Eggplant Lentil Salad

This is a main dish salad with a Middle Eastern flair.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 1  large eggplant (about 2 lbs)
• 1⁄4 cup  peanut oil
• 2  tablespoons  peanut oil
• 2  teaspoons cumin seeds
• 1⁄2 teaspoon crushed red pepper flakes
• 4  garlic cloves, minced
• 1  cup green lentil (about 7 oz)
• 2 1⁄2 cups water
•  kosher salt
• 3  tablespoons fresh lemon juice
• 1⁄4 cup fresh mint leaves, chopped
• 1⁄4 cup flat leaf parsley, chopped
•  fresh ground black pepper
•  na'an  bread, for serving
•  plain yogurt, for serving

Directions

1. Preheat oven to 450 degrees F; prick eggplant all over and roast in a small baking dish until very tender (it will collapse), about 40 minutes (turn once or twice).
2. Meanwhile, in a large saucepan, heat 2 tablespoons of the oil until it shimmers; add cumin seeds and crushed red pepper and toast, while stirring (to prevent burning), until fragrant, 1 minute; add garlic and cook 30 seconds.
3. Stir in the lentils and water; season with salt and bring to a boil.
4. Cover, reduce heat, and simmer and cook until lentils are just tender, but not mushy, about 40 minutes; transfer to a serving bowl.
5. Scoop the flesh from the eggplant and chop it; allow chopped eggplant to drain through a fine sieve to remove excess liquid.
6. Add eggplant to serving bowl, along with lemon juice, mint, parsley, remaining 1/4 cup oil; season with salt and pepper and gently toss and stir to combine.
7. Serve warm or room temperature with warm na'an and plain yogurt.