Coriander Eggplant Salad Food

ROASTED EGGPLANT LENTIL SALAD (AUBERGINE SALAD)

Roasted Eggplant Lentil Salad (Aubergine Salad) image

Recipe video above. Lentils and roasted eggplant (aubergine) is such a great combination - especially when you infuse the lentils with flavour by cooking them in a seasoned broth, and you try my method of roasting eggplant so they stay plump and juicy inside with great caramelisation on the outside! (For more roasted eggplant uses, visit this roasted eggplant recipe).Great to serve at a brunch as a main - it holds up well for hours. Serve warm, or at room temp. Serves 3 to 4 as main, 8 - 10 as a side.

Provided by Nagi

Number Of Ingredients 21

Ingredients

1 cup dried green or brown lentils ((or French/puy) (Note 1 for canned))
1 cup vegetable or chicken broth ((or water + 1 bouillon cube, crumbled))
1 1/2 cups water
1 large garlic clove (, smashed, skin removed (Note 2))
Lemon peel ((about 1.5 x 5 cm / 3/4 x 2"))
1 bay leaf (, dry or fresh)
2 sprigs thyme (, or 1/2 tsp dried thyme)
1 rib celery (, broken into 3 or 4 pieces (or just a handful of celery leaves, can skip))
700g / 1.4 lb eggplant / aubergine ((2 medium))
2 1/2 tbsp olive oil
1/4 tsp EACH salt and pepper
2 tbsp lemon juice ((or cider vinegar, white or red wine vinegar))
4 tbsp extra virgin olive oil
1 tsp Dijon mustard
1 garlic clove (, minced using garlic press)
1 tsp thyme leaves (, fresh (or 1/2 ts dried - can omit, or other herbs, Note 3))
1 tsp sugar (, optional)
1/2 tsp EACH salt + black pepper
250g/ 8 oz cherry tomatoes (, halved (large quartered))
2 handfuls rocket / arugula lettuce (, torn into 5cm/2" pieces)
60g/ 2 oz feta (, crumbled (or more!))

Steps:

Dressing - shake in a jar.

Nutrition Facts : Calories 512 kcal, Carbohydrate 50 g, Protein 21 g, Fat 27 g, SaturatedFat 6 g, Cholesterol 13 mg, Sodium 645 mg, Fiber 23 g, Sugar 9 g, ServingSize 1 serving

JAPANESE EGGPLANT SALAD - HEAVENLY FLAVOURS!

Japanese Eggplant Salad - heavenly flavours! image

This Japanese Eggplant Salad came ab out because I hade bought a tree of coriander (cilantro) from our Asian greengrocer and had run across some gorgeous Japanese eggplants on my way home.

Provided by Anastasia

Categories Salad

Time 1h30m

Number Of Ingredients 8

Ingredients

800 grams Japanese eggplants (aubergines) ((approximately 8 small))
1 ½ tbsp sesame oil ((Asian style))
4 tbsps MCT oil ((or extra virgin olive oil))
¼ cup lime juice ((approximately 3 limes))
30 grams coriander (cilantro) ((1 small bunch - ½ cup chopped leaves))
1 long red chilli ((optional))
2 tbsps sesame seeds ((toasted))
Sea salt and cracked black pepper

Steps:

Wash and trim your eggplants, cut them in half lengthwise. Cut partway into the white flesh on a diagonal in a cross-hatch pattern.
Place them in a large mixing bowl with the 3 tablespoons of MCT oil and 1 tablespoon sesame oil, season with some salt and pepper and toss until combined.
Preheat your barbecue to medium or use a large heavy-based frypan on medium heat.Place your eggplant face down on your barbecue and cook for 4 minutes until it turns a light golden brown. Turn over, and cook for a further 3 to 4 minutes.To check if it is ready, squeeze the side of the eggplant, it should feel soft and spongy.
When your eggplant is done, place it in a large mixing bowl and immediately pour the lime juice on top. Then cut them in the middle with a pair of kitchen scissors so that they are easier to manage and to eat. Allow them to marinate in the lime juice.
While your eggplant is marinating, wash the coriander, cut off the stalks and chop roughly and slice your chilli on the diagonal.
Add the chopped coriander, the remaining 1 tablespoon of MCT and ½ tablespoon sesame oil, the sliced chilli and sesame seeds and toss until well combined, taste and adjust seasonings according to your taste
Arrange in a salad bowl and serve when ready.

Nutrition Facts : Calories 246 kcal, Carbohydrate 14 g, Protein 3 g, Fat 22 g, SaturatedFat 13 g, Sodium 8 mg, Fiber 7 g, Sugar 7 g, ServingSize 1 serving