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Lentil salad with roasted eggplant and confit cherry tomatoes 

Lentil salad with roasted eggplant and confit cherry tomatoes

This is not my recipe: it was taken from the book Simple by Yotam Ottolenghi and I liked it so much that I couldn't help but propose it again in my cooking notes.

It is certainly not a perfect reproduction but even so it is good and does not present difficulties of preparation:
so it fits my kitchen!

The recipe would prescribe cooking the aubergines in the oven or on the flame of the stove ... but in the dome grill on the veranda they came wonderfully and quite quickly.

As for the lentils ... absolutely those of Castelluccio! or at least those of the mountains, small and tasty.

And now, starting as always from the ingredients, let's start cooking!

Ingredients, for two people (v. note):

aubergines (approx. 4)

g.

1'100

Cherry tomatoes

g.

300

mountain lentils 

g.

160

 - basic seasoning

extra virgin olive oil

TS.

2

lemon juice

TS.

1''

garlic (v. note)

clove

1

oregano leaves

TS.

3

salt and black pepper

q.s.

 - final dressing

  

greek yogurt

g.

100

oregano leaves

q.s.

 

Preparation:

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Prick the aubergines with a small knife and place them on a baking sheet lined with parchment paper.

Cook them in a preheated oven at 230 ° C (ventilated, if static 250 ° C) for an hour, turning them halfway through cooking.

If you use a dome grill (as in these photos), thanks to direct heat it will take half an hour.

(in this case you can also use the grill for the cherry tomatoes: for the latter, remember to remove them first!)

When cooked, let it cool just enough to remove the peel without getting burned!
The pulp will be very soft.

Arrange it to cool in a colander so that it loses any excess moisture and keep it aside.

Place the tomatoes in another pan and cook them for ten to fifteen minutes: they will be ready when the skin is slightly dark and wrinkled.

Bring unsalted water to a boil in a saucepan large enough for the lentils and pour over.
Cook them over medium heat for about twenty minutes then drain and let them cool in a colander.

They must be cooked but still slightly al dente: cooking them longer would make them pulp.

Now gather all the necessary ingredients and seasonings.

Collect the lentils in a large bowl with the chopped aubergine and the cherry tomatoes cut in half.

Mix all the ingredients of the base dressing together and then mix them with the vegetables.

Let it rest for half an hour so that the scent of the sauce blends with that of the vegetables.

Serve by completing with the yogurt and decorate with a few leaves of fresh oregano.

Depending on individual tastes, everyone can enrich their portion with further olive oil and yogurt!

Buon appetito!

ADVICES AND NOTES:

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