Roast eggplant & lentil salad

Cooking Vegetarian Roast eggplant & lentil salad

This highly-recommended salad can be a full light vegetarian dinner, or pair it with your favourite protein to make a heartier meal.

Lables: Vegetarian Egg free Fish free Peanut free Shellfish free Tree nut free
  1. Preheat oven to 200C. Place eggplant, cut-side up, on a baking tray. Brush with oil, and season with salt and pepper. Roast in oven for 20 minutes or until golden brown and tender.
  2. Meanwhile, combine lentils, tomato, onion and mint in a bowl.
  3. To make the balsamic dressing, whisk together the vinegar, oil and garlic in a jug. Taste and season with salt and pepper.
  4. Drizzle the lentil mixture with the balsamic dressing and gently toss until just combined. Divide the lentil salad among serving plates and top with the eggplant. Sprinkle with ricotta and serve with pita bread, if desired.

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10 small 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 balsamic vinegar
1 tbsp olive oil
1 garlic clove, crushed
Salt & freshly ground black pepper

Adv

Autors
Preparation time
10
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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