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Roast eggplant & lentil salad
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Versatile and recommended salad, perfect as a light vegetarian dinner or paired with protein for a satisfying meal.
Ingredients:
  • 10 small (about 500g) Lebanese eggplants, ends trimmed, halved lengthways
  • Olive oil, to brush
  • Salt & freshly ground black pepper
  • 1 x 400g can brown lentils, rinsed, drained
  • 3 ripe tomatoes, coarsely chopped
  • 1 small red onion, halved, cut into thin wedges
  • 3/4 bunch fresh mint, leaves picked
  • 200g low-fat ricotta, crumbled
  • Wholemeal pita bread, to serve
  • 60ml (1/4 cup) balsamic vinegar
  • 18.20 gm olive oil
  • 1 garlic clove, crushed
Instructions:
  • Preheat the oven to 200C. Arrange eggplant cut-side up on a baking tray, brush with oil, and season with salt and pepper. Roast until golden brown and tender, about 20 minutes.
  • In a bowl, mix together lentils, tomato, onion, and fresh mint.
  • Prepare the balsamic dressing by combining vinegar, oil, and garlic in a jug. Taste, then season with salt and pepper to elevate the flavors.
  • Drizzle the lentil mixture with the balsamic dressing and toss gently until well combined. Serve the lentil salad on plates, topping it with eggplant, ricotta, and offer pita bread on the side.

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