It may not be as warm as I would like just yet but salads can still be just right. They just need a bit of warmth to them. I served this with freshly baked pain de campagne. A perfect combination.

Eggplant and Lentil Salad
adapted from Tossed by Jane Lawson
3 tablespoons olive oil
1 cup green lentils
2 cups vegetable stock
1 red onion, finely chopped
1/4 teaspoon cumin
1 teaspoon ground coriander
3 cloves garlic, finely chopped
1 large eggplant, diced into small pieces
2 tablespoons chopped coriander
juice 1 lemon
2 tablespoons extra virgin olive oil

  1. Place 1 tablespoon of oil, stock and lentils in a saucepan. Bring to the boil and simmer for approx 30 minutes until lentils are just tender.
  2. Heat remaining oil in a large frypan. Add eggplant and cook, stirring occasionally for 5 minutes or until soft. Add spices, onion and garlic. Saute for another 3 minutes. Turn off heat.
  3. Combine chopped coriander, lemon juice and extra virgin olive oil well and set aside.
  4. Drain any remaining liquid from lentils and add to pan, turning heat back on. Toss until heated through. Dress immediately before serving.