Eggplant Salad with Soft Cheese
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 40 min.
Ready in
Ingredients
for
4
- Ingredients
- 2 large Eggplant (roughly sliced)
- 1 cup yellow Split lentil
- 2 cups vegetable stock
- 2 Tbsps olive oil
- 1 ½ cups soft Goat cheese (roughly diced)
- ¾ cup roasted Red pepper (in oil)
- ¼ cup extra virgin olive oil
- 2 Tbsps balsamic vinegar
- oregano (chopped)
- marjoram (chopped)
- salt
- freshly ground Black pepper
Preparation steps
1.
Preheat the oven to 190°C(170° fan)|375F|gas 5. Lay the aubergine on a large tray lined with kitchen paper. Salt the aubergine generously and leave to stand at room temperature for 10 minutes.
2.
Place the lentils in a small saucepan and cover with the stock. Cook over a high heat until boiling, cooking for 2 minutes before reducing to a simmer. Cook for a further 15 - 20 minutes until tender, remove from the heat when ready.
3.
Meanwhile, pat the aubergine dry and drizzle with olive oil. Arrange in a baking dish and roast for 20 - 25 minutes until lightly coloured and tender to the point of a knife. Remove from the oven.
4.
Drain the lentils, if needed, and combine with the remaining ingredients in a large mixing bowl. Stir well and season to taste with salt and pepper. Spoon into serving jars, cover, and chill until ready to serve.
