Baked Aubergine with Lentil Salad, Creamy Hummus & Roast Tomatoes
Inspired by Spanish tapas, this salad takes all the best parts and combines them into a complete meal that’s just as deliciously hot as it is cold.
Ingredients
For the aubergines and tomatoes
- 2 aubergines sliced into half lengthwise and scored
- 2 tbsp olive oil
- 2 big handfuls of cherry tomatoes
- Big pinch of sea salt
For the salad
- 200 g green lentils rinsed
- 750 ml vegetable stock
- 1 red onion chopped finely
- Handful of cherry tomatoes chopped
- 1 red pepper chopped finely
- 50 g walnuts toasted and slightly crushed
- Big handful of mint chopped
- Big handful of coriander chopped
For the dressing
- 1-2 tbsp harissa
- 3 tbsp extra virgin olive oil
- 1/2 lemon juice
- 1 tsp of sea salt
For the hummus
- 1 can chickpeas drained reserve 2 tbsp for topping
- Juice 1/2 lemon
- 1 clove garlic
- 2 tbsp extra virgin olive oil
- Pinch of cumin seeds
- 1/2 tsp of sea salt
- Water if needed
- Pinch of chilli flakes
Instructions
To make the aubergines and tomatoes
- Pre-heat the oven to 180c.
- Score the aubergines and place in a large baking tray with the tomatoes. Cover with oil and season well.
- Bake for 20-25 minutes or until the top of the aubergines are cooked through and the tomatoes are bursting. Set aside.
To make the lentils
- 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.
- Add all the dressing ingredients to a jar, and shake to combine.
- In a large bowl, mix all the salad ingredients with the lentils.
- Pour the dressing over the lentil mix and stir to combine.
To make the hummus
- Add all the ingredients to a food processor or high-speed blender and blitz for 2-3 minutes until smooth.
To assemble
- Top the aubergines with lots of creamy hummus, pile on the lentil salad and finish with cherry tomatoes.
Notes
2 servings