Lunch & Dinner, Recipes

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

servings

Prep time

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.

Dairy Free Option, Gluten Free, Vegetarian

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Roasted Eggplant with Lentil Salad

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Roasted Eggplant with Lentil Salad

Roasted Eggplant with Lentil Salad

Ingredients

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