This Roasted Eggplant and Sun-dried Tomatoes Salad is absolutely bursting with flavor. The eggplant is roasted to perfection, and it’s served on a bed of arugula and green lentils. This dish has a spicy kick to it.
Roasted Eggplant and Sun-dried Tomatoes Salad
Ingredients:
1-2 small eggplants, diced
3-5 tablespoons of sesame oil
1 teaspoon of smoked paprika
1 teaspoon of Italian seasoning
Sprinkle ground pepper
1 cup dry of green lentils, soak for 30 minutes prior to cooking.
4 oz. of arugula
1 cup of sun-dried tomatoes, sliced
vegan feta cheese, crumbled
1/2 cup of green olives, sliced
Italian Dressing:
1/2 cup of olive oil
1/4 cup of red wine vinegar
2 tablespoons of lemon juice
1 tablespoon of sugar free maple syrup, optional
2 teaspoons of Dijon mustard
1 garlic clove, minced
1/2 teaspoon of Italian seasoning
Himalayan salt and pepper, to taste
Directions:
-To make dressing: Add dressing ingredients in a glass jar and shake well. You can also whisk ingredients in a small bowl, then set aside.
-Preheat oven to 425F.
-In a small bowl, add the seasoning, ground pepper and sesame oil, stir to combine.
-Dice your eggplant and add to a medium size bowl. Add the seasoning mixture and toss to coat evenly. Cover and roast for about 45-50 minutes until fork tender. Toss 2 times throughout roasting then add 1/4 cup of water when the eggplant has roasted for 30 minutes. Toss again and cover until done.
-Cook green lentils according to directions on packaging. Drain and set aside.
-On two serving plates add arugula, lentils, eggplant, sun-dried tomatoes, green olives and vegan feta cheese. Drizzle Italian dressing and enjoy!
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