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eggplant and lentil salad

threeovens avatar
Recipe by
Lucy Selvaggio-Diaz
@threeovens
Brentwood, NY

Although this meal is vegetarian, you will never miss the meat. Lentils are nice and meaty.

►
yield 6 serving(s)
prep time 15 Min
cook time 45 Min
method Roast

Ingredients For eggplant and lentil salad

  • 1 lg
    eggplant, about 2 pounds
  • 1/4 c
    peanut oil
  • 2 Tbsp
    peanut oil
  • 2 tsp
    cumin seeds
  • 1/2 tsp
    crushed red pepper flakes
  • 4 clove
    garlic
  • 1 c
    green lentils
  • 2 1/2 c
    water
  • salt
  • 3 Tbsp
    fresh lemon juice
  • 1/4 c
    fresh mint leaves
  • 1/4 cup c
    fresh parsley leaves
  • fresh ground black pepper
  • pide bread, for serving
  • plain yogurt, for serving

How To Make eggplant and lentil salad

  • 1
    Preheat oven to 450 degrees F; prick eggplant all over and roast in a small baking dish until very tender (it will collapse), about 40 minutes (turn once or twice).
  • 2
    Meanwhile, in a large saucepan, heat 2 tablespoons of the oil until it shimmers; add cumin seeds and crushed red pepper and toast, while stirring (to prevent burning), until fragrant, 1 minute; add garlic and cook 30 seconds.
  • 3
    Stir in the lentils and water; season with salt and bring to a boil. Cover, reduce heat, and simmer and cook until lentils are just tender, but not mushy, about 40 minutes; transfer to a serving bowl.
  • 4
    Scoop the flesh from the eggplant and chop it; allow chopped eggplant to drain through a fine sieve to remove excess liquid.
  • 5
    Add eggplant to serving bowl, along with lemon juice, mint, parsley, remaining 1/4 cup oil; season with salt and pepper and gently toss and stir to combine. Serve warm or room temperature with warm pide and plain yogurt.
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