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Baked Aubergine with Lentil Salad, creamy Hummus & Roast Tomatoes

January 22, 2020 / Niki / 13 Comments

The lentil salad is inspired by a tapas salad I’ve eaten in Spain lots of times. It’s served in a bar in tapas bar in Barcelona with a really good atmosphere and tasty tapas.

I thought I’d try to recreate it here – earthy lentils, fresh veg, a lovely harissa dressing and lots of fresh herbs. Delicious.

And what better to serve it with? My favourite baked aubergine dolloped with creamy hummus. The juicy popping cherry tomatoes complete the dish.

If you’re pushed for time pre-cooked lentils work really well here as well.

I really hope you enjoy!

Much love, Niki xxx

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes

Info

 

  2 servings
  15 minutes preparation time
  35 minutes cook time

Ingredients

  • 2 aubergines sliced into half lengthwise and scored 
  • 2 tbsp olive oil 
  • 2 big handfuls cherry tomatoes 
  • Big pinch sea salt 
For the lentil salad; 
  • 200g green lentils rinsed 
  • 750ml veg stock 
  • 1 red onion chopped up finely 
  • Handful Cherry tomatoes chopped 
  • 1 red pepper chopped up finely 
  • 50g walnuts toasted and crushed up a little 
  • Big handful mint chopped
  • Big handful coriander chopped 
Dressing; 
  • 1-2 tbsp harissa – shop bought or homemade here
  • 3 tbsp extra virgin olive oil 
  • 1/2 Lemon juice 
  • 1 tsp sea salt 
Hummus; 
  • 1 can chickpeas drained  – reserve 2 tbsp for topping
  • Juice 1/2 lemon
  • 1 clove garlic
  • 2 tbsp extra virgin olive oil
  • Pinch cumin seeds
  • 1/2 tsp sea salt
  • Water if needed
  • Pinch chilli flakes 

Directions

To cook the aubergines and tomatoes; 

  1. Pre heat oven to 180c 
     
  2. Score aubergines then add them along with the cherry tomatoes and the oil to a large baking tray and then season.
    Bake for 20-25v minutes or until the top of the aubergines are cooked through and the tomatoes are bursting. Set aside.

To cook the lentils;

  1. Add the lentils and stock to a large saucepan. Simmer for 25 -35 minutes stirring occasionally, until tender. Add more water if needed. Drain and set aside to cool.
  2. In a large bowl mix all the ingredients with the lentils.
  3. Add all the dressing ingredients to a jar, and shake to combine.
  4. Pour over the lentil mix and stir to combine.

To make the hummus;

  1. Add all the ingredients to a food processor or high speed blender and blitz until very smooth and creamy (2-3 minutes).

To serve; 

  1. Top the aubergines with lots of creamy hummus, pile on lentils and top with cherry tomatoes.

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13 Comments

  1. Shannon on February 17, 2020 at 11:12 pm

    This was epic – our first day on a plant-based diet and if all the food is like this we’ll be able to stick to it no worries!!! Thanks for the awesome recipe and wonderful ideas, I’m coming back for the cookbook 🙂

    Reply
    • Niki on February 18, 2020 at 4:22 pm

      Hi Shannon
      Fantastic news! Well I hope theres some ideas here (and in my cookbook ;)) for you!

      Much love, Niki xxx

      Reply
  2. HannaH on April 8, 2020 at 7:40 am

    Sounds great. Could you prepare the hummus and lentil salad a day before?

    Reply
    • Niki on April 8, 2020 at 8:56 am

      Yes absolutely! would work really well.
      Much love, Niki xxx

      Reply
  3. Nassrin on April 16, 2020 at 5:10 pm

    This recipe changed my life! It is sublime.
    Finished mine then greedily watched while my daughter enjoyed hers!
    I shall be buying more aubergines from here on out.

    Reply
    • Niki on April 17, 2020 at 10:04 am

      Fantastic!
      So happy to hear xxx

      Reply
  4. Sticky Aubergine & Courgette Puttanesca Roast cauliflower - Rebel Recipes on June 5, 2020 at 12:57 pm

    […] These Baked Aubergines with Lentil Salad, Creamy Hummus and Roast Tomatoesis inspired by a tapa salad and really hits all those wonderfully subtle spiced spots. Fancy something a little heartier? […]

    Reply
  5. Griddled Aubergine with smashed Avocado & Blistered Tomatoes - Rebel Recipes on September 2, 2020 at 8:07 pm

    […] you like this recipe, why not give one of my other aubergine recipes a try? These Baked Aubergines with Lentil Salad, Creamy Hummus and Roast Tomatoesis inspired by a tapa salad and really hits all those wonderfully subtle spiced spots. Fancy […]

    Reply
  6. Kait on September 3, 2020 at 6:39 pm

    This was honestly so delicious! I swapped the lentils for black turtle beans as that was all I had but the recipe worked great with them too. I’m always trying to figure out how to cook aubergine in creative ways and this was deffo a winner sp thank you!

    Reply
    • Niki on September 6, 2020 at 11:57 am

      So happy you liked it Kait!
      xxx

      Reply
  7. Spiced Aubergine Pide (Vegan Turkish Flatbread Pizza) - Rebel Recipes on September 6, 2020 at 6:48 pm

    […] you like this recipe, why not give one of my other aubergine recipes a try? These Baked Aubergines with Lentil Salad, Creamy Hummus and Roast Tomatoes is inspired by a tapa salad and really hits all those wonderfully subtle spiced spots. Fancy […]

    Reply
  8. Snigdha on January 29, 2021 at 10:10 am

    Absolutely loved making this recipe! Aubergines are my favourite vegetable and I’m always looking to make it different ways.
    This recipe had an interesting combination – lentils salad + hummus + aubergines and is a winner!
    I did make a couple of tweaks – sprinkled some zaatar & sumac on the aubergines while they were cooking. Also added the spices to the lentil salad.
    And drizzled some promergranate molasses when I assembled the dish.
    The result… amazing!
    Definitely making it again.

    Reply
    • Niki on January 29, 2021 at 6:52 pm

      So happy you liked!
      Love, Niki xxx

      Reply

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Recipe Tags: Lentils aubergine hummus

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