I’m sure you’ve noticed that I’m not posting as frequently as I used to, so I thought I might explain why.
It’s quite simple really – not enough time 😦
Six months ago I took on new employment (unrelated to food, unfortunately) which has kept me extremely busy and left very little time to do the things I really enjoy – cooking and sharing my recipes and stories with you. However, I am hoping to get some time back soon, so in the meantime I will do my best to share at least one post with you each week and I hope you enjoy this latest one on my Lentils and Roasted Eggplant Salad!
I made this Lentils and Roasted Eggplant Salad recently for our Sunday family dinner and even I was surprised at how delicious it turned out!
The creamy sweetness of the roasted eggplants combined with the earthiness of the lentils is delicious and, of course, good for you.
If you choose to finish off the salad with baby bocconcini and serve it with slices of toasted ciabatta bread, you’ll not only have a delicious meal, but also a very satisfying one 🙂
If you are looking for a food to boost your protein intake, then lentils are a great option. It is interesting to note that when combined with a whole grain, lentils provide the same quality protein as meat.
Lentils are high in fibre and complex carbohydrates, but low in fat and calories, which is great news for anyone watching their weight. The fact that lentils are naturally gluten-free, makes them a delicious staple for a gluten-free diet.
What you need
- 6 Lebanese eggplants
- 1 punnet cherry tomatoes – halved
- 1 small red onion – finely sliced
- 1 cup cooked brown lentils (*I prefer to cook them myself, but the tinned variety works)
- handful of mint leaves – torn
- ½ cup baby bocconcini cheese (optional)
For the dressing
- ¼ cup good quality balsamic vinegar
- 3 tablespoons extra virgin olive oil
- sea salt and freshly ground black pepper to taste
- 1 garlic clove – crushed
What to do
Heat oven to 200°C
Cut eggplants in half lengthways and brush with olive oil.
Place on a baking tray in the oven for 20 minutes or until golden.
Chop the eggplant into bite size pieces and put aside.
To make the dressing, combine all the ingredients in a jar and shake to combine.
Place the lentils, tomatoes and onion in a bowl and mix to combine. Drizzle the dressing over the top and gently mix through.
Pile the lentil mixture in the middle of a serving platter and arrange the eggplants around the outside.
Scatter the bocconcini over the top, followed by the torn basil. Drizzle will a little extra olive oil and serve.
*To prepare dried lentils, rinse the lentils under cold water and place in a medium saucepan. Add enough cold water to cover the lentils by 3 or 4cm and bring to the boil. Then simmer gently for 10 – 12 minutes or until lentils become tender. Drain and put aside to use.