Roasted 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
- 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.
- 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.
- Finely chop garlic, in a mixing bowl, squeeze lemon juice, 2 Tbsp Olive Oil (3 family size) and garlic, mix well. Set aside.
- Drain lentils, remove bay leaf, lemon and celery stalk.
- 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.
- Enjoy.