Eggplant Tricolore Salad with Focaccia & Creamy Herb Dip

Eggplant Tricolore Salad with Focaccia & Creamy Herb Dip

Ready in 35 minutes • Serves 3
This dish most recently appeared in My Plant Based Bag (4 nights for 2) on Sunday, January 26, 2020.
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Ingredients

Salad

  • 1 eggplant, quartered lengthways into wedges
  • 1 courgette, thinly sliced into rounds
  • 1 capsicum, diced 1cm
  • 1 pack Tuscan antipasti, roughly chopped
  • 2 Tbsp Tuscan Antipasti oil (reserved from pack)
  • 1 pack sliced almonds
  • 1/2 punnet mixed tomatoes, diced
  • 1/2 pack baby spinach
  • 1 can lentils, drained & rinsed
  • Juice of 1/2 lemon

To Serve

  • 1 focaccia
  • 1/2 pack kumara & lentil dip
  • Pinch of garlic chilli blend

Steps

  1. Preheat oven to 220°C. Prep veggies.
  2. Cook veggies. Toss eggplant, courgette and capsicum on a lined oven tray with 2 Tbsp of reserved antipasti oil and 1/2 tsp salt. Roast for 15 minutes, remove from oven and sprinkle over almonds. Cook for a further 10-12 minutes, until golden and tender.
  3. Warm focaccia. When vegetables have around 8 minutes cook time remaining, place focaccia in the oven and bake for 8 minutes, or until hot through. Cut into wedges.
  4. Finish salad. Toss roasted veggies in a bowl with chopped antipasti (you can now discard the remaining oil), tomatoes, spinach, lentils, lemon juice and a drizzle of olive oil. Season to taste.
  5. Serve salad with kumara and lentil dip and focaccia on the side. Sprinkle with garlic chilli blend.

Nutritional Information

Energy 2239 kj
535 kcal
Protein 15.0g
Carbohydrate 52.8g
Fat 26.7g