Eggplant-Lentil Salad

Name: Eggplant-Lentil Salad
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 6 servings Freshly ground black pepper; 1 teaspoons crushed red pepper; 2 teaspoons cumin seeds; 198 grams cup French green lentils (about; 907 grams large eggplant (about; 59 milliliters chopped flat-leaf parsley; 4 garlic cloves, minced; 6 servings Kosher salt; 3 Tbsps fresh lemon juice; 59 milliliters chopped mint; 6 servings Warm naan and plain yogurt, for serving; 59 milliliters peanut oil; 591 milliliters water

Eggplant-Lentil Salad is a vegan main course. This recipe serves 6. One portion of this dish contains around 13g of protein, 12g of fat, and a total of 338 calories. If you have pepper, pepper, warm naan and yogurt, and a few other ingredients on hand, you can make it. To use up the mint you could follow this main course with the Mint Brownies as a dessert.

Instructions

Preheat the oven to 45

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Oven

Prick the eggplant all over, set it in a small baking dish and roast for about 40 minutes, turning once or twice, until very tender.

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Eggplant

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Baking Pan

Let cool.

Meanwhile, in a large saucepan, heat 2 tablespoons of the oil until shimmering.

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Cooking Oil

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Sauce Pan

Add the cumin seeds and crushed red pepper and stir over high heat just until fragrant, about 1 minute.

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Red Pepper Flakes

Cumin Seeds

Add the garlic and cook until lightly browned, about 30 seconds. Stir in the lentils and water. Season lightly with salt and bring to a boil. Cover and simmer over low heat until the lentils are tender but not mushy and the liquid is absorbed, about 40 minutes.

Ingredients you will need

Lentils