Easy Roasted Eggplant and Lentil salad
This easy roasted Eggplant and lentil salad is chocked full of tastes, textures and goodness. Think spicy grilled eggplants that’s almost melt-on-your-tongue soft on the inside and grilled and slightly crispy at the edges. Add softly cooked green lentils, fresh tomatoes, spicy peppers and lots of fresh herbs and you’ve got a winter salad that will knock your socks off. Salads don’t have to be boring and this Aubergine salad is proof of that. It’s loaded with spiciness and soft and crunchy textures that makes every bite a savory mouthful of tastiness.
Ingredients
- 2 tbsp Olive Oil
- 1 Eggplant Cut into 1-inch chunks
- 1 15oz can Cooked Lentils Rinsed and drained
- 2 large Tomatoes Cut into chunks
- 1 Red Bell Pepper Diced
- 3 cloves Garlic Minced
- 1 Spring Onion Sliced
- 1 tbsp Smoked Paprika
- 1 tsp Thyme
- ½ tsp Ground Cumin
- ½ tsp Ground Coriander
- 1 tsp Sea salt or Kosher Salt
- 1 bunch Fresh Basil Chopped
Dressing
- 2 tbsp Tahini
- Juice from ½ Lemon
- 1 tbsp Olive Oil
- 1 tbsp Cold Water
- Pinch of salt
Instructions
The dressing:
- In a small mixing bowl mix together all the ingredients for the dressing and whisk with a fork or small whisk to combine the dressing. Set aside.
The salad:
- Heat a deep non-stick pan and add the eggplant chunks. Let the eggplants cook at medium high heat while stirring occasionally for 5 minutes.
- Once the eggplants are starting to soften a little, add the minced garlic, olive oil, diced peppers and lentils and gently mix everything together.
- Season with smoked paprika, thyme, ground cumin, ground coriander and salt and stir to combine. Let the spices and veggies cook for a few more minutes. Once the eggplants are soft and almost creamy to the bite, add the chopped tomatoes. Stir together before adding the fresh basil last minute.
- Serve the salad hot or cold with a sprinkle of fresh sliced spring onions on top and a drizzle of dressing. Enjoy.