Roasted Eggplant Lentil Salad
This Roasted Eggplant Lentil Salad is earthy and satisfying, and packed with punchy flavours that really make it pop.
Equipment
- 1 baking sheet Lined with parchment paper
- 1 mixing bowl To toss the salad
- 1 Whisk (or fork) To mix the dressing
- 1 Small measuring jug To measure and mix the dressing
- 1 Cutting board For chopping
- 1 Chef's knife For chopping
Ingredients
For the roasted eggplant
- 1 large eggplant diced into 1 cm cubes
- 1 teaspoon dried oregano
- 2 tablespoon olive oil
- 60 ml water
- 1 teaspoon salt
Other salad ingredients
- 225 grams cooked brown lentils If using canned, be sure to rinse them first
- ½ bunch Italian parsley roughly chopped
- 8 pitted green olives roughly chopped
- 1 tablespoon capers
For the dressing
- 2 tablespoon sherry vinegar
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon salt
- 2 tablespoon olive oil
Instructions
- Toss the diced eggplant with the dried oregano, olive oil, water, and 1 teaspoon of salt, then roast at 425 degrees F for 25-30 minutes or until the eggplant is tender and golden brown.
- While the eggplant cooks, chop the parsley and olives, and toss them into a large bowl with the lentils and capers.
- Make the dressing by whisking together the sherry vinegar, crushed red pepper flakes, salt, and olive oil.
- Once cooled, add the eggplant to the lentil mixture, toss with the dressing, and serve.
Nutrition
Calories: 235kcalCarbohydrates: 19gProtein: 6gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gSodium: 926mgPotassium: 487mgFiber: 8gSugar: 5gVitamin A: 122IUVitamin C: 4mgCalcium: 36mgIron: 3mg
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