AMAZING LOADED FRENCH ONION POTATOES4 russet potatoes, pierced with fork7 T. butter plus extra for…
Savory Eggplant and Lentil Salad
| Savory Eggplant and Lentil Salad | Print |
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.
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