Beluga Lentil Salad with Roasted Eggplant
30 min
Veggie
61351
For 2 Portions
160 g
black lentil
100 g
ciabatta bread
60 g
tomato, sundried, in oil
60 g
baby spinach
60 g
yogurt, plain
4 g
parsley, fresh
1
lemon
1
eggplant
3 tbsp
olive oil
2 pinch(es) of
chili flake
2 clove(s)
garlic
1/2 tsp
oregano, dried
1/2 tsp
fennel seed
pepper
salt
1. All set?
2. Preheat oven to 450°F (conventional, recommended) or 410°F (fan).
3. Cook lentils according to package instructions, drain and let cool.