Roasted Eggplant with Lentil Salad

Gluten and Dairy Free delicious side salad or to have as a main. I added extra protein (e.g some eggs, chicken, beef, fish). You can add any vegetables that you have in the fridge.

Roasted Eggplant with Lentil Salad

Servings

4

servings
Prep time

30

minutes

Ingredients

  • 2 eggplants, cubed

  • 200g cherry tomatoes, sliced in half

  • 2 Tbsp olive oil

  • 1 can of lentils, drained and rinsed

  • Handful of parsley

  • 2 cloves garlic, diced

  • 1 small head broccoli, chopped into florets

  • For the Dressing
  • 4 Tbsp olive oil

  • 1 lemon, juiced

  • 1 tsp wholegrain mustard

  • 1 tsp honey

Directions

  • Pre-heat the oven to 180 degrees C and pre-line a baking tray with baking paper.
  • Cut the eggplant into small cubes and then drizzle with olive oil. Season to taste and place in oven to cook for 20 minutes or so.
  • Rinse the lentils and chop the cherry tomatoes. Place all ingredients in a bowl and mix to combine.
  • Whisk the dressing ingredients together and drizzle on top.

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