Roasted Eggplant Lentil Salad Aubergine Salad Food

ROASTED EGGPLANT LENTIL SALAD (AUBERGINE SALAD)

Steps:

• Dressing - shake in a jar.

EGGPLANT (AUBERGINE) SALAD

Steps:

• Wash and cut each eggplant into two halves- lengthwise.
• Cut them into 1/4" slices[like half circles].
• Apply tumeric powder and salt.
• Deep fry them till medium brown and crispy using the vegetable oil.
• Drain on kitchen papers.
• Cut onions and green chillies into very thin slices.
• Dissolve 1/2 soup cube in about 1 Tables spoon of boiling water and mix with onion mixture.
• Add lemon juice and mix well.
• Finally, add fried eggplant and mix well.
• Check for salt and lemon- add more if you wish.
• This is a side dish to be served with rice and lentil curry.

ROASTED EGGPLANT (AUBERGINE) AND PEPPER SALAD

Steps:

• Position rack in top third of the oven and preheat to 450 degrees.
• Spray large heavy baking sheet with cooking spray.
• Combine the eggplant, peppers, garlic and olive oil in a large bowl. Toss well.
• Transfer to the prepared sheet. Bake until eggplant is brown and the peppers are tender, stirring every 10 minutes.
• Scape vegetables and pan juices into a bowl, saving the garlic for the dressing.
• Combine the vinegar, cumin, salt, pepper and cayenne in a food processor.
• Peel the roasted garlic, add to the food processor. Puree until smooth.
• Toss the vegetables with 1/4 cup of the dressing.
• Cool, and let sit for a while to let the flavors develop.
• To serve: Bring to room temperature. Mound salad in center of large platter.
• Serve with the pita wedges.

AUBERGINE SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6 and line a baking tray with foil. Prick the aubergine with a sharp knife to prevent it from exploding, then put it on the prepared tray and roast for 45-55 mins until the skin is wrinkled and it is very soft.
• While the aubergine is roasting, make the dressing. Mix together the lemon juice, chilli, if using, the pomegranate molasses, garlic and olive oil in a bowl. Season and set aside.
• When the aubergine is cool enough to handle, peel and place it in a colander. Press down on it very gently over a bowl to allow the juices to run out, then transfer the aubergine to a serving plate and cut into large pieces. Dress quickly with half of the dressing, then add the spring onions, cherry tomatoes and peppers to the plate. Pour over the remaining dressing and mix with your hands or a spoon to coat. Serve scattered with mint, pomegranate seeds and more olive oil drizzled over.