Turkish Pan-Seared Halibut with Charred Eggplant & Lentil-Bulgur Pilaf

Ingredients

• 4 fillets (6 oz each) halibut fillets, skin-on, patted dry
• 5 tbsp extra virgin olive oil, divided
• 1 1/2 lbs turkish eggplant, cut into 1/2-inch rounds
• 3/4 cup red lentils, rinsed
• 1/2 cup bulgur wheat, medium grain
• 2 cups vegetable broth, low-sodium
• 2 tbsp pomegranate molasses, or pomegranate juice concentrate
• 3 tbsp fresh lemon juice, freshly squeezed
• 4 cloves garlic cloves, minced
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh mint, chopped
• 1/3 cup pomegranate arils, for garnish
• 1 tsp fleur de sel, plus more to taste
• 1/2 tsp black pepper, freshly ground
• 1/2 tsp aleppo pepper, optional, for heat

Instructions

1. 1

   Preheat oven to 425°F. Toss eggplant rounds with 2 tbsp olive oil, fleur de sel, and black pepper. Arrange on two baking sheets in single layer and roast 20-22 minutes until caramelized and tender, stirring halfway through.

2. 2

   While eggplant roasts, combine vegetable broth, red lentils, bulgur, and 2 minced garlic cloves in a saucepan. Bring to boil, then reduce to simmer. Cook uncovered 15-18 minutes until lentils are tender and liquid is absorbed. Season with salt and pepper. Stir in half the fresh dill.