Best Lentil Roasted Eggplant Walnut Salad Recipes

Lentil, Roasted Eggplant & Walnut Salad image

Provided by Nado2003

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

2 tablespoons cider vinegar
1 tablespoon lemon juice (to taste)
1 teaspoon Dijon mustard
1 teaspoon maple syrup
1/2 cup olive oil
kosher salt & fresh ground pepper, to taste
1 globe eggplant, diced
1 red onion, cut into large dice
2 tablespoons olive oil
kosher salt & fresh ground pepper, to taste
3 cups lentils (cooked or 1 box pre-packaged Trader Joe's cooked lentils)
3/4 cup walnuts, toasted coarsely chopped
1/4 cup parsley, torn

Steps:

For the dressing: Place the vinegar, 1 tablespoon lemon juice, the mustard, syrup and olive oil in a jar. Season with salt and pepper. Cover the jar and shake vigorously until blended. Set aside. This can be done ahead.
For the salad: Preheat the oven to 425°. Toss the eggplant and onions with 2 tablespoons olive oil; season with salt and pepper. Spread out in one layer on an oiled baking sheet. Place in the oven and roast for about 20-25 minutes, shaking the pan and flipping the eggplant after 15 minutes, until golden brown.
Rinse the lentils in warm water and lightly separate any clumps. Place in a bowl with the eggplant and onions. Toss with the dressing, and stir in the walnuts and parsley. Season to taste, adding more lemon juice, if needed.

Nutrition Facts : Calories 441, Fat 32.6, SaturatedFat 4.1, Sodium 16.2, Carbohydrate 29.2, Fiber 11.8, Sugar 5.5, Protein 12.2

Roasted Eggplant and Lentils image

Provided by Mandala

Categories Lentil

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 medium eggplants, peeled and cubed
1 bell pepper, chopped
1 large onion, chopped
1 cup brown rice
1 cup lentils
5 cups vegetable broth (or water)
1 tablespoon dried oregano
2 tablespoons dried mint
1 teaspoon black pepper
1 teaspoon salt
2 tablespoons olive oil
1 1/2 cups shredded mozzarella cheese

Steps:

On an oiled cookie sheet, roast the eggplant, onion, and bell pepper at 425 for about 30 minutes (turning at least once).
Meanwhile, bring the vegetable broth (or water) to a boil. Add the seasonings, rice and lentils. Cover and simmer for about 30 minutes, until tender. It should still be a little soupy.
Stir vegetables, rice and lentils, and olive oil together with 1 cup of mozzarella.
Spread into 9x13 pan and top with remaining cheese.
Bake at 425 for 30 minutes.

Nutrition Facts : Calories 337.8, Fat 12.3, SaturatedFat 4.6, Cholesterol 22.1, Sodium 573.3, Carbohydrate 45.6, Fiber 11.1, Sugar 7, Protein 14.1