Roasted Eggplant Lentil Salad (Aubergine Salad)

Name: Roasted Eggplant Lentil Salad (Aubergine Salad)
Prep time: 15 min
Cook time: 24 h 30 min
Total time: 24 h 45 min
Cuisine: Mediterranean
Ingredients: 1 cup dried green or brown lentils ((or French/puy) (Note 1 for canned)); 1 cup vegetable or chicken broth ((or water + 1 bouillon cube, crumbled)); 1 1/2 cups water; 1 large garlic clove (, smashed, skin removed (Note 2)); Lemon peel ((about 1.5 x 5 cm / 3/4 x 2")); 1 bay leaf (, dry or fresh); 2 sprigs thyme (, or 1/2 tsp dried thyme); 1 rib celery (, broken into 3 or 4 pieces (or just a handful of celery leaves, can skip)); 700g / 1.4 lb eggplant / aubergine ((2 medium)); 2 1/2 tbsp olive oil; 1/4 tsp EACH salt and pepper; 2 tbsp lemon juice ((or cider vinegar, white or red wine vinegar)); 4 tbsp extra virgin olive oil; 1 tsp Dijon mustard; 1 garlic clove (, minced using garlic press); 1 tsp thyme leaves (, fresh (or 1/2 ts dried - can omit, or other herbs, Note 3)); 1 tsp sugar (, optional); 1/2 tsp EACH salt + black pepper; 250g/ 8 oz cherry tomatoes (, halved (large quartered)); 2 handfuls rocket / arugula lettuce (, torn into 5cm/2" pieces); 60g/ 2 oz feta (, crumbled (or more!))

Instructions

Prep:15minCook:24h 30min

Recipe video above. Lentils and roasted eggplant (aubergine) is such a great combination - especially when you infuse the lentils with flavour by cooking them in a seasoned broth, and you try my method of roasting eggplant so they stay plump and juicy inside with great caramelisation on the outside! (For more roasted eggplant uses, visit this roasted eggplant recipe).Great to serve at a brunch as a main - it holds up well for hours. Serve warm, or at room temp. Serves 3 to 4 as main, 8 - 10 as a side.

Updated at: Thu, 21 Nov 2024 12:26:20 GMT