Eggplant Lentil Salad Recipes

ROASTED EGGPLANT LENTIL SALAD (AUBERGINE SALAD)

Steps:

• Dressing - shake in a jar.

EGGPLANT LENTIL SALAD

Steps:

• Preheat oven to 450 degrees F; prick eggplant all over and roast in a small baking dish until very tender (it will collapse), about 40 minutes (turn once or twice).
• Meanwhile, in a large saucepan, heat 2 tablespoons of the oil until it shimmers; add cumin seeds and crushed red pepper and toast, while stirring (to prevent burning), until fragrant, 1 minute; add garlic and cook 30 seconds.
• Stir in the lentils and water; season with salt and bring to a boil.
• Cover, reduce heat, and simmer and cook until lentils are just tender, but not mushy, about 40 minutes; transfer to a serving bowl.
• Scoop the flesh from the eggplant and chop it; allow chopped eggplant to drain through a fine sieve to remove excess liquid.
• Add eggplant to serving bowl, along with lemon juice, mint, parsley, remaining 1/4 cup oil; season with salt and pepper and gently toss and stir to combine.
• Serve warm or room temperature with warm na'an and plain yogurt.

EGGPLANT WITH LENTILS AND GOAT CHEESE

Steps:

• Heat oven to 475°. Remove pulp from eggplants; cut pulp from one eggplant into 1/4-inch cubes and discard the rest. Coat eggplant shells with cooking spray; sprinkle with 1/4 teaspoon salt. On a baking sheet lined with parchment paper, place eggplant shells open side down. In a bowl, coat eggplant cubes with cooking spray and toss with 1/4 teaspoon salt; place in one layer on a second baking sheet lined with parchment paper. Bake eggplant shells and cubes until tender, 10 minutes. Remove eggplant; reduce oven to 350°. In a medium nonstick skillet over medium heat, heat oil. Cook onion, celery and carrot until soft, 5 minutes. Add garlic; cook, 1 minute. Add lentils, eggplant cubes, broth, vinegar, pepper and remaining 1/4 teaspoon salt; reduce heat to simmer, stirring occasionally, 5 minutes. Stir in chopped mint. Flip shells on baking sheet and stuff with lentil-eggplant mixture; cover with aluminum foil and bake until warm; 10 minutes. Top with cheese and mint leaves.

LENTIL AND EGGPLANT MOUSSAKA

Steps:

• Bring a large pot of salted water to a boil. Blanch eggplant slices in the boiling water for 1 minute. Rinse slices under cold water, then drain on paper towels.
• Blanch tomatoes in the boiling water for 1 minute. Rinse in cold water, then remove skins. Cut tomatoes into quarters and remove and discard the cores. Chop tomatoes coarsely.
• Heat olive oil in a saucepan over medium heat. Add onions and garlic and sauté until translucent, about 5 minutes. Add lentils and tomato paste; sauté briefly. Add vegetable broth, cover, and bring to a boil. Reduce heat to low and simmer for 15 minutes.
• Add chopped tomatoes, zucchini, savory, cinnamon, and cumin. Cover, increase heat, and bring to a boil. Reduce heat to low and simmer for 10 more minutes.
• Preheat the oven to 425 degrees F (220 degrees C).
• Pour 1/2 of the lentil mixture into the bottom of a large oven-proof dish. Cover with 1/2 of the eggplant slices. Pour remaining lentil mixture over top and cover with remaining eggplant slices.
• Mash feta cheese with a fork; mix with yogurt and eggs. Season with salt and pepper. Spread over the eggplant layer.
• Bake in the center of the preheated oven until golden brown, about 25 minutes.

ROASTED EGGPLANT AND LENTILS

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.