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    You are in: Home / Recipes / Lentil, Roasted Eggplant & Walnut Salad Recipe
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    Lentil, Roasted Eggplant & Walnut Salad

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Nado2003's Note:

    You can use Trader Joe's pre-cooked lentils for this hearty summer salad. If you can't find them, substitute about 3 cups cooked lentils. You can change this recipe for the seasons by omitting the eggplant and adding other fresh ingredients.

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    Ingredients:

    Servings:

    Units: US | Metric

    Cider Vinaigrette

    Salad

    Directions:

    1. 1
      For the dressing: Place the vinegar, 1 tablespoon lemon juice, the mustard, syrup and olive oil in a jar. Season with salt and pepper. Cover the jar and shake vigorously until blended. Set aside. This can be done ahead.
    2. 2
      For the salad: Preheat the oven to 425°. Toss the eggplant and onions with 2 tablespoons olive oil; season with salt and pepper. Spread out in one layer on an oiled baking sheet. Place in the oven and roast for about 20-25 minutes, shaking the pan and flipping the eggplant after 15 minutes, until golden brown.
    3. 3
      Rinse the lentils in warm water and lightly separate any clumps. Place in a bowl with the eggplant and onions. Toss with the dressing, and stir in the walnuts and parsley. Season to taste, adding more lemon juice, if needed.

    Ratings & Reviews:

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    Nutritional Facts for Lentil, Roasted Eggplant & Walnut Salad

    Serving Size: 1 (242 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 440.9
     
    Calories from Fat 293
    66%
    Total Fat 32.6 g
    50%
    Saturated Fat 4.1 g
    20%
    Cholesterol 0.0 mg
    0%
    Sodium 16.2 mg
    0%
    Total Carbohydrate 29.1 g
    9%
    Dietary Fiber 11.8 g
    47%
    Sugars 5.5 g
    22%
    Protein 12.2 g
    24%

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