Roast Eggplant & Lentil Salad Recipe

Serves: 4

Time to prep: 10 minutes

Time to cook: 20 minutes

Ingredients

• 10 small (about 500g) Lebanese eggplants, ends trimmed, halved lengthways
• Olive oil, to brush
• Salt & freshly ground black pepper
• 1 x 400g can brown lentils, rinsed, drained
• 3 ripe tomatoes, coarsely chopped
• 1 small red onion, halved, cut into thin wedges
• 3/4 bunch fresh mint, leaves picked
• 200g low-fat ricotta, crumbled
• Wholemeal pita bread, to serve

Balsamic dressing

• 60ml (1/4 cup) balsamic vinegar
• 1 tablespoon olive oil
• 1 garlic clove, crushed
• Salt & freshly ground black pepper

Method

• Preheat oven to 200°C. Place eggplant, cut-side up, on a baking tray. Brush with oil, and season with salt and pepper. Roast in oven for 20 minutes or until golden brown and tender.
• Meanwhile, combine lentils, tomato, onion and mint in a bowl.
• To make the balsamic dressing, whisk together the vinegar, oil and garlic in a jug. Taste and season with salt and pepper.
• Drizzle the lentil mixture with the balsamic dressing and gently toss until just combined. Divide the lentil salad among serving plates and top with the eggplant. Sprinkle with ricotta and serve with pita bread, if desired.

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