Description

With roasted eggplant and lentils, this Lentil and Roasted Eggplant Salad is brimming with flavor, texture, and healthiness.
Grilled eggplant has a soft, almost melt-in-your-mouth interior and a grilled, slightly crispy exterior.
With softly cooked green lentils, fresh tomatoes, fiery peppers, and plenty of fresh herbs, you can make a salad that will knock your socks off. Combine them together and you’ve got yourself a killer salad!

Ingredients

Units Scale

2 medium – Eggplant (Diced)
1 cup – Green lentil (soaked)
1 cup – Broccoli florets
100 gm – Spinach leaves
7 pieces – Cherry tomatoes (cut in halves)
1/2 cup – Green bell pepper (chopped)
1/2 cup – Coriander leaves ( chopped)
2 stick – Celery sticks
3 tbsp – Lemon juice
1 tsp – Black pepper powder
Salt to taste
1 – Bay leaf
1 Glass – Vegetable broth
2 tbsp – Dijon mustard
1 tbsp – Dried Rosemary
1/2 cup – Vegan Feta cheese
Water as required
3 tbsp -Olive oil

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Instructions

Wash the green lentils and let them soak for half an hour (optional). Then drain out the water.
Now heat a pan and add the washed lentils and add 3 cups of water and then add 1 cup of vegetable broth.
Now add celery sticks and bay leaf.
Add dried rosemary.
Mix everything nicely.
Cover and cook for 20 minutes on medium flame till the lentils are cooked.
Now for salad dressing: Take a jar and add lemon juice. Now add olive oil, dijon mustard sauce, and salt to taste.
Add black pepper powder.
Cove the lid.
Shake the jar nicely.
Salad dressing is ready.
In a baking tray add the diced eggplant.
Sprinkle black pepper powder, salt to taste, and olive oil.
Now bake at 400 degrees F for 20 minutes till crisp and golden.
Now open the lid and Let’s check after 25 minutes lentils are done.
Now with a spoon check lentil is a little mushy or not. If it is done then drain out the water.
Now take out the celery and bay leaf.
Check the roasted eggplants after 20 to 25 minutes.
Heat oil in a pan on medium flame.
Now add broccoli and saute for 3 minutes. Add bell peppers.
Saute for 1 minute on medium flame.
Add spinach leaves and saute for 2 minutes.
Add cherry tomatoes and saute for 2 minutes on medium flame.
Now assembling: Add the cooked lentils to a plate.
Add the cooked vegetables.
Mix it nicely.
Add parsley or chopped coriander leaves and mix properly.
Now add roasted eggplants to the salad.
Now drizzle salad dressing on the salad.
Now add vegan feta cheese crumbles.
Delicious Roasted eggplant lentil salad is ready to eat.

Notes

As they hold their shape well when cooked, green or brown lentils work well here. I’ve also tried French lentils (Puy lentils) and they worked great too.
It is not recommended to use red or yellow lentils as they become too soft (they are best used for curries like Dal.
If using CANNED LENTILS, drain and rinse them, then heat them briefly in the microwave. Put some dressing over the lentils (hot lentils soak up flavor better), stir, and let it marinate for a couple of hours. Prepare the recipe as directed.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Main Course, side salad
Method: Stove-Top
Cuisine: American, Italian

Nutrition

Serving Size: 4 people
Calories: 519 Kcal
Sugar: 9g
Sodium: 612mg
Saturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 22g
Cholesterol: 12mg