Eggplant and Lentil Salad
4 servings
60 minutes
Eggplant and lentil salad is a harmonious combination of the tenderness of roasted eggplants, the freshness of spinach, and the spiciness of garlic yogurt sauce. This recipe has Dutch roots where simple yet nutritious dishes are traditionally valued. Lentils add richness to the salad while pine nuts contribute a light sweetness and crunch. Cherry tomatoes bring juiciness and parsley refreshes the flavor. The salad is perfect as a light dinner or nutritious snack. It can be served as a standalone dish or accompanied by a piece of fresh bread. The uniqueness of the salad lies in its balance of textures and flavors: soft eggplants, firm lentils, crunchy nuts, and creamy sauce create a harmony that will please lovers of hearty yet healthy dishes.
1
Pour lentils with cold water and bring to a boil. Reduce heat and cook for thirty to forty minutes until done. Add salt, drain in a colander, and cool.
- Brown lentils: 0.5 glass
- Salt: to taste
2
Preheat the oven with the grill to 200 degrees. Slice the eggplants into 5 mm thick pieces. Lightly brush with oil and arrange on a baking sheet lined with parchment. Place tomatoes nearby. Put the baking sheet under the grill and cook for five minutes - the tomatoes should soften slightly. Transfer the tomatoes to a plate and leave the eggplants in the oven for another four to five minutes.
- Eggplants: 4 g
- Red cherry tomatoes: 250 g
- Olive oil: to taste
3
Roast the pine nuts in a dry pan until golden brown for two minutes. Transfer to a plate.
- Pine nuts: 0.5 glass
4
Peel the garlic and crush it in a mortar with a pinch of salt. In a small bowl, mix yogurt, garlic, paprika, and lemon juice; season with salt and pepper.
- Garlic: 1 clove
- Natural yoghurt: 150 g
- Sweet paprika: 0.3 teaspoon
- Lemon juice: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
5
Finely chop the parsley. In a salad bowl, mix lentils, nuts, parsley, and spinach, dress with 3 tablespoons of oil, season with salt and pepper. Add eggplant and tomatoes and gently mix.
- Brown lentils: 0.5 glass
- Pine nuts: 0.5 glass
- Parsley: 1 bunch
- Mini spinach: 70 g
- Olive oil: to taste
- Salt: to taste
- Ground black pepper: to taste
- Eggplants: 4 g
- Red cherry tomatoes: 250 g