International Cooking and Recipes July 16, 2020 Under One Ceiling 0 Lentil and Roasted Eggplant Salad 0 0000 0 0 more now viewing Lentil and Roasted Eggplant Salad July 16, 2020 Under One Ceiling now playing Transferring money from UAE abroad: what are my cheapest options July 16, 2020 Under One Ceiling WIN With Nespresso This Mother’s Day July 16, 2020 Under One Ceiling NBA Playoffs 2022: A Casual Fan's Guide to the Postseason July 16, 2020 Under One Ceiling Best New Climbing Gear of 2022 July 16, 2020 Under One Ceiling A Local Weekend Travel Guide to Austin, Texas July 16, 2020 Under One Ceiling First Drive: 2022 Range Rover Ups the Luxury SUV Experience July 16, 2020 Under One Ceiling Most Stylish Rain Jackets, Parkas, and Trench Coats for Men July 16, 2020 Under One Ceiling EU eyes Russian oil import ban as Moscow strikes western Ukraine July 16, 2020 Under One Ceiling World-class Clark Int’l Airport opens new 110,000 square-meter passenger terminal July 16, 2020 Under One Ceiling PCG: Bodies of 5 children who drowned in Taal Lake found July 16, 2020 Under One Ceiling Lentil and Roasted Eggplant Salad This is an eggplant salad that proves two things: 1) that lentils have an undeservedly bad reputation for being bland and boring (you’re just cooking them wrong!); and 2) that eggplant really is one of the best vegetables in the world to roast in the oven. Combine them together and you have a winner of a salad! Lentil and Roasted Eggplant Salad I feel like this eggplant salad is unleashing my Ottolenghi within. Except (dare I say it!) this calls for a heck of a lot less ingredients, they are all “normal” things and you won’t just make this once and be exhausted, you will make it over and over again. (Also, you’re getting this recipe for free – his cookbooks are rather expensive!!) So what makes this lentil salad so good? Lentils cooked in an aromatic broth to infuse with flavour Eggplant roasted so they’re plump and meltingly tender inside, caramelised on the outside It’s all tossed in a lemony garlicky dressing It’s meaty, it’s satisfying, it’s interesting It keeps well! Oh – and it’s just downright tasty. Of course! That’s why I went to the effort of photographing / filming / writing it up!! What you need to make the tasty lentils! Here’s what you need to make bland boring lentils ultra tasty – and I exaggerate not when I say you’ll be eating it straight out of the pot! (Well, colander ). Use green lentils, brown lentils or French/puy lentils for this recipe. Dried is best because they will absorb the flavoured broth as they cook, but I’ve popped directions in the recipe for using canned as well. The roasted eggplant Here’s all you need to make the roasted eggplant. I actually shared the recipe for roasted eggplant separately about 10 minutes ago (being that knowing how to roast eggplant so they’re plump and juicy inside and caramelised on the outside is a handy thing in life because nobody wants to serve up a tray of mushy eggplant or dry shrivelled up ones at that), thinking I’d link through to this recipe. But no, that’s inconvenient for YOU. So I’ve written how to roast the eggplant in this recipe too! And the salad stuff (plus dressing) And here’s the other “stuff” that goes into the eggplant salad and the garlic lemon dressing. As regular readers know, I always like my substantial salads to have some sort of little treat, whether it’s a sprinkling of nuts or pomegranate or parmesan. Today, it’s feta! How to make this lentil eggplant salad And here’s how to make this salad. It dawned on me as I was writing out the recipe that it looks like there’s a lot of steps and lots of ingredients. But it really isn’t a tricky or lengthy recipe. Actually, it flows quite nicely – while the eggplant and lentils are cooking, make the dressing and get