minutes. (Green lentils will cook quicker than French or black lentils, so start checking around the 15-minute mark.) Drain lentils, then allow to cool for a few minutes.

2. Step 2

   Meanwhile, lay the disks of eggplant on a large cutting board or sheet pan; drizzle with olive oil, flip and oil the other side.

3. Step 3

   Heat a large (12-inch) grill pan or cast-iron skillet on medium-high. (See Tip for grilling instructions.) When hot, work in batches by adding the eggplant disks in a single layer and seasoning with salt. Cook for 2 minutes, pressing the eggplant into the pan to encourage browning. Flip, adjust heat to medium and cook for another 2 to 3 minutes, until completely tender. Transfer eggplant back to the cutting board or plate, and continue cooking the remaining disks.

4. Step 4

   While the lentils are still warm, place them in a bowl with the herbs, 1 to 2 tablespoons of olive oil and the juice of ½ lemon; season well with salt and pepper.

5. Step 5

   To make the turmeric tahini, place the tahini, turmeric, garlic and 2 tablespoons lemon juice (from the remaining ½ lemon) in a bowl. Slowly whisk in ¼ cup of water, 1 tablespoon at a time, until sauce becomes smooth, creamy and pourable. If it is too thick, whisk in another tablespoon of water. Taste and season with salt, pepper and more lemon juice, if desired.

6. Step 6

   To serve, place half of the lentils in a large platter or bowl, top with half the eggplant slices, drizzle with half of the dressing and season with salt and pepper. Repeat this layering of the lentils, eggplant, turmeric tahini, and salt and pepper. Finish with a drizzle of olive oil and a few more fresh herbs.