Roasted Eggplant and Lentil Salad recipe - ingredients, nutrition and when to eat it
A bright salad of roasted eggplant and lentils tossed with tomatoes and herbs. The eggplant’s soft texture pairs well with the tender, floury lentils, making…
A bright salad of roasted eggplant and lentils tossed with tomatoes and herbs. The eggplant’s soft texture pairs well with the tender, floury lentils, making it a nice choice for a light lunch or dinner.
Salads & light · 30 minutes to cook
Tips: Arrange the eggplant in a single layer when roasting to keep it from releasing too much moisture and help it brown evenly.
Tips: If using canned lentils, rinse and drain them well.
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Ingredients (1 serving)
- Eggplant — 1 pc
- Cooked lentils — 0.7 cup
- Tomato — 0.5 pc
- Olive oil — 1 Tbsp
- Lemon juice — 1 Tbsp
- Parsley — 1 Tbsp
- Salt — 0.2 tsp
- Ground black pepper — 0.1 tsp