Roasted Eggplant and Lentil Salad with Tahini Dressing

Prep Time: 45 min
Cook Time: 35 min
Total Time: 1 hr 20 min
Servings: 6
  • 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
    • Tahini Dressing: Whisk together tahini, warm water, lemon juice, olive oil, garlic, salt, pepper and cumin. Set aside.

       

      Roasted Eggplant and Lentil Salad:

      • 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.

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    Categories

    Salads & Bowls

    Ingredient: Vegetables

    Cooking Method: Roast

    World Cuisine: Middle Eastern

    Product: Olive Oil

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