Exquisite Vegan New Zealand Smoked Eggplant Lentil Salad with Roasted Beetroot

Allergens

None

Ingredients

• 2 large beetroots, peeled and chopped into wedges
• 1 large eggplant, sliced into 1/2
• inch rounds
• 1 cup green lentils, cooked according to package instructions
• 1 cup cherry tomatoes, halved
• 1 small red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup extra virgin olive oil
• 3 tablespoons apple cider vinegar
• Salt and pepper, to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. Toss the beetroot wedges in 2 tablespoons of olive oil, salt, and pepper. Spread them on a lined baking sheet and roast for 35 40 minutes or until tender. Allow to cool slightly and then cut into bite sized pieces.
3. Preheat a grill or grill pan over medium heat. Brush the eggplant slices with olive oil, salt, and pepper on both sides. Grill for 2 3 minutes per side or until softened and slightly charred. Allow to cool slightly and then chop into bite sized pieces.
4. In a large bowl, combine the cooked lentils, roasted beetroot, grilled eggplant, cherry tomatoes, red onion, parsley, and mint. Drizzle with remaining olive oil and apple cider vinegar, seasoning with salt and pepper to taste. Gently toss to combine.
5. Serve immediately in a colorful bowl or plate, garnished with additional fresh herbs if desired.

Chef’s Insight

This dish is perfect for an elevated lunch or dinner, impressing your guests with its flavorful combination and beautiful presentation.

Notes

Feel free to add additional ingredients such as avocado, feta cheese (for non-vegan), or nuts for extra texture and flavor.