{"id":12974,"date":"2019-11-16T17:26:22","date_gmt":"2019-11-16T04:26:22","guid":{"rendered":"https:\/\/ascensionkitchen.com\/?p=12974"},"modified":"2020-06-21T15:02:40","modified_gmt":"2020-06-21T03:02:40","slug":"eggplant-salad-with-lemony-garlic-dressing","status":"publish","type":"post","link":"https:\/\/ascensionkitchen.com\/eggplant-salad-with-lemony-garlic-dressing\/","title":{"rendered":"Eggplant Salad with Lemony Garlic Dressing"},"content":{"rendered":"
Rich and flavoursome eggplant salad with French lentils, tomatoes, and a lemony-garlic dressing.<\/em> <\/strong><\/p>\n <\/p>\n A Mediterranean-inspired eggplant salad packed with flavoursome fresh herbs and spices – this is a hugely satisfying meal.<\/p>\n Soft, juicy eggplant reminds me of my Nana’s traditional Croatian cooking (which to be honest – is almost anything slightly over-cooked, covered in copious amounts of olive oil and garlic. Oh, and let's not forget the hunk of stale bread and a small glass of 50\/50 homemade red wine and water! I can just hear her, Sveetheart, eat some more!<\/em>).<\/p>\n Pairing it with French lentils and a medley of other things, has turned it into a meal in its own right, and a great source of dietary protein. Entirely plant-based, as always, this is one that will for sure impress anyone at the dinner table.<\/p>\n Eggplants<\/strong> have that gorgeous deep purple pigment in the skin, which lends powerful protective phytonutrients called anthocyanins, with antioxidant effects, while lentils <\/strong>are a fantastic source of prebiotic fibre<\/a>, needed to feed the friendly bacteria in the gut.<\/p>\n This is an absolute mouth-watering plateful of deliciousness!<\/p>\n [bctt tweet=\"Mediterranean Eggplant Salad with lentils, tomatoes, lemon, garlic and herbs. Find it here!\" username=\"laurenglucina\"]<\/p>\n <\/p>\n 1 \/ Pre-heat the oven at 200˚C \/ 392˚F. Start by prepping the eggplant: slice off the ends, then cut into rounds, about 1\/2 cm thick. Slice each round in half to create half-moons, or into strips if it's particularly wide.<\/p>\n Toss with olive oil, season with salt and pepper, then spread over a baking tray lined with baking paper.<\/p>\n <\/p>\n Bake for around 25 minutes. You'll need to use tongs to toss periodically to ensure they cook evenly. The eggplant will shrink and turn golden once ready - delicious!<\/p>\n <\/p>\n 2 \/ Rinse lentils well under running water, then add to a pot, cover with ample water, bring to a boil and simmer until soft, about 20 minutes. Drain and set aside.<\/p>\n In an ideal world – soak your lentils in water during the day prior to dinner, it will help improve bioavailability of nutrients and speed up your cooking time. Hooray!<\/p>\n 3 \/ Once the eggplant has cooked, remove and set aside. Place cherry tomatoes and walnuts on a tray and bake until the tomatoes are shrivelled and juicy. You’ll need to take the walnuts out after about 5 minutes as they toast up quite quickly – once they're done, roughly chop them up.<\/p>\n <\/p>\n 4 \/ In a large bowl, combine the cooked eggplant, lentils, tomatoes, walnuts, capers, preserved lemons<\/a> (sliced thin) and finely chopped parsley.<\/p>\n 5 \/ Whisk all dressing ingredients together and pour over salad, toss. To serve, add a couple of drops of lemon essential oil to coconut yoghurt, mix well, and add a dollop with your meal. <\/strong><\/p>\n <\/p>\n French green lentils (aka Du Puy lentils) are the absolute best for salads, because they hold their shape well when cooked. Red lentils will go mushy (perfect for soups or as a mash), and brown lentils would work though not my first pick.<\/p>\n Za’atar is a Middle Eastern seasoning. You can either combine the individual ingredients to make your own, or keep it simple and use a single spice such as sumac, which has a lovely lemony taste.<\/p>\n To substitute:<\/strong><\/p>\n Combine in a small jar, use 1 teaspoon in the dressing.<\/p>\n Firstly – it’s optional – you can always use fresh lemon. Secondly – please only use the doTERRA Lemon essential oil, as it is safe and approved for use as a food flavouring.<\/p>\n This oil is cold-pressed from the rind of the fruit. The flavor is much more intense than using fresh lemon juice, so is a nice little addition to add some wow-factor.<\/p>\n You can purchase essential oils here.<\/a><\/p>\n Honestly, it’s so filling and flavorsome it really is a stand-alone meal. If you’re enjoying smaller portions, then perhaps;<\/p>\n Yes, but I’d leave out the parsley and add it fresh.<\/p>\n Ok – that’s all for today my friends. If you like and enjoy my recipes, you would help me immensely by pinning or sharing some of my content, I’d be super grateful.<\/p>\n Enjoy, and see you next week,<\/p>\n Lauren.<\/p>\n <\/p>\n If you make and enjoy this recipe, please leave a rating below. And better yet – leave me a comment to tell me how you got on, or just say hi – I LOVE hearing from you. Follow me on <\/em>Instagram,<\/a> Facebook<\/a><\/em><\/span> or Pinterest<\/a> <\/span>to see more of my everyday recipes and wellness tips.<\/em><\/p>\n If you’d like to chat with me about essential oils, or book in a class, you can do that here<\/a>.<\/span> If you’re after a Naturopathic consult, read more here.<\/a><\/span><\/em><\/p>\nEggplant Salad – How to Make:<\/h2>\n
Which are the best lentils to use?<\/h2>\n
What can I substitute for Za’atar?<\/h2>\n
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Where do I source lemon essential oil from?<\/h2>\n
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What do I serve this Eggplant Salad with?<\/h2>\n
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Can I freeze it?<\/h2>\n
More Mediterranean-inspired dishes<\/h2>\n
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\ud83d\udcd6Recipe<\/h2>
Eggplant Salad<\/h2>\n