Lentil and Roasted Eggplant Salad

Instructions

• Roasted Eggplant

  • 1

    Preheat the oven to 250°C.

  • 2

    Cut the eggplants into large cubes and add to a baking sheet.

  • 3

    Drizzle with oil and salt and mix to coat, then transfer to the oven.

  • 4

    Roast in the oven for 30-40 minutes, or until soft and slightly charred. Allow to cool.

• Apple Cider Vinaigrette

  • 1

    Combine olive oil, apple cider vinegar, mustard, thyme, salt and black pepper. Whisk well to emulsify

• To Finish

  • 1

    Finely dice onion and chop chestnut into large pieces.

  • 2

    In a large mixing bowl, combine the roasted eggplant, lentils, mint, coriander, parsley and lettuce.

  • 3

    Toss the apple cider vinaigrette through the salad and serve.