Roasted Eggplant Lentil Salad (Aubergine Salad)
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!
Foto: RecipeTin Eats
Bahan-bahan
- 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))
- 700 g / 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 g arlic 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
- 250 g / 8 oz cherry tomatoes (, halved (large quartered))
- 2 handfuls rocket / arugula lettuce (, torn into 5cm/2" pieces)
- 60 g / 2 oz feta (, crumbled (or more!))
Langkah-langkah
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Dressing - shake in a jar.
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Place Lentil ingredients in a saucepan, bring to simmer over medium heat. Place lid on then lower heat to medium low so it's simmering gently.
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Cook for 20 minutes (for al dente, my preference), or 25 minutes (for soft), stirring occasionally.
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Drain, then pick out all the flavouring bits (garlic etc). BRIEFLY rinse to get grit off - don't wash off all the flavour! Shake off excess water well.
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Preheat oven to 240°C / 450°F (220°C fan). Line a tray with parchment/baking paper.
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Cut eggplant into large cubes - 3 cm / 1.2". Place in large bowl, drizzle with oil, salt and pepper.
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Toss well, then immediately spread on tray and roast 20 minutes. Flip, then roast for a further 10 minutes - edges should be caramelised, soft inside, but they're not shrivelled up and dismal.
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Add tomato and rocket into lentils, drizzle over most of the Dressing then toss.
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Pour onto serving platter. Pile over eggplant.
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Drizzle eggplant with remaining Dressing, sprinkle with feta . Serve warm or at room temp! Great with a side of flatbread or this easy crusty bread.
Estimasi Nutrisi (per porsi)
Makronutrien
*AKG = Angka Kecukupan Gizi berdasarkan diet 2.000 kalori
💰 Estimasi Harga
📋 Rincian Harga Bahan (19% bahan terdeteksi)
| Bahan | Jumlah | Harga Satuan | Subtotal |
|---|---|---|---|
| dried green or brown lentils | 1 cup | - | - |
| vegetable or chicken broth | 1 cup | - | - |
| water | 0.5 cups | - | - |
| large garlic clove | 1 | - | - |
| Lemon peel | - | - | - |
| bay leaf | 1 | Rp 25.000/kg | Rp 2.500 |
| sprigs thyme | 2 | - | - |
| rib celery | 1 | - | - |
| / 1.4 lb eggplant / aubergine | 700 g | - | - |
| olive oil | 1 tbsp | - | - |
| EACH salt and pepper | 0.25 tsp | Rp 35.000/kg | Rp 44 |
| lemon juice | 2 tbsp | - | - |
| extra virgin olive oil | 4 tbsp | - | - |
| Dijon mustard | 1 tsp | - | - |
| arlic clove | 1 g | - | - |
| thyme leaves | 1 tsp | - | - |
| sugar | 1 tsp | - | - |
| EACH salt + black pepper | 0.5 tsp | - | - |
| / 8 oz cherry tomatoes | 250 g | Rp 12.000/kg | Rp 3.000 |
| handfuls rocket / arugula lettuce | 2 | Rp 16.000/kg | Rp 3.200 |
| / 2 oz feta | 60 g | - | - |
*Harga pasar perkiraan, bisa berbeda di daerah Anda
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