Eggplant Lentil Salad

15 ingredients
7 steps

Ingredients

  • 1 large eggplant (about 2 lbs)
  • 14 cup peanut oil
  • 2 tablespoons peanut oil
  • 2 teaspoons cumin seeds
  • 12 teaspoon crushed red pepper flakes
  • 4 garlic cloves, minced
  • 1 cup green lentil (about 7 oz)
  • 2 12 cups water
  • kosher salt
  • 3 tablespoons fresh lemon juice
  • 14 cup fresh mint leaves, chopped
  • 14 cup flat leaf parsley, chopped
  • fresh ground black pepper
  • na'an bread, for serving
  • plain yogurt, for serving

Directions

  1. 1
    Preheat oven to 450 degrees F; prick eggplant all over and roast in a small baking dish until very tender (it will collapse), about 40 minutes (turn once or twice).
  2. 2
    Meanwhile, in a large saucepan, heat 2 tablespoons of the oil until it shimmers; add cumin seeds and crushed red pepper and toast, while stirring (to prevent burning), until fragrant, 1 minute; add garlic and cook 30 seconds.
  3. 3
    Stir in the lentils and water; season with salt and bring to a boil.
  4. 4
    Cover, reduce heat, and simmer and cook until lentils are just tender, but not mushy, about 40 minutes; transfer to a serving bowl.
  5. 5
    Scoop the flesh from the eggplant and chop it; allow chopped eggplant to drain through a fine sieve to remove excess liquid.
  6. 6
    Add eggplant to serving bowl, along with lemon juice, mint, parsley, remaining 1/4 cup oil; season with salt and pepper and gently toss and stir to combine.
  7. 7
    Serve warm or room temperature with warm na'an and plain yogurt.

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