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Recipe video above. Lentils and roasted eggplant (aubergine) is such a great combination - especially when you infuse the lentils with flavour by cooking them in a seasoned broth, and you try my method of roasting eggplant so they stay plump and juicy inside with great caramelisation on the outside! (For more roasted eggplant uses, visit this roasted eggplant recipe).Great to serve at a brunch as a main - it holds up well for hours. Serve warm, or at room temp. Serves 3 to 4 as main, 8 - 10 as a side.
View original recipe on recipetineats.comDressing - shake in a jar.
Place Lentil ingredients in a saucepan, bring to simmer over medium heat. Place lid on then lower heat to medium low so it's simmering gently.
Cook for 20 minutes (for al dente, my preference), or 25 minutes (for soft), stirring occasionally.
Drain, then pick out all the flavouring bits (garlic etc). BRIEFLY rinse to get grit off - don't wash off all the flavour! Shake off excess water well.
Preheat oven to 240°C / 450°F (220°C fan). Line a tray with parchment/baking paper.
Cut eggplant into large cubes - 3 cm / 1.2". Place in large bowl, drizzle with oil, salt and pepper.
Toss well, then immediately spread on tray and roast 20 minutes. Flip, then roast for a further 10 minutes - edges should be caramelised, soft inside, but they're not shrivelled up and dismal.
Add tomato and rocket into lentils, drizzle over most of the Dressing then toss.
Pour onto serving platter. Pile over eggplant.
Drizzle eggplant with remaining Dressing, sprinkle with feta. Serve warm or at room temp! Great with a side of flatbread or this easy crusty bread.
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