eggplant and lentil salad

Name: Eggplant and Lentil Salad
Prep time: 15 min
Cook time: 45 min
Yield: 6
Cuisine: Middle Eastern
Ingredients: 1 large eggplant, about 2 pounds; 1/4 cup(s) peanut oil; 2 tablespoon(s) peanut oil; 2 teaspoon(s) cumin seeds; 1/2 teaspoon(s) crushed red pepper flakes; 4 clove(s) garlic; 1 cup(s) green lentils; 2 1/2 cup(s) water; - salt; 3 tablespoon(s) fresh lemon juice; 1/4 cup(s) fresh mint leaves; 1/4 cup cup(s) fresh parsley leaves; - fresh ground black pepper; - pide bread, for serving; - plain yogurt, for serving

6 Pinches

Lucy Selvaggio-Diaz

Brentwood, NY

Updated on Oct 10, 2014

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

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prep time 15 Min

cook time 45 Min

method Roast

yield 6 serving(s)

Ingredients

1 large eggplant, about 2 pounds
1/4 cup peanut oil
2 tablespoons peanut oil
2 teaspoons cumin seeds
1/2 teaspoon crushed red pepper flakes
4 cloves garlic
1 cup green lentils
2 1/2 cups water
- salt
3 tablespoons fresh lemon juice
1/4 cup fresh mint leaves
1/4 cup cup fresh parsley leaves
- fresh ground black pepper
- pide bread, for serving
- plain yogurt, for serving

How To Make eggplant and lentil salad

Step 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).

Step 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.
Step 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.
Step 4

Scoop the flesh from the eggplant and chop it; allow chopped eggplant to drain through a fine sieve to remove excess liquid.
Step 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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