Roasted Eggplant and Lentil Salad with Tahini Dressing
Prep Time: 45 min
Cook Time: 35 min
Total Time: 1 hr 20 min
Servings: 6
RECIPE INGREDIENTS
- Roasted Eggplant and Lentil Salad:
- 1 lb eggplant (1 large or 2 small)
- 1/2 tsp salt
- 1/4 cup Filippo Berio Olive Oil
- 2 cups cooked lentils
- 2 plum tomatoes, diced
- 1/2 red onion, thinly sliced
- 1/2 cucumber, chopped
- 1/4 cup chopped fresh parsley
- Lemon wedges, for serving
- Tahini Dressing:
- 2 tbsp tahini
- 2 tbsp warm water
- 2 tbsp lemon juice
- 2 tbsp Filippo Berio Olive Oil
- 1 clove garlic, minced
- 1/2 tsp salt
- Pinch freshly ground pepper
- Pinch ground cumin
RECIPE DIRECTIONS
- Preheat oven to 400°F. Cut eggplant into 1-inch cubes; sprinkle with salt and drain in colander for 30 minutes.
- Pat dry with paper towel.
- Drizzle with olive oil and arrange in single layer on baking sheet; bake for 35 to 40 minutes or until tender. Let cool completely.
- In large bowl, combine eggplant, lentils, tomatoes, red onion and cucumber. Toss with Tahini Dressing, sprinkle with parsley and serve with lemon wedges.
Tahini Dressing: Whisk together tahini, warm water, lemon juice, olive oil, garlic, salt, pepper and cumin. Set aside.
Roasted Eggplant and Lentil Salad: