I recommend using the tiny green french lentils to make this vegetarian lentil salad. Roasting the eggplant gives it a deep smoky flavor. You can accomplish this by charring the eggplants on your gas stovetop over an open flame. Check out my method for slow roasting tomatoes here. This is best served as a main course at room temperature over a bed of fresh greens.
Lentils with Roasted Eggplant and Tomatoes
Published on May 26, 2020 | By surleplat |
- Prep Time
- Cook Time
- 3 medium eggplants
- 20 oz of cherry tomatoes
- 2 cups of dried lentils from Le Puy
- 3-4 TBSP olive oil
- Juice of 1/2 lemon
- 2 shallots, minced
- 3 garlic cloves, minced
- 4 TBSP fresh oregano, chopped
- 1 tbsp fresh basil, chopped
- 1/2 cup feta cheese, crumbled
- salt and black pepper to taste
- Heat 2 TBSP of olive oil in a pot. Gently sauté shallots and garlic. Add lentils and water to cover. Bring to a boil. Reduce heat and simmer until done for about 15-20 minutes. Drain and reserve.
- Char the eggplants over an open flame on the stove until burned and collapsing. If you do not have a gas stove, you can place the eggplants on a sheet pan in a 450 degree oven and cook until tender and collapsing. This may take about 45 minutes to an hour in the oven. Remove the charred skin and roughly chop the eggplant. Place in a colander to drain.
- Place the cherry tomatoes on a sheet pan and allow them to roast for about 10-15 minutes. Remove and set aside.
- Combine all ingredients in a large bowl. Cooked lentils, eggplant and tomatoes. Toss with remaining olive oil and lemon juice. Add salt and pepper to taste. Add chopped herbs. Mix well.
- Sprinkle with crumbled feta. Toss some fresh mixed greens with a little lemon and olive oil or your favorite salad dressing. Serve lentils on top of the greens. Can be served as a main course or as a side.
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