Yield (people)
Original: 4 people
Lentil Roasted Eggplant Salad
Roasted eggplant, canned lentils, cherry tomatoes, rocket and feta with lemon garlic dressing and balsamic glaze.
SaladPrep: 15 minCook: 30 min
Roasted eggplant
Ingredients
- 700 g Eggplant, cut into large 3 cm cubes
- 2 1/2 tbsp Olive oil
- 1/4 tsp Salt
- 1/4 tsp Black pepper
Method
- 1. Heat oven to 240°C, or 220°C fan.
- 2. Line a large tray with baking paper.
- 3. Toss eggplant with olive oil, salt and pepper.
- 4. Spread eggplant on the tray in a single layer.
- 5. Roast for 20 minutes.
- 6. Turn the eggplant, then roast for another 10 minutes until soft inside and browned at the edges.
Garlic lemon dressing
Ingredients
- 2 tbsp Lemon juice
- 4 tbsp Extra virgin olive oil
- 1 tsp Dijon mustard
- 1 whole Garlic clove, minced
- 1 tsp Fresh thyme leaves, or 0.5 tsp dried thyme
- 1 tsp Sugar, optional
- 1/2 tsp Salt
- 1/2 tsp Black pepper
Method
- 1. Add all dressing ingredients to a jar.
- 2. Shake until combined.
Salad
Ingredients
- 2 cans Canned lentils, drained and rinsed
- 250 g Cherry tomatoes, halved
- 2 handfuls Rocket, roughly torn
- 60 g Feta, crumbled
- 1 tbsp Balsamic glaze, to drizzle at the end
Method
- 1. Warm the drained lentils briefly, then toss with a few spoonfuls of dressing.
- 2. Leave lentils to sit while the eggplant roasts.
- 3. Add tomatoes and rocket to the lentils.
- 4. Add most of the remaining dressing and toss gently.
- 5. Transfer the lentil mixture to a serving plate.
- 6. Pile roasted eggplant on top.
- 7. Drizzle with the last of the dressing.
- 8. Scatter over feta.
- 9. Finish with balsamic glaze and serve warm or at room temperature.
Notes & source
Best served warm or at room temperature. Keeps well for 2-3 days, but the eggplant will soften. Add a fresh squeeze of lemon before serving leftovers.
RecipeTin Eats