Roasted Eggplant, Hummus & Lentil Salad

16 July, 2024

Let velvety roasted eggplants, wholesome lentils, and creamy hummus transport you to a wonderland of flavors and textures!

The star on top of this festive dish is a vibrant medley of cherry tomatoes, tangy green olives, and crisp red onions, all tied together with a red wine vinegar dressing. The final flourish of sweet pomegranate arils and crunchy toasted pine nuts make for a celebration on a platter. 

You can serve this with your favorite protein (we love grilled salmon) for a truly nourishing meal. 

Time to cook: 55. Serves: 4 as a main, 8 as a side

 Ingredients:

  • 2 eggplants
  • ⅓ cup extra virgin olive oil 

For the salad:

  • 400g (14.1 oz) tin lentils, drained & rinsed⁠
  • 15 cherry tomatoes, halved⁠
  • ⅛ red onion, finely sliced, a small handful 
  • ¼ cup green olives, pitted & chopped 
  • ¼ bunch parsley, leaves picked & shredded⁠
  • 1 tbsp red wine vinegar 
  • 1 tbsp extra virgin olive oil 

To serve:

  • 500g (17.6oz) hummus
  • 1 cup pomegranate arils 
  • ⅓ cup pine nuts, toasted  

Method:

Preheat the oven to 200°C or 390°F. Line a baking tray with baking paper. 

Cut the eggplants in half lengthways. Use a knife to make parallel incisions in the cut side of each eggplant half, without cutting through the skin. Repeat on a 90 degree angle to get a diamond shape pattern. 

Place the eggplant halves cut side up on the baking tray. Brush the eggplant with the oil until all of it is absorbed. Season generously with sea salt. Bake in the oven for 35-40 minutes or until the flesh is tender and golden. 

To make the salad, combine the lentils, tomatoes, onion, olives, and parsley in a bowl. Pour the red wine vinegar over the top and season generously with sea salt and black pepper. 

Spread the hummus across the base of a serving platter. Add the cooked eggplant on top. Spoon the salsa onto each eggplant slice. Garnish with feta, pomegranate arils, and pine nuts. Finish with a drizzle of extra virgin olive oil.