Roasted Eggplant Lentil Salad Aubergine Salad Recipes

ROASTED EGGPLANT LENTIL SALAD (AUBERGINE SALAD)

Roasted Eggplant Lentil Salad (Aubergine Salad) image

Recipe video above. Lentils and roasted eggplant (aubergine) is such a great combination - especially when you infuse the lentils with flavour by cooking them in a seasoned broth, and you try my method of roasting eggplant so they stay plump and juicy inside with great caramelisation on the outside! (For more roasted eggplant uses, visit this roasted eggplant recipe).Great to serve at a brunch as a main - it holds up well for hours. Serve warm, or at room temp. Serves 3 to 4 as main, 8 - 10 as a side.

Provided by Nagi

Number Of Ingredients 21

Ingredients

1 cup dried green or brown lentils ((or French/puy) (Note 1 for canned))
1 cup vegetable or chicken broth ((or water + 1 bouillon cube, crumbled))
1 1/2 cups water
1 large garlic clove (, smashed, skin removed (Note 2))
Lemon peel ((about 1.5 x 5 cm / 3/4 x 2"))
1 bay leaf (, dry or fresh)
2 sprigs thyme (, or 1/2 tsp dried thyme)
1 rib celery (, broken into 3 or 4 pieces (or just a handful of celery leaves, can skip))
700g / 1.4 lb eggplant / aubergine ((2 medium))
2 1/2 tbsp olive oil
1/4 tsp EACH salt and pepper
2 tbsp lemon juice ((or cider vinegar, white or red wine vinegar))
4 tbsp extra virgin olive oil
1 tsp Dijon mustard
1 garlic clove (, minced using garlic press)
1 tsp thyme leaves (, fresh (or 1/2 ts dried - can omit, or other herbs, Note 3))
1 tsp sugar (, optional)
1/2 tsp EACH salt + black pepper
250g/ 8 oz cherry tomatoes (, halved (large quartered))
2 handfuls rocket / arugula lettuce (, torn into 5cm/2" pieces)
60g/ 2 oz feta (, crumbled (or more!))

Steps:

Dressing - shake in a jar.

Nutrition Facts : Calories 512 kcal, Carbohydrate 50 g, Protein 21 g, Fat 27 g, SaturatedFat 6 g, Cholesterol 13 mg, Sodium 645 mg, Fiber 23 g, Sugar 9 g, ServingSize 1 serving

ROASTED EGGPLANT AND LENTILS

Roasted Eggplant and Lentils image

This is one of my favorite lentil dishes. It is hearty and flavorful and makes an excellent vegetarian main dish. You could make it a vegan dish by using soy cheese instead of mozzarella. If you're using fresh herbs instead of dried, use half as much.

Provided by Mandala

Categories Lentil

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

2 medium eggplants, peeled and cubed
1 bell pepper, chopped
1 large onion, chopped
1 cup brown rice
1 cup lentils
5 cups vegetable broth (or water)
1 tablespoon dried oregano
2 tablespoons dried mint
1 teaspoon black pepper
1 teaspoon salt
2 tablespoons olive oil
1 1/2 cups shredded mozzarella cheese

Steps:

On an oiled cookie sheet, roast the eggplant, onion, and bell pepper at 425 for about 30 minutes (turning at least once).
Meanwhile, bring the vegetable broth (or water) to a boil. Add the seasonings, rice and lentils. Cover and simmer for about 30 minutes, until tender. It should still be a little soupy.
Stir vegetables, rice and lentils, and olive oil together with 1 cup of mozzarella.
Spread into 9x13 pan and top with remaining cheese.
Bake at 425 for 30 minutes.

Nutrition Facts : Calories 337.8, Fat 12.3, SaturatedFat 4.6, Cholesterol 22.1, Sodium 573.3, Carbohydrate 45.6, Fiber 11.1, Sugar 7, Protein 14.1

TURKISH EGGPLANT (AUBERGINE) SALAD

Turkish Eggplant (Aubergine) Salad image

Make and share this Turkish Eggplant (Aubergine) Salad recipe from Food.com.

Provided by Tonkcats

Categories Turkish

Time 3h

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 (1 1/2 lb) eggplants
1 tablespoon olive oil
1 tablespoon lemon juice
1 garlic clove, minced
1 cup plain yogurt
1 medium bell pepper, seeded, finely chopped
salt & pepper
romaine lettuce
2 tomatoes
2 tablespoons parsley, chopped

Steps:

With a fork, pierce skin of eggplant. Bake eggplant in a rimmed pan in a 400 degrees oven for 1 hour or until very soft; cool.
Split in half and scoop out pulp into a bowl. Mash pulp with a fork.
Mix in oil, lemon juice, garlic, green pepper and salt and pepper to taste. Cover and chill for 2 hours.
To serve: Arrange romaine lettuce leaves on platter. Mound eggplant in center. Garnish with tomato wedges and fresh parsley.

Nutrition Facts : Calories 85.2, Fat 3.9, SaturatedFat 1.2, Cholesterol 5.3, Sodium 24.6, Carbohydrate 11.4, Fiber 4.8, Sugar 6.2, Protein 3.2

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