Print

SUMAC ROASTED EGGPLANT, LENTIL AND CHERRY SALAD


  • Author: Sneh Roy
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Category: Salad, Lunch, Brunch, Picnic
  • Cuisine: Vegan, Gluten Free

Description

A beautiful savoury salad of lentils topped with meaty slices of perfectly roasted eggplant, sweetened only by plump dried cherries and a touch of balsamic. This salad tastes great warm or cold and travels well.


Ingredients

  • 2 Lebanese eggplants, quartered lengthways
  • 1 teaspoon sea salt flakes
  • 1 1/2 teaspoon sumac
  • 1 tablespoon extra virgin olive oil
  • 400g can of lentils, rinsed and drained
  • 1/2 cup (80g) dried cherries
  • 1 small red onion, diced
  • 1 cup (60g) packed flat leaf parsley, to serve
  • handful fresh oregano leaves or greens, to serve

for the dressing

  • 3 garlic cloves, minced
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons caramelised balsamic vinegar
  • juice of 1 small lemon
  • 1 teaspoon dried oregano
  • 1 teaspoon sea salt flakes
  • 1 teaspoon sesame seeds + extra to serve
  • freshly ground black pepper

Instructions

  1. Place eggplant, salt, sumac and olive oil in a medium bowl. Toss gently to combine. Line a baking tray with baking paper. Roast in a pre-heated oven at 200C for 20 minutes.
  2. To make the dressing, place all ingredients for dressing in a lidded mason jar and shake well to combine. Dressing can me made up to a day ahead and stored in the fridge.
  3. Place lentils, cherries and onion in a large bowl. Add the dressing and mix well. Top with roasted eggplant slices and garnish with parsley, greens and extra sesame seeds.

Notes

* a note on balsamic vinegar I always use caramelised balsamic vinegar. The rich almost syrupy vinegar is a tad sweeter than the usual vinegar with less acidity. This lets me get away without using any other kind of sweetener (sugar/honey) at all. If you don’t find caramelised balsamic vinegar, go for the aged variety. Well aged, matured balsamic vinegar is always thick and almost syrupy and has a very rich and indulgent taste as opposed to its cheaper, regular counterparts.

If you have just regular balsamic vinegar on hand, swap the caramelised balsamic in this recipe for the following. 1 tablespoon balsamic vinegar + 1 tablespoon honey + 1 teaspoon raw sugar.