Eggplant Lentil Salad

Name: Eggplant Lentil Salad
Yield: Serves 4–6
Ingredients: 1 tablespoon red wine vinegar; 3 garlic cloves, chopped; 2 tablespoons chopped parsley; 375 ml (13 fl oz/1l/2 cups) vegetable stock; ¼ teaspoon ground cumin; 185 g (6½ oz) puy lentils; 60 ml (2 fl oz/¼ cup) olive oil; 300 g (10½ oz) eggplant (aubergine), finely diced; 1 small red onion, finely diced; 1 tablespoon extra virgin olive oil

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

60 ml (2 fl oz/¼ cup) olive oil
300 g

Vegan
Gluten-free

Method

Heat 2 tablespoons of the oil in a large frying pan over medium heat. Add the eggplant and cook, stirring, for 5 minutes, until soft. Add the onion and cumin and cook for 3 minutes, or until the onion is soft. Transfer to a bowl and season.
Heat the