Lentil and Roasted Eggplant Salad
By Jonathan Louis Ng
A vibrant salad featuring lentils, roasted eggplant, and fresh herbs.
6
beginner
20m
1h
The softness of the eggplant contrasts with the earthiness of the lentils, the sharpness of the onion, and the subtle sweetness of the dried cranberries. Lettuce and herbs add freshness and a tangy apple cider vinaigrette makes the salad sing.
Ingredients
- 500 grams eggplant
- 3 tablespoons oil
- 0.5 tablespoons + 1 teaspoon salt, divided
- 0.5 cups olive oil
- 0.25 cups apple cider vinegar
- 1 tablespoon mustard
- 0.25 teaspoons thyme
- 0.5 teaspoons black pepper
- 1 onion
- 0.5 cups dried cranberry
- 480 grams lentils
- 1 bunch mint
- 1 bunch coriander
- 1 bunch parsley
- 3 heads lettuce
Nutrition
624
24 g
28 g
78 g
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.
- 500 grams eggplant
- 3 tablespoons oil
- 0.5 tablespoons salt
Apple Cider Vinaigrette
- 1
Combine olive oil, apple cider vinegar, mustard, thyme, salt and black pepper. Whisk well to emulsify
- 0.5 cups olive oil
- 0.25 cups apple cider vinegar
- 1 tablespoon mustard
- 0.25 teaspoons thyme
- 1 teaspoon salt
- 0.5 teaspoons black pepper
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.
- 1 onion
- 0.5 cups dried cranberry
- Roasted Eggplant
- 480 grams lentils
- 1 bunch mint
- 1 bunch coriander
- 1 bunch parsley
- 3 heads lettuce
- Apple Cider Vinaigrette