Eggplant, kale and lentil salad

Australian Women’s Weekly NZ - - CONTENTS -

This eggplant salad is also de­li­cious served along­side grilled sausages or bar­be­cued meat. SERVES 4-6 PREP AND COOK TIME 40 MIN­UTES

2 large (1kg) egg­plants, cut into 2cm pieces ½ tea­spoon sea salt flakes

cup (100g) French-style green lentils 1 (200g) red cap­sicum, diced

1 (120g) zuc­chini, diced

1 (550g) cele­riac, peeled, diced

1 clove gar­lic, chopped finely

½ cup (125ml) ex­tra vir­gin olive oil

100g kale, trimmed, finely sliced 2 ta­ble­spoons pome­gran­ate mo­lasses

1 Pre­heat oven to 180°C (160°C fan-forced). Line a bak­ing tray with bak­ing pa­per.

2 Place the eggplant in a colan­der and sprin­kle with the sea salt.

3 Place lentils into a saucepan with 1 litre (4 cups) of wa­ter; bring to a sim­mer and cook for 20 min­utes or un­til ten­der. Drain. 4 Mean­while, place the cap­sicum, zuc­chini, cele­riac and gar­lic in a bowl with 2 ta­ble­spoons of the oil. Sea­son with sea salt and freshly ground black pep­per and toss to com­bine. Trans­fer to the pre­pared bak­ing tray and roast for 40 min­utes.

5 Heat 2 ta­ble­spoons of the oil in a non-stick fry­ing pan; cook eggplant in batches over medium heat un­til golden brown. Add more oil as re­quired.

6 Place the kale in a large bowl and driz­zle with the re­main­ing ta­ble­spoon of the oil. Rub the oil into the kale to soften the leaves a lit­tle, then add the cooked eggplant, roast veg­eta­bles, lentils and pome­gran­ate mo­lasses. Sea­son to taste, toss to com­bine, then ar­range on a serv­ing plat­ter. Serve with crisp­bread and goat’s cheese, if de­sired.

Not suit­able to freeze or mi­crowave.

Eggplant, kale and lentil salad

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