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"A gourmet who thinks of calories is like a tart who looks at her watch." - James Beard


Wednesday, August 15, 2012

Roasted Eggplant, Beet and Lentil Salad

This is a healthy summer salad that turned out pretty well.  We didn't love it but it was pretty nice.  Unfortunately the camera lens may have been a little dirty and these pics look a little blurry.  

I saw some cute baby eggplants at the market that I used for this recipe.  

You'll also need a large-ish beet and some lentils.  You can use plain brown lentils.  I used this sprouted lentil  and bean mix.

You'll also need oil and balsamic vinegar, salad greens, a cucumber and some goat's cheese.

Slice the eggplant into discs about 1/2 inch thick.

Sprinkle with salt and a bit of oil and place on a parchment-lined baking sheet.

Peel the beet and slice into 1/2 inch half-moons.  Sprinkle with oil and salt and place on a separate parchment-lined baking sheet.

Bake the eggplant and beets at 375 degrees for about 20 minutes, then flip and bake 10 minutes more.

Meanwhile, cover the lentils with water, add some salt and bring to a boil.  Simmer about 10 minutes and then remove from heat and let stand, covered, for about 10 more minutes.

Once the lentils are done, drain them and let them cool a bit.

Chop the cucumber.

Mix with the lentils in a bowl and sprinkle with balsamic vinegar, olive oil, salt and pepper.

Remove the roasted eggplant and beets from the oven.

Place some salad greens on a plate.

Top with the balsamic lentils and cucumbers.

Then top with the roasted beets and eggplant.  

Then crumble the goat's cheese over the salad and serve. A nice, hearty, healthy summer salad.  

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