Mediterranean Lentil and Roasted Eggplant Salad

Name: Mediterranean Lentil and Roasted Eggplant Salad
Prep time: 10 min
Cook time: 20 min
Yield: 4 servings
Ingredients: 1 red bell pepper, sliced; 1 cup sliced cucumber; 1 Tbsp chopped dill, fresh; 1 medium eggplant, sliced 1 inch thick; 2 garlic cloves; 1 cup cooked green lentils; ¼ cup lemon juice; 2 tsp maple syrup; 1 Tbsp chopped mint, fresh; ¼ cup olive oil; 3 Tbsp olive oil; ¼ tsp black pepper; 1/8 tsp red pepper flakes; ¾ tsp sea salt; 1 tsp sea salt; 1 cup spinach; 2 Tbsp tahini

Cook: 20 min

Prep: 10 min

Ready: 45 min

Servings: 4 servings

Calories: 383.1

Ingredients

1 ¼ tsp black pepper
2 1 cup cooked green lentils
3 1 cup sliced cucumber
4 1 medium eggplant, sliced 1 inch thick
5 1 Tbsp chopped dill, fresh
6 1 Tbsp chopped mint, fresh
7 2 garlic cloves
8 ¼ cup lemon juice
9 2 tsp maple syrup
10 ¼ cup olive oil
11 3 Tbsp olive oil
12 1 red bell pepper, sliced
13 1/8 tsp red pepper flakes
14 ¾ tsp sea salt
15 1 tsp sea salt
16 1 cup spinach
17 2 Tbsp tahini

Directions

1
Preheat oven to 400 and line a baking sheet with parchment paper.
2
Add the eggplant and sliced bell pepper and sprinkle with salt and drizzle the olive oil. Roast for 15-20 minutes. Set aside to cool to room temperature.
3
Add all of the dressing ingredients to a jar and place a lid on it and shake to combine.In a large bowl add the eggplant, bell pepper, spinach, cucumber and lentils.
4
Drizzle with a desired amount of dressing and serve immediately.

Nutrition per serving

383.1 Calories

27.12g Carbs

8.66g Protein

28.64g Fat

Allergens

milk egg fish tree nuts wheat peanuts sesame

Mediterranean Lentil and Roasted Eggplant Salad

Directions

Nutrition per serving

Tags

Allergens