Search
Rate this post
(11)
Roasted Eggplant With Lentil Salad
Recipe Intro From shanyaraleonie

This recipe is featured in our Weekly Meal Planner Email Newsletter. Sign up for it here to have 6 great dinner recipes (along with a full shopping list) delivered to your inbox every Sunday!

*his and hers* ? Roasted aubergine boats filled with turkish style lentil salad, fresh parsley and tahini cream. /Roasted baby potatoes on the side ? -@shanyaraleonie

Recipe

Prep time 10mins
Cook time 25mins
Yield: Serves or Makes 4
Buy ingredients
Add ingredients directly to your favorite online grocery cart (where available).

ingredients

  • 2 large eggplants, halved lengthwise
  • 1 tablespoon olive oil
  • 2 cups brown lentils, cooked
  • 1 red pepper, diced
  • 1 onion, diced
  • 1 tablespoon sugar
  • Big bunch of parsley, chopped
  • 1/2 lemon, juiced
  • Red wine vinegar, to taste
  • Olive oil, to taste
  • Tahini, to taste

Method

  • Step 1

    Preheat the oven to 425˚ F. Drizzle each half of the eggplant with ½ tbsp olive oil and place cut side down on a parchment lined baking sheet.

  • Step 2

    Roast for about 25 minutes, or until tender.  

  • Step 3

    Combine all of the ingredients for the salad, then add on top of roasted eggplants. Drizzle with tahini and enjoy!

 

 


Sign up for our newsletter!
We'll deliver cooking,
baking & drink making recipes
directly to your inbox.