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Sicilian Lentil Salad with Eggplant | Lukewarm & Full-Bodied
(0)
35 min
Quick
Gurkerl Küche
Ein aromatischer Hochgenuss aus dem sonnigen Süden: Für diesen vollmundigen Salat werden nussige Beluga-Linsen bissfest gegart und mit im Backrohr samtig gerösteten Melanzani-Würfeln vereint. Süße Kirschparadeiser, feine rote Zwiebeln, cremiger Feta und ein edles Balsamico-Dressing verbinden sich mit frisch gerösteten Pinienkernen und Basilikum zu einer herrlichen vegetarischen Hauptspeise.
Preparation method
Roasting the eggplant in the oven
Preheat the oven to 200 °C top/bottom heat and line a baking sheet with baking paper.
Wash the eggplant, remove the ends, and cut the flesh into approx. 2 cm cubes. Spread the eggplant cubes on the baking sheet, drizzle with 2 tbsp of olive oil, and season with a little fine salt and pepper. Roast in the preheated oven for about 20–25 minutes until golden brown and tender.
Cooking Beluga lentils & preparing fresh ingredients
Meanwhile, rinse the Beluga lentils with cold water in a fine sieve. Bring to a boil in a pot with double the amount of unsalted water and simmer covered over medium heat for approx. 20–25 minutes until al dente. Season lightly with salt only shortly before the end of the cooking time, then drain and allow to drain briefly.
Chef's tip
Flavor tip: Beluga lentils maintain a wonderful firm bite when cooked and absorb the balsamic dressing especially well when tossed with it while still slightly warm.
Vegan option: To enjoy the dish completely plant-based, simply omit the feta or replace it with a vegan cheese alternative.
Ingredients
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