Eggplant Lentil Salad
- Ready In:
- 1hr
- Ingredients:
- 15
- 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
- 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).
- 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.
- Stir in the lentils and water; season with salt and bring to a boil.
- Cover, reduce heat, and simmer and cook until lentils are just tender, but not mushy, about 40 minutes; transfer to a serving bowl.
- Scoop the flesh from the eggplant and chop it; allow chopped eggplant to drain through a fine sieve to remove excess liquid.
- 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.
- Serve warm or room temperature with warm na'an and plain yogurt.
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RECIPE SUBMITTED BY
LucyS-D
Brentwood, 72
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