A fresh, tasty, and nutritious salad with Mediterranean ingredients rich in flavor and color… sautéed eggplants, sun-dried tomatoes, lentils, feta, celery, and mint. A quick and easy dish that can be prepared in advance and taken for an office break or served for a light dinner. The eggplant, lentil, and feta salad is very simple to make, and can be enjoyed at room temperature or cold, try it too!
If you love salads, take a look at these recipes too:
- Difficulty: Easy
- Cost: Economical
- Portions: 2 People
- Cooking methods: Stovetop
- Seasonality: All Seasons
- Energy 386.85 (Kcal)
- Carbohydrates 39.49 (g) of which sugars 12.17 (g)
- Proteins 20.33 (g)
- Fat 16.47 (g) of which saturated 8.45 (g)of which unsaturated 3.55 (g)
- Fibers 16.52 (g)
- Sodium 922.72 (mg)
Indicative values for a portion of 225 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 eggplant
- 1 1/2 cups cooked lentils
- 3/4 cup feta
- sun-dried tomatoes
- 1 stalk celery
- mint
- extra virgin olive oil
- salt
- pepper
Tools
- Bowl
- Pan
Preparation
Wash the eggplant and dice it.
Cook it in a pan with a splash of extra virgin olive oil and a pinch of salt until tender (1). Then turn off the heat and let it cool.
Dry the feta and crumble it, or cut it into cubes.
Wash the celery, remove the strings, and slice it. If fresh, you can use the leaves too.
Drain the lentils from their liquid and transfer them to a bowl (2).
Combine the eggplants, celery, feta, and 4-5 sun-dried tomatoes, chopped into pieces (3).
Dress with a drizzle of olive oil, salt, pepper, a few mint leaves, and mix.
The eggplant, lentil, and feta salad is ready, you can serve it immediately, or let it rest in the refrigerator for an hour or two, if you prefer it cold.
Tips and Notes
If you have dry lentils, simply boil them in water or vegetable broth for 30 minutes, or until tender. You will need about 100 g.
You can replace sun-dried tomatoes with fresh ones. You can add other vegetables like diced carrots or bell peppers.
FAQ
How do you store eggplant and lentil salad?
You can store it in the refrigerator until the next day, in an airtight container.
