Name: Eggplant, kale and lentil salad
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 2 large (1kg) eggplants, cut into 2cm pieces; 1/2 teaspoon sea salt flakes; 1/2 cup (100g) french-style green lentils; 1 red capsicum (200g), diced; 1 zucchini (120g), diced; 1 celeriac (550g), peeled, diced; 1 clove garlic, chopped finely; 1/2 cup (125ml) extra virgin olive oil; 100 gram kale, trimmed, finely sliced; 2 tablespoon pomegranate molasses

Eggplant, kale and lentil salad

This delicious salad is packed full of flavour and textures, proving that healthy lunches don't have to taste boring. You'll love the combination of flavours and sweet pomegranate dressing.

Makes 4

Prep

20M

Cook

Total

1H 20M

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Ingredients

2 large (1kg) eggplants, cut into 2cm pieces

1/2 teaspoon sea salt flakes

1/2 cup (100g) french-style green lentils

1 red capsicum (200g), diced

1 zucchini (120g), diced

1 celeriac (550g), peeled, diced

1 clove garlic, chopped finely

1/2 cup (125ml) extra virgin olive oil

100 gram kale, trimmed, finely sliced

2 tablespoon pomegranate molasses

Method

1.Preheat oven to 180°C (160°C fan-forced). Line a baking tray with baking paper.

2.Place the eggplant in a colander and sprinkle with the sea salt.

3.Place lentils into a saucepan with 1 litre (4 cups) of water; bring to a simmer and cook for 20 minutes or until tender. Drain.

4.Meanwhile, place the capsicum, zucchini, celeriac and garlic in a bowl with 2 tablespoons of the oil. Season with sea salt and freshly ground black pepper and toss to combine. Transfer to the prepared baking tray and roast for 40 minutes.

5.Heat 2 tablespoons of the oil in a non-stick frying pan; cook eggplant in batches over medium heat until golden brown. Add more oil as required.

6.Place the kale in a large bowl and drizzle with the remaining tablespoon of the oil. Rub the oil into the kale to soften the leaves a little, then add the cooked eggplant, roast vegetables, lentils and pomegranate molasses. Season to taste, toss to combine, then arrange on a serving platter.

7.Serve with crispbread and goat’s cheese, if desired.

Not suitable to freeze or microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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