Roasted Eggplant Lentil Salad

eggplant & lentil salad
Prep Time
  • Prep | 10 minutes
  • Cook | 25 minutes
  • Ready in | 35 minutes
Utensils
  • Mixing Bowl
  • Baking Tray
  • Sauce Pan
Ingredients we send
  • Brown Lentils
  • Vegetable Stock Cube
  • Bay Leaf
  • Celery
  • Garlic
  • Eggplant
  • Cos Lettuce
  • Cherry Tomatoes
  • Lemon
Ingredients you’ll need
  • 2 Tbsp Olive Oil / 3 (family size)
  • Salt & Pepper
  • Water
NUTRITION PER 1 SERVING

Calories 1730kj, Fat 4.1g, Proteins 31.2g, Carbs 49g,

ALLERGY INFO

Gluten Free |

Method

  1. Preheat oven to 200 degrees, cut eggplant into small bite-size pieces, place onto a baking tray, drizzle with olive oil, salt and pepper. Place into the oven for 15 minutes.
  2. Place lentils in a sauce pan, with 2 cups of water (4 for family size), along with vegetable stock cube, cut celery stalk into 3 pieces, cut a small slice of lemon skin off the wedge, place into the sauce pan along with the bay leaf, cook on a medium heat for 20 – 25 minutes. When cooked, drain lentils & remove bay leaf, lemon and celery.
  3. Finely chop garlic, in a mixing bowl, squeeze lemon juice, 2 Tbsp Olive Oil (3 family size) and garlic, mix well. Set aside.
  4. Drain lentils, remove bay leaf, lemon and celery stalk.
  5. Assemble salad, roughly chop lettuce, divivd evenly into bowls, chop cherry tomatoes, and divide. Place eggplant, and lentils on top, then pour the dressing on top.
  6. Enjoy.

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