Lentil Salad With Roasted Eggplant And Pomegranate Dressing Recipe – Learn like a Pro: This vegetarian dinner recipe calls for a tasty pomegranate dressing to go with a lentil salad with roasted eggplant and fresh vegetables. Each bite has everything you love about summer.
Lentil Salad With Roasted Eggplant And Pomegranate Dressing Recipe – Learn like a Pro
- You’ll definitely want to make this lentil salad with roasted eggplant and fresh veggies again and again because it tastes great and is good for you.
- Eggplants and lentils go well together, but the dressing in this lentil salad dish is what really makes it stand out.
- When you mix sweet, sour, and savory pomegranate juice with sour sumac, you get a perfect balance of flavors that will make your taste buds sing.
- There are lots of different tastes and textures in this veggie dinner dish. To be a main food, it’s filling enough, but it can also be a side dish.
- If you leave out the feta, this can be a veggie dinner. Serve it with homemade pita bread. You could also eat it with grilled harissa chicken or baked cod. No matter how you serve it, you’ll love it.
Also Read: Zucchini Fritters Kolokithokeftedes – Delicious Recipe Ever
Ingredients
For The Dressing
- ¼ cup fresh lemon juice (about 1-2 lemons)
- ¼ cup extra virgin olive oil
- 2 teaspoons sumac
- ½ teaspoon sea salt
- 1 tablespoon pomegranate molasses
For The Salad
- 2 medium globe eggplants (1 ½ pounds)
- 2 tablespoons extra virgin olive oil
- ¼ teaspoon sea salt
- ¼ teaspoons black pepper
- 1 cup dried green or brown lentils, rinsed
- ½ teaspoon ground cumin
- 8 ounces cherry tomatoes, halved
- 2 cups baby arugula
- ½ cup mint leaves, roughly chopped
- 1 small red onion, thinly sliced
- 2 ounces feta cheese (optional), crumbled (optional)
- 1 pomegranate (optional), seeded about a ½ cup
Instructions
- Prepare the sauce: Lemon juice, olive oil, sumac, salt, and pomegranate sugar should all be mixed together in a small bowl using a whisk. If you want, you can taste it and change the seasonings. Then, set it away.
- Get the eggplant ready: Warm the oven up to 425°F. Put parchment paper on the bottom of a baking sheet. Along the length of the eggplants, cut them in half and score the meat with parallel lines. Do not cut all the way through to the skin. Put the eggplants on a baking sheet with the cut side facing up. Add salt and pepper to the eggplants and quickly coat them with olive oil. For about 20 minutes, roast until the eggplant is soft and the top is browned and crispy.
- Put the lentils, 3 cups of water, and cumin in a medium-sized pot. Set this aside while you roast the eggplant. Put the pan on medium-high heat and boil it slowly.
Lower the heat to medium and cook for 20 minutes, stirring every now and then, until the lentils are soft but still have their shape. The lentils shouldn’t be too soft; they should still have a little bite to them. Make sure the lentils are done, then drain them and set them somewhere to cool down a bit. - Finish the eggplant: Brush some of the pomegranate molasses sauce on it after it’s cooked. Put it back in the oven for three to four minutes, or until it is shiny. Leave it alone until it’s cool enough to touch.
- To make the salad, put the tomatoes, lettuce, mint, cut red onion, and beans in a big bowl. Add the sauce and mix it in slowly. Check the salt and make any necessary changes.
- To serve, put the eggplants on a big plate and cover them with the bean mix. If you want, you can sprinkle the cheese and pomegranate seeds on top. Let it sit at room temperature.
Nutrition
- Calories: 381.9kcal
- Carbohydrates: 53.6g
- Protein: 18.6g
- Fat: 11.3g
- Saturated Fat: 3g
- Polyunsaturated Fat: 1.1g
- Monounsaturated Fat: 5.9g
- Cholesterol: 12.6mg
- Sodium: 619.1mg
- Potassium: 789.3mg
- Fiber: 23.4g
- Sugar: 14.6g
- Vitamin A: 871.3IU
- Vitamin C: 31.6mg
- Calcium: 167.2mg
- Iron: 5.3mg
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