Cooked - Lentil Salad With Roasted Eggplants

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Home Pricing Community My Recipes

Lentil Salad With Roasted Eggplants

4.0

2-3 small eggplants or 1 large eggplant (sliced into 1” rounds or cubes)

1 red bell pepper (cut in strips)

2 cups cooked lentils

1 small red onion (sliced)

12 oz marinated mozzarella balls

1 tsp salt

½ tsp black pepper

1 tsp dry oregano

½ cup olive oil

Handful of fresh basil

2 tbsp red wine vinegar

6 tbsp olive oil

1 tbsp Dijon mustard

1 garlic clove (grated)

½ tsp salt

¼ tsp black pepper

Preheat oven to 450F degrees.
In a large bowl add the eggplants, onion and red bell pepper. Season and drizzle olive oil. Toss well so all veggies are coated. Transfer veggies to a baking sheet and roast for 20 minutes or until vegetables caramelized.
In a bowl whisk together all ingredients for the dressing until it emulsifies.
Transfer roasted vegetables to the bowl. Add lentils and mozzarella balls. Tear fresh basil. Toss to combine and serve with some pita or crusty bread!

Course🍚Side Dish

Diets🥕Vegetarian...

Category🥗Salad

CuisineMediterranean

Occasions📆Everyday🏞️Picnic🍲Potluck

Season☀️Summer

DifficultyEasy ⏰ 40m

Created 3 weeks ago

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