Lentil, Roasted Eggplant & Walnut Salad
- Ready In:
- 45mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
-
Cider Vinaigrette
- 29.58 ml cider vinegar
- 14.79 ml lemon juice (to taste)
- 4.92 ml Dijon mustard
- 4.92 ml maple syrup
- 118.29 ml olive oil
- kosher salt & fresh ground pepper, to taste
-
Salad
- 1 globe eggplant, diced
- 1 red onion, cut into large dice
- 29.58 ml olive oil
- kosher salt & fresh ground pepper, to taste
- 709.77 ml lentils (cooked or 1 box pre-packaged Trader Joe's cooked lentils)
- 177.44 ml walnuts, toasted coarsely chopped
- 59.14 ml parsley, torn
directions
- 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.
- 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.
- 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.
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RECIPE SUBMITTED BY
Nado2003
United States