the salad add ins ready, then it all comes together. The eggplant really is the star here…not that I want to talk down the lentils (because they likely will be some of the tastiest quick ‘n easy braised lentils you’ve ever had), but just LOOK at the eggplant! Plump, juicy and caramelised rather than a pile of mush or shrivelled up disaster! How to serve this Eggplant Salad This is a mighty salad that deserves to be served as a main. It should serve 4 normal adults, or 3 with very hearty appetites. A side of crusty bread would certainly fill it out (hot, with lashings of butter!). Or try it with flatbreads – tear bits off and stuff with this salad! But it’s also a sensational side, a good one to take somewhere when you’re relegated to bringing “just” a side salad (I’ve sulked about this before and it’s been the catalyst for previous Show Off Salads like this Apple Salad). Not only because it’s something different and it looks impressive when you pile it up high on a plate, but also because unlike most salads, it keeps very well even once dressed and it’s terrific either warm OR at room temp (I honestly can’t say which is better). Which also makes it really good for a work lunch. I’m not sure that your work colleagues will be overly jealous when you tell them you’re having eggplant salad. But that’s ok. That your lunch trumps theirs can be our little secret. – Nagi x Watch how to make it Print Roasted Eggplant Lentil Salad (Aubergine Salad) 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. Course Mains, Side Salad Cuisine Western Keyword eggplant salad, lentil salad Prep Time 15 minutes Cook Time 1 day 30 minutes Servings 4 – 8 Calories 512kcal Author Nagi Ingredients TASTY LENTILS! 1 cup dried green or brown lentils (or French/puy) (Note 1 for canned) 1 cup vegetable or chicken broth (or water + 1 bouillon cube, crumbled) 1 1/2 cups water 1 large garlic clove , smashed, skin removed (Note 2) Lemon peel (about 1.5 x 5 cm / 3/4 x 2″) 1 bay leaf , dry or fresh 2 sprigs thyme , or 1/2 tsp dried thyme 1 rib celery , broken into 3 or 4 pieces (or just a handful of celery leaves, can skip) Roasted Eggplant: 700g / 1.4 lb eggplant / aubergine (2 medium) 2 1/2 tbsp olive oil 1/4 tsp EACH salt and pepper Garlic Lemon Dressing: 2 tbsp lemon juice (or cider vinegar, white or red wine vinegar) 4 tbsp extra virgin olive oil 1 tsp Dijon mustard 1 garlic clove , minced using garlic press 1 tsp thyme leaves , fresh (or 1/2 ts dried – can omit, or other herbs, Note 3) 1 tsp sugar , optional 1/2 tsp EACH salt + black pepper Salad: 250g/ 8 oz cherry tomatoes , halved (large quartered) 2 handfuls rocket / arugula lettuce , torn into 5cm/2″ pieces 60g/ 2 oz feta , crumbled (or more!) Cups – Metric Instructions Dressing – shake in a jar. LENTILS: 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. Nutrition Calories: 512kcal | Carbohydrates: 50g | Protein: 21g | Fat: 27g | Saturated Fat: 6g | Cholesterol: 13mg | Sodium: 645mg | Potassium: 1071mg | Fiber: 23g | Sugar: 9g | Vitamin A: 559IU | Vitamin C: 20mg | Calcium: 139mg | Iron: 6mg More big, satisfying main course salads Greek Marinated Chickpea Salad Gado Gado (Indonesian salad with peanut sauce) Sexy Lentil Salad Wickedly Delish Sweet Potato Salad Middle Eastern Chickpea Salad Roast Pumpkin, Spinach and Feta Salad Wild Rice Salad Israeli Couscous Salad Cowboy Rice Salad Roasted Sweet Potato Salad with Honey Lemon Dressing Salads – main course Life of Dozer When he spent the day with the boarder and I met her at the dog park for handover – the pretty young one on top is Priscilla – Dozer’s the old face squeezing under her! He’s so pushy. The post Lentil and Roasted Eggplant Salad appeared first on RecipeTin Eats. Related No related posts. 0000 0 0 previous Oven Roasted Eggplant (aubergine) next Green Tahini
