Roasted Eggplant and Puy Lentil Salad with Babaganoush

Roasted Eggplant and Puy Lentil Salad with Babaganoush

Ready in 30 minutes • Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, December 3, 2017.
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Eggplant need a good drizzle of oil when roasting to ensure they don’t dry out while cooking.

Ingredients

Roasted Eggplant and Puy Lentil Salad

  • 1 eggplant
  • 1 teaspoon eggplant salad spice mix
  • 100g Puy lentils
  • 1 sweet Palermo capsicum, cut in half and seeds removed
  • 1 courgette
  • 1 pack pomegranate seeds
  • ½ bag rocket

Harissa

  • 2 teaspoons eggplant salad spice mix
  • 2 teaspoons hot water
  • 2 tablespoons olive oil

Dressing

  • Zest of ½ lemon
  • Juice of 1 lemon
  • ½ tablespoon mustard (e.g. Dijon, wholegrain)
  • 1 teaspoon vinegar (e.g. red wine, white wine, cider)
  • 1 tablespoon olive oil

To Serve

  • 1 pottle Babaganoush
  • 1 pack sliced almonds

Steps

  1. Preheat oven to 220°C. Bring a medium pot of salted water to the boil. Line an oven tray with baking paper. Slice eggplant into eighths lengthways and place on prepared tray with a drizzle of oil. Season and sprinkle over eggplant salad spice. Toss well and place in oven to roast, for about 25 minutes, turning half way through cooking.
  2. While eggplant cooks, prepare lentils. Cook lentils in pot of boiling water for about 20 minutes, until just tender but still slightly firm to the bite, drain and return to pot with a drizzle of oil and season.
  3. Slice sweet Palermo into 2cm wedges. When eggplant has 15 minutes remaining, remove from oven and add sweet Palermo to tray. Return to oven and continue to cook for a further 15 minutes, until eggplant is golden and sweet Palermo is tender.
  4. In a small bowl, combine eggplant salad spice and hot water and let stand for about 2 minutes, add olive oil, whisk and set aside. In a large bowl, combine all dressing ingredients. Peel courgette into long ribbons and add to bowl with dressing along with pomegranate seeds and rocket.
  5. Add lentils to bowl with salad, toss to combine and season.
  6. To serve, spoon Babaganoush onto plates and smooth out. Top with roasted eggplant and sweet Palermo. Top with lentil salad mixture, drizzle over harissa and sprinkle with almonds.

Nutritional Information

Energy 1963 kj
469 kcal
Protein 17.7g
Carbohydrate 35.1g
Fat 28.0g