eggplant salad

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.

Roasted Eggplant Lentil Salad (Aubergine Salad)

water

garlic (, smashed, skin removed (Note 2))

Lemon peel

bay leaf (, dry or fresh)

thyme (,

rib celery (,

/ 1.4 lb eggplant / aubergine ((2 medium))

olive oil

tsp EACH salt and pepper

tbsp extra virgin olive oil

Dijon mustard

garlic garlic

tsp sugar (, optional)

tsp EACH salt + black pepper

250 grams/ 8 oz cherry tomatoes (, halved (large quartered))

arugula lettuce

60 grams/ 2 oz feta (, crumbled (or more!))

Dressing - shake in a jar.

Place Lentil ingredients in a saucepan, bring to simmer over medium heat. Place lid on then lower heat to medium low so it&#039;s simmering gently.

Cook for 20 minutes (for al dente, my preference), or 25 minutes (for soft), stirring occasionally.

Drain, then pick out all the flavouring bits (garlic etc). BRIEFLY rinse to get grit off - don&#039;t wash off all the flavour! Shake off excess water well.

LENTILS:

Preheat oven to 240°C / 450°F (220°C fan). Line a tray with parchment/baking paper.

Cut eggplant into large cubes - 3 cm / 1.2&quot;. Place in large bowl, drizzle with oil, salt and pepper.

Toss well, then immediately spread on tray and roast 20 minutes. Flip, then roast for a further 10 minutes - edges should be caramelised, soft inside, but they&#039;re not shrivelled up and dismal.

ROASTED EGGPLANT:

Add tomato and rocket into lentils, drizzle over most of the Dressing then toss.

Pour onto serving platter. Pile over eggplant.

Drizzle eggplant with remaining Dressing, sprinkle with feta . Serve warm or at room temp! Great with a side of flatbread or this easy crusty bread.

ASSEMBLE:

This delicious eggplant salad recipe is easy, fresh, and incredibly flavourful.

Yummy Eggplant

eggplant

sesame seeds

garlic

spring onion(green parts) (chopped)

chilli flakes (add more if you can take the heat)

soy sauce

balsamic vinegar (or adjust to your liking)

Add water and eggplant in a pot over the medium heat. Boil the eggplant for about 8-15 minutes until soft. Drain and squeeze out the water.

In a salad bowel, add the minced garlic and spring onion and set aside.

In a small saucepan, add the olive oil and sesame seeds and cook over the medium heat until the sesame seeds turn slightly golden. Turn off the heat and add the chilli flakes then pull the mixture over the garlic and spring onion in the salad bowel.

Add soy sauce and balsamic vinegar, mix well then stir in the eggplant.

Roasted eggplant salad with a tangy olive oil and vinegar salad dressing and fresh tomato topping.

Turkish Roasted Eggplant Salad Recipe

eggplants

cherry tomatoes, diced

fresh parsley, chopped

pistachios

lemon juice

vinegar

salt

black pepper

sumac

garlic, mashed

Using a fork, prick the eggplants in a few places randomly.

Place them in a baking sheet and roast for about an hour.

Check if they are tender enough after 40 minutes. This duration might change depending on the size of eggplants.

In a small bowl, whisk all the ingredients for dressing. Pour it over the roasted and chopped eggplants.

Top with diced tomatoes, parsley and pistachios.

Optionally, drizzle extra olive oil over the salad when serving.

This has become my favorite eggplant recipe! We enjoyed it with chicken skewers. Thanks for the recipe!

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The most viewed eggplant salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine