Lentil and Roasted Tomato Salad

Inspired by Ottolenghi's signature style, this lentil, roasted tomato, and
aubergine dish is elevated takes on a new twist. The lentils are cooked to
perfection and mixed with tender roasted tomatoes and caramelized aubergines for
a mouth-watering flavor. The dish is hearty, satisfying, and perfect for a
comforting weeknight dinner.

Servings: 6 people

Author:

Prep Time
20 minutes

Cook Time
1 hour

Total Time
1 hour, 30 minutes

Course:

Side Dish Salad

Cuisine:

Middle Eastern

Instructions

1 Preheat oven to 230 degrees Celcius or as hot as your oven will go.
2 Place the aubergines on a baking tray and bake for 1 hour, turning them over
halfway to evenly cook on both sides. Alternatively, if you have a gas stove,
poke holes in the aubergines with a fork and roast them directly on the flames
until blackened and completely soft on all sides. Remove from the heat and allow
to cool. Once cooled, scoop out the flesh and leave it to rest in a colander
above a bowl for about 30 minutes to drain the water.
3 Place the cherry tomatoes in an oven dish, drizzled with olive oil, salt and
pepper and roast for 15-20 minutes until completely soft.
4 Cook the lentils according to the packaging instructions, until soft but firm,
approximately 20 minutes. Drain and set aside to cool slightly.
5 Once ready to serve, combine the lentils with 2 tbsp olive oil, lemon juice,
rocket, salt and pepper and place into a serving dish. On top, add the
broken-apart aubergine, cherry tomatoes and dollop the yoghurt across the dish.
Sprinkle the dill and parsley leaves on top and sprinkle with cracked black
pepper.

Lentil and Roasted Tomato Salad

Course:

Cuisine:

🧂 Ingredients

Instructions

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