Warm Aubergine And Lentil Salad Food

MEDITERRANEAN POWER LENTIL SALAD

Steps:

• Cook the lentils. In a saucepan, combine lentils with 3 cups of water and pinch of kosher salt. Bring to a boil. Cover, and lower heat to medium-low. Let simmer until the lentils are fully tender (anywhere from 25 to 45 minutes depending on the kind of lentils used). Be sure to check and add water if lentils seem too dry during the cooking process (they should absorb a lot of the water. Drain and set aside to cool.
• In a large mixing bowl, combine cooked lentils with chopped onions, cucumbers, baby spinach, parsley, and pomegranate seeds (arils.) Give everything a gentle toss.
• Make the dressing. In a small bowl or measuring cup, whisk together the lime dressing ingredients. Pour the dressing over the lentil salad and toss to combine. Add a sprinkle of feta cheese to finish.
• Allow a few minutes for the flavors to meld before serving.

LENTIL SALAD WITH AUBERGINE

Steps:

• Preheat the oven to 230 C (445 F).
• Boil the lentils in plenty of lightly salted water until soft but retaining a bite, 20-25 minutes. Drain, mix with 1 Tbsp olive oil and set aside to cool.
• Mix the aubergine with 5 Tbsp olive oil and some salt and pepper. Spread on a baking sheet and bake until browned on the outside and soft in the middle, 30-35 minutes. Set aside to drain on kitchen towels.
• Turn the oven down to 200 C and roast the walnuts until lightly toasted, c. 8 minutes. Chop roughly.
• Make the salad dressing by mixing the crushed garlic clove with 2 Tbsp lemon juice, sumac (if using) and extra virgin olive oil. Season.
• Make the yoghurt dressing by mixing yoghurt, tahini and 1 tbsp lemon juice. Season.
• When the lentils are no longer hot, mix with the aubergines, tomatoes, red onion, herbs, walnuts and the salad dressing (but not the yoghurt dressing).
• When everyone is seated and ready for dinner, fry the halloumi slices in a little olive oil on medium/high heat until golden and crispy on the outside.
• Serve the salad immediately with halloumi and yoghurt dressing on the side.

LAYERED AUBERGINE & LENTIL BAKE

Steps:

• Heat oven to 220C/200C fan/gas 7. Brush both sides of the aubergine slices with 2 tbsp of the oil, lay on baking sheets, season and bake for 15-20 mins until tender, turning once. Cook the lentils following pack instructions.
• Heat the remaining oil in a large frying pan. Tip in the onions and garlic and cook until soft. Stir though the squash and the tomatoes, plus ½ can of water. Simmer for 10-15 mins until the sauce has thickened. Stir in the lentils, basil and seasoning.
• Spoon a layer of lentils into a small baking dish. Top with aubergine slices and repeat, finishing with a layer of aubergine. Scatter with mozzarella and bake for a further 15 mins until the cheese is golden and bubbling.

WARM ROASTED SQUASH AND PUY LENTIL SALAD

Steps:

• Heat the oven to 200C/180C fan/gas 4. Toss the butternut squash with 1 tbsp olive oil, garlic clove, thyme leaves and seasoning. Roast for 25-30 mins or until tender.
• Mix together the balsamic vinegar, ½ tbsp olive oil, the wholegrain mustard and 1-2 tbsp water. Drain the puy lentils in water and toss with the dressing, red onion, spinach and cherry tomatoes.
• Divide the lentils between four plates. Top with the squash, then crumble over Cheshire cheese and pumpkin seeds.
• Heat the oven to 200C/180C fan/gas 4. Toss the butternut squash with 1 tbsp olive oil, garlic clove, thyme leaves and seasoning. Roast for 25-30 mins or until tender.
• Mix together the balsamic vinegar, ½ tbsp olive oil, the wholegrain mustard and 1-2 tbsp water. Drain the puy lentils in water and toss with the dressing, red onion, spinach and cherry tomatoes.
• Divide the lentils between four plates. Top with the squash, then crumble over Cheshire cheese and pumpkin seeds.

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.

ROASTED AUBERGINE SALAD

Steps:

• Heat the oven to 200C/180C fan/gas 6. Scatter the aubergines, peppers, onion wedges and garlic cloves into a large roasting tin, season with salt and pepper, then drizzle over 4 tbsp olive oil. Mix well using your hands to ensure everything is coated in the oil. Put in the oven for 30 mins, then remove and tip in the cherry tomatoes and chickpeas. Mix to combine and put back in the oven for 20 mins until everything is roasted. Remove from the oven and set aside to cool.
• Meanwhile, make the dressing by combining 2 tbsp of the pomegranate molasses with the lemon juice, honey, capers, remaining oil and a good pinch of salt and pepper. Tip the cooled aubergine mix into a serving bowl with the rocket and dressing, then gently toss to combine everything. Scatter over the sunflower or pumpkin seeds and drizzle over the remaining pomegranate molasses.

WARM EGGPLANT (AUBERGINE) SALAD

Steps:

• Remove eggplant stems.
• Cut eggplants lengthwise into 1/2" thick slices.
• Cut each slice into 1/4" wide strips.
• Transfer to a shallow microwave-safe baking dish;.
• Add 1 tbls water. Cover with plastic wrap vented at one corner.
• Cook in microwave on high (100% power) stirring once or twice until tender, about 3 minutes.
• Let stand covered a few minutes.
• Transfer to a colander; press out the excess water with a flat spatula.
• For the dressing, mix tahini, soy sauce, rice vinegar and mirin in a large bowl until smooth; add the warm eggplant.
• Toss gently to coat well.
• Arrange lettuce leaves on individual serving plates; top each with a portion of eggplant mixture.
• Sprinkle with onions and herbs.
• Note: Japanese eggplants, tahini, seasoned rice vinegar and mirin are available fresh in Japanese markets.