Middle Eastern Lentil Salad with Roasted Eggplant | Hearty Lunch
(0)
40 min
Under an hour
Sezamo
O salată orientală generoasă și plină de savoare, perfectă pentru un prânz de toamnă hrănitor. Lintea bogată în proteine se îmbină armonios cu vinetele rumenite la cuptor, ceapa roșie crocantă, dressingul catifelat de tahini și accentele proaspete de rodie.
Preparation method
Vegetable prep and roasting
Preheat the oven to 200°C. Wash the eggplant, cut it into approximately 2 cm cubes, and place it on a baking sheet lined with baking paper. Drizzle with half of the extra virgin olive oil, and season with ground cumin and sea salt. Bake for 25 minutes until the cubes are golden brown and tender.
If using dried lentils, boil them in lightly salted water for 20-25 minutes until tender yet holding their shape, then drain well and let cool slightly. If using ready-cooked canned lentils, rinse and drain them.
Dressing preparation and assembly
In a small bowl, whisk together the tahini sesame paste with freshly squeezed lemon juice, the remaining extra virgin olive oil, and 2-3 tablespoons of lukewarm water until you get a smooth, creamy emulsion. Season with salt to taste.
Chef's tip
For extra flavor, you can add a few fresh mint leaves or chili flakes if you prefer a spicy kick.
The salad keeps wonderfully in the refrigerator for up to 2 days in an airtight container, making it ideal for meal prep.
50 min
Quick
