Although sometimes maligned, eggplant is highly nutritious and can be delicious. It is an underused vegetable in American cuisine. However, when in season, young fresh eggplant is easy to find in farmer’s markets and less likely to be bitter. This salad boosts the nutritional value of eggplant with lentils, tomatoes, garlic, arugula, feta and extra virgin olive oil.
For more health information about eggplants, click here.
Roasted Eggplant Salad
Makes 4 main or 8 side servings
Ingredients:
Dressing:
2 Tablespoons lemon juice
4 Tablespoons extra virgin olive oil
1 teaspoon Dijon mustard
1 garlic clove, minced
1 teaspoon thyme leaves fresh or 1/2 teaspoon dried
1 teaspoon raw honey
1/2 teaspoon each of Kosher salt and pepper
Lentils:
1 cup dried green or brown lentils
1 cup vegetable or chicken broth
1 1/2 cups water
1 large garlic clove, smashed and skin removed
1 bay leaf
2 sprigs thyme or 1/2 teaspoon dried thyme
2 medium eggplants, rinsed and dried with the stem cut off
3 Tablespoons extra virgin olive oil
1/4 teaspoon each Kosher salt and pepper
Salad:
8 ounces cherry tomatoes, halved or quartered if large
4 ounces arugula
6 ounces feta, blue cheese, or goat cheese
Instructions:
- Combine all dressing ingredients and shake together in a jar.
- Combine lentil ingredients in a saucepan and bring to a simmer over medium heat. Cover and lower the heat to medium or low and a gentle simmer. Cook for 20 minutes. Don’t let the lentils get soft.
- Drain and pick out the garlic, bay leaf and thyme. Rinse and shake off all the excess water.
- While the lentils are cooking, preheat the oven to 450 degrees F. Line a half sheet pan with parchment paper.
- Cut the unpeeled eggplant into one-inch cubes. Toss well in a large bowl with the olive oil, salt, and pepper. Immediately spread out on the pan without crowding and roast on the middle rack for 25 to 30 minutes, turning over after about 15 minutes. Edges should be caramelized.
- Add tomatoes and arugula into the lentils and pour over most of the dressing and toss. Put on a serving platter and then top with the eggplant. Drizzle the rest of the dressing and add the cheese.
Adapted from recipetineats.com
