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
- 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.
- 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.
- Combine chopped coriander, lemon juice and extra virgin olive oil well and set aside.
- Drain any remaining liquid from lentils and add to pan, turning heat back on. Toss until heated through. Dress immediately before serving.