Eggplant and Lentil Salad

4.3 7 rating

Prep. 10 min

Total 40 min

2 portions

Ingredients

eggplant cubed (½-1 in.)
14 oz
red onions sliced (¼ in.)
3 oz
red bell peppers cubed (½-1 in.)
3 ½ oz
chili powder
⅛ - ¼ tsp
⅛ tsp chili flakes, dried
salt divided, plus extra, to season, to taste
1 tsp
ground black pepper divided, plus extra, to season, to taste
¾ tsp
honey divided
2 tsp
extra virgin olive oil divided, plus extra to grease
2 oz
lentils pre-cooked
8 ½ oz
mixed herbs, fresh
1 bunch
garlic clove
1
Dijon mustard
1 tsp
raspberry vinegar
1 oz
1 oz white balsamic vinegar
water ice-cold
2 tsp
raisins
1 - 2 tbsp
Halloumi
7 oz
fresh mint leaves to garnish

Difficulty

easy

Nutrition per 1 portion

Sodium 2135.8 mg

Protein 47.6 g

Calories 4556.6 kJ / 1089.1 kcal

Fat 52.9 g

Fibre 22.8 g

Saturated Fat 19.4 g

Carbohydrates 113.8 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Fabulous 50+ 5 Recipes
United States

You might also like...

Nourish Bowl (Diabetes)

55 min

Orange Salmon with Broccoli Couscous

35 min

Rainbow Mediterranean Couscous Salad

1 h

Broccoli Red Lentil Soup

25 min

Grated Carrot Salad

10 min

Black Tahini Banana Bread

1 h 20 min

Spicy Shrimp and Quinoa Bowl

30 min

Avgolemono (Greek-style Chicken Soup)

40 min

Eggplant and Lentil Salad

40 min

Crunchy Salad with Green Goddess Dressing (Diabetes)

20 min

Lentil Salad

35 min

West African Peanut Soup with Chicken

50 min