Brinjal and lentil salad
|45 ml||olive oil — or avocado oil|
|1||aubergine — cubed|
|2 cloves||garlic — cloves, crushed|
|1||onion — large, chopped|
|15 ml||fresh rosemary — chopped|
|15 ml||lemon juice|
|salt and freshly ground black pepper|
|250 ml||lentils — brown|
|1||feta cheese — cubed|
|6||sun-dried tomatoes — marinated, sliced|
|handful||rocket — and basil|
Heat 15 ml (1 tbsp) of the oil in a large frying pan over medium heat and sauté brinjal, garlic, onion and rosemary in batches until brinjal is golden brown. Add more oil if necessary. Spoon all the veggies back into the pan and stir in the lemon juice.
Season to taste and cover with a lid. Simmer 5-10 minutes or until cooked. Spoon out and allow to cool.
Place lentils in the same pan with the rosemary sprigs and a pinch of salt. Pour over 500 ml (2 cups) water and bring to a boil over medium heat.
Reduce the heat and simmer with a lid on for 30 minutes or until cooked. Reduce the heat and simmer for 30 minutes or until soft. Remove rosemary.
Drain lentils and rinse with cold water to prevent it from cooking any further.
Gently stir lentils into the brinjal mixture. Stir in the cheese, sund-dried tomatoes and herbs and season to taste. Serve cold or at room temperature.
If you are short on time, substitute dried lentils with 2 x 410 g tins brown lentils. Drain and add to the brinjal with the rest of the ingredients in step 5.
Substitute feta cheese with goats’ milk cheese or serve with spoonfuls of yoghurt and mint leaves.
When pomegranates are in season, substitute sundried tomatoes with pomegranate pips.
Recipe reprinted with permission of Heleen Meyer.
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