Recipe video above. Lentils and roasted eggplant (aubergine) is such a great combination - especially when you infuse the lentils with flavour by cooking them in a seasoned broth, and you try my method of roasting eggplant so they stay plump and juicy inside with great caramelisation on the outside! (For more roasted eggplant uses, visit this roasted eggplant recipe).Great to serve at a brunch as a main - it holds up well for hours. Serve warm, or at room temp. Serves 3 to 4 as main, 8 - 10 as a side.
Prep Time15 minutesmins
Cook Time1 dayd30 minutesmins
Course: Mains, Side Salad
Cuisine: Western
Keyword: eggplant salad, lentil salad
Servings: 4- 8
Calories: 512cal
Author: Nagi
Ingredients
TASTY LENTILS!
1cupdried green or brown lentils(or French/puy) (Note 1 for canned)
1cupvegetable or chicken broth(or water + 1 bouillon cube, crumbled)
Place Lentil ingredients in a saucepan, bring to simmer over medium heat. Place lid on then lower heat to medium low so it's simmering gently.
Cook for 20 minutes (for al dente, my preference), or 25 minutes (for soft), stirring occasionally.
Drain, then pick out all the flavouring bits (garlic etc). BRIEFLY rinse to get grit off - don't wash off all the flavour! Shake off excess water well.
ROASTED EGGPLANT:
Preheat oven to 240°C / 450°F (220°C fan). Line a tray with parchment/baking paper.
Cut eggplant into large cubes - 3 cm / 1.2". Place in large bowl, drizzle with oil, salt and pepper.
Toss well, then immediately spread on tray and roast 20 minutes. Flip, then roast for a further 10 minutes - edges should be caramelised, soft inside, but they're not shrivelled up and dismal.
ASSEMBLE:
Add tomato and rocket into lentils, drizzle over most of the Dressing then toss.
Pour onto serving platter. Pile over eggplant.
Drizzle eggplant with remaining Dressing, sprinkle with feta . Serve warm or at room temp! Great with a side of flatbread or this easy crusty bread.
Notes
1. Lentils - green or brown are best here as they hold their shape well when cooked. French lentils (Puy lentils) works great too, they are a little firmer.I don't recommend red or yellow lentils, they get too soft (they're ideal of lentil curries like Dal and this coconut on).CANNED LENTILS: Use 2 cans, drain and rinse, then microwave briefly until warmed through. Pour over some of the dressing (hot lentils soak up flavour better), stir then leave to marinate for 1 hr+ (even overnight is fine). Then proceed with recipe.2. Garlic - use side of knife, hit palm down on it to make the garlic burst open but (mostly) hold together. This release garlic flavour into the broth but still easy to pick out at the end.3. Other herbs - I'm particularly fond of thyme with eggplant. But parsley, chives or finely chopped green onions or work very well. Coriander/cilantro is excellent as well and will give it a Middle Eastern vibe.4. Storage - keeps well for 2 to 3 days! Eggplant does get sweaty (it's a juicy veg, it's inevitable!) but it's still a fabulously "meaty" satisfying salad. Be sure to bring to room temp or even warm it up a touch, and toss well. Might need a fresh squeeze of lemon.5. Nutrition per serving, assuming 4 servings.