Eggplant Lentil Salad Food

ROASTED EGGPLANT AND LENTILS

Steps:

• On an oiled cookie sheet, roast the eggplant, onion, and bell pepper at 425 for about 30 minutes (turning at least once).
• Meanwhile, bring the vegetable broth (or water) to a boil. Add the seasonings, rice and lentils. Cover and simmer for about 30 minutes, until tender. It should still be a little soupy.
• Stir vegetables, rice and lentils, and olive oil together with 1 cup of mozzarella.
• Spread into 9x13 pan and top with remaining cheese.
• Bake at 425 for 30 minutes.

LENTIL, ROASTED EGGPLANT & WALNUT SALAD

Steps:

• For the dressing: Place the vinegar, 1 tablespoon lemon juice, the mustard, syrup and olive oil in a jar. Season with salt and pepper. Cover the jar and shake vigorously until blended. Set aside. This can be done ahead.
• For the salad: Preheat the oven to 425°. Toss the eggplant and onions with 2 tablespoons olive oil; season with salt and pepper. Spread out in one layer on an oiled baking sheet. Place in the oven and roast for about 20-25 minutes, shaking the pan and flipping the eggplant after 15 minutes, until golden brown.
• Rinse the lentils in warm water and lightly separate any clumps. Place in a bowl with the eggplant and onions. Toss with the dressing, and stir in the walnuts and parsley. Season to taste, adding more lemon juice, if needed.

EGGPLANT WITH LENTILS AND GOAT CHEESE

Steps:

• Heat oven to 475°. Remove pulp from eggplants; cut pulp from one eggplant into 1/4-inch cubes and discard the rest. Coat eggplant shells with cooking spray; sprinkle with 1/4 teaspoon salt. On a baking sheet lined with parchment paper, place eggplant shells open side down. In a bowl, coat eggplant cubes with cooking spray and toss with 1/4 teaspoon salt; place in one layer on a second baking sheet lined with parchment paper. Bake eggplant shells and cubes until tender, 10 minutes. Remove eggplant; reduce oven to 350°. In a medium nonstick skillet over medium heat, heat oil. Cook onion, celery and carrot until soft, 5 minutes. Add garlic; cook, 1 minute. Add lentils, eggplant cubes, broth, vinegar, pepper and remaining 1/4 teaspoon salt; reduce heat to simmer, stirring occasionally, 5 minutes. Stir in chopped mint. Flip shells on baking sheet and stuff with lentil-eggplant mixture; cover with aluminum foil and bake until warm; 10 minutes. Top with cheese and mint leaves.

EGGPLANT LENTIL SALAD

Steps:

• 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.

EGGPLANT AND LENTIL LASAGNE

Steps:

• Remove the stalk from the eggplant, then slice it lengthways into 1cm thick slices. Place a few slices in a colander which you have set over a large bowl. Scatter salt liberally over the slices, then keep on layering the slices using up the salt as you go. Allow the eggplant to release its juice over the next hour or so.
• While the eggplant is doing it's thing, start on your sauce. Heat 2 tablespoons of oil in a large heavy-based saucepan over medium heat and then sauté the onion and garlic for two minutes. when the onion starts to soften, add the celery and carrot, stir well to thoroughly coat in oil, and sauté for a further five minutes.
• Add the wine if you are using it (or half a cup of water if you are not) and allow the wine to bubble, stirring through the vegetables. When the wine has reduced by half, add the tomatoes, tomato paste, lentils, parsley and enough water to cover the contents by a further 2cm. Season with salt and pepper, add the sugar and stir well, then bring to the boil. Reduce the heat to a slow simmer, cover the saucepan and simmer gently for an hour. From time to time, give the sauce a good stir - you may have to add another cup of water if it get's too dry. The lentils should become the consistency of cooked peas.
• Heat 3 tablespoons of oil in a large heavy-based frypan and add the rinsed and dried eggplant slices, a few at a time. Fry for about two minutes on each side until they start to turn golden brown and soften - drain on paper towel.
• To assemble: Preheat oven to 180°C Place a couple of large spoonfuls of lentils and sauce on the base of a large lasagne or gratin dish and smooth it out evenly. Place slices of eggplant over the top of the lentil mixture. Top with a layer of lasagne sheets. Continue layering and finish off with a layer of lasagne sheets.
• Top with warm béchamel sauce, then scatter grated parmesan over the top, or mozzarella, or tasty cheese if you prefer. Bake for 40 minutes until the lasagne sheets are cooked through and the top is golden and bubbling. If you need to, cover with a layer of foil to prevent the top colouring too much while the pasta cooks through.
• At this stage, you can allow it to cool to room temperature, then store it in the fridge, covered, for up three days. You can freeze it for up to one month. (Allow it to thaw before re-heating, covered in foil, for 45-50 minutes at 160°C).
• Remove from oven and let it sit on the bench top for ten minutes before slicing and serving.

EGGPLANT SALAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Pierce eggplants several times with a fork, and place on a baking sheet.
• Bake in the preheated oven for 1 1/2 hours, or until completely softened. Cool completely. Remove skin and chop fine. Transfer to a large mixing bowl, and set aside.
• In a skillet, cook garlic in 1 tablespoon of oil over medium heat until lightly browned. Transfer to a small bowl. Stir in the remaining 2 tablespoons oil, the vinegar, sugar, oregano, and basil until well blended and sugar is dissolved. Pour over the eggplant, and toss to coat. Season to taste with salt and pepper, and toss again. Cover and refrigerate for at least one hour before serving.