This salad looks so mild and timid, and maybe even a little boring, but my was it an explosion! Brown lentils, fried aubergine, and crispy fried (or toasted) pita bread are layered with tangy rich pomegranate molasses and topped with a yogurt dressing. Do not substitute the pomegranate molasses for anything! But if you absolutely must, I draw the line at balsamic reduction. This salad is adapted from one of my favorite blogs, Chef in Disguise.
1 cup brown lentils
1 tsp cumin
2 aubergines, cubed and fried
1 pita bread cut into squares and fried or toasted
6 Tbsp pomegranate molasses
1 onion, chopped and fried till carmelized
Mint leaves, to decorate
For the dressing:
1 cup yogurt
1 clove garlic minced
1/2 tsp salt
1/2 tsp cumin
Boil lentils in water and the cumin until they are cooked through but still holding their shape (about 15 minutes).
Spread the lentils in your serving dish and drizzle with 2 tablespoons pomegranate molasses.
Arrange the fried aubergine cubes and drizzle with 2 more tablespoons pomegranate molasses.
Spread the toasted or fried bread and drizzle with the final 2 tablespoons of pomegranate molasses.
In a bowl whisk together the dressing ingredients and drizzle on top of your salad and sprinkle with the carmelized onion and fresh mint leaves.