Savory Eggplant and Lentil Salad

Savory Eggplant and Lentil Salad

November 16, 2016
Alice
Beans, Root Veggies, Starches, Veggies

Savory Eggplant and Lentil Salad

Savory Eggplant and Lentil Salad

Recipe By: Alice Morrow

Savory Eggplant and Lentil Salad

Ingredients

2 lb. size eggplant
¼ c. plus 2 T. good quality olive oil
1 T. cumin seeds
1 t. crushed red pepper flakes
1 c. dried lentils
2 ½ c. veggie broth or water
Kosher salt, black pepper
4 T. fresh lemon juice
¼ c. chopped fresh mint
¼ c. chopped fresh parsley

Instructions

Preheat oven 450. Prick eggplant all over, set in baking dish and roast for 40 minutes, turning once or twice, until tender. Remove from oven and let cool.
In a large saucepan, heat 2 T. of oil until shimmering.
Add cumin seeds and crushed red pepper, stir for about 1 minute.
Stir in lentils and liquid. Season with lightly with salt and pepper. Bring to boil, cover and simmer until lentils are tender but not mushy and liquid is absorbed.
Taste for seasoning.
Transfer to serving bowl.
Scoop flesh from eggplant and chop it. Drain really well to remove all excess liquid.
Add eggplant to lentils along with lemon juice, mint, parsley and ¼ c. olive oil.
Season to taste again.

Notes

*****Can serve with Naan or pita bread with good quality plain yogurt.

Eggplant Lentil Salad Savory

Alice