A recent trip to Israel influenced this dish. I had a lot of lentils and aubergine, and I became mildly obsessed with tahini. The tahini sauce elevated this dish from good to WOW!

Salmon with Lentils and Roasted Aubergine in Tahini Sauce
Serves 4
A delicious, healthy, pescetarian dinner
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Cook Time
50 min
Cook Time
50 min
  1. 4 salmon fillets
  2. 1 cup dry brown lentils
  3. 2 aubergines
  4. 100g feta cheese, crumbled
  5. 1/2 lemon
  6. Pink Himalayan Salt or Sea Salt
  7. Olive Oil Spray
Tahini Sauce
  1. 75g tahini
  2. 60ml water
  3. 1tbsp lemon juice
  4. 1/2 clove garlic, minced
  1. Preheat the oven to 180C
  2. The lentils are supposed to soak for 12 hours, but I never decide what I want for dinner that far in advance, so I just rinse them and then simmer them in a large pot of boiling water for 45 minutes, until tender.
  3. Cut the aubergines in half, lengthways. Place them skin-side down on a baking tray lined with foil. Spray them liberally with olive oil spray. Roast them in the oven on 180C for 30 minutes. Cut into large chunks.
  4. Using the same baking tray, place the salmon, skin-side down, and drizzle with lemon juice. Sprinkle with salt. Bake in the same temperature oven for 20 minutes.
  5. Place the drained lentils in a bowl and add the roasted aubergines. Season with salt. Stir gently to combine.
  6. Make the tahini sauce by placing all of the ingredients in a bowl and combining with a whisk.
  7. To serve, place large spoonfuls of lentils/aubergines into bowls. Top with crumbled feta and then salmon. Drizzle with tahini sauce. Serve immediately.
The Pescetonian http://pescetonian.co.uk/