Eggplants with Lentils in Feta/Mint Sauce
Looking for a healthy and fresh dish to satisfy your taste buds? Look no further than Eggplants with Lentils in Feta/Mint Sauce! This delicious and colorful dish features tender roasted eggplants and hearty beluga lentils, topped with a creamy feta and mint sauce that's bursting with flavor - it’s one of my favourite summer dishes. Not only is this dish visually appealing, but it's also packed with nutritional benefits. Eggplants are rich in antioxidants and fiber, while beluga lentils are a great source of protein and fiber. Combined, these ingredients make for a satisfying and wholesome meal that's perfect for any time of day.
Prep Time: 15 Minutes
Cooking Time: 30 Minutes
What you’ll need (for 2 portions):
Eggplant - 1 large
Feta - 200g
Lemon - 1 - juice it!
Beluga Lentils - I buy canned ones but you can also cook dry lentils from scratch
Fresh Mint Leaves (a bunch) - don’t be afraid to put a little more
Salt
Olive Oil
Preparation:
Start by slice the eggplant into circles and pre-heating the oven to 200°C
Arrange the circles on a baking sheet and season with some olive oil and salt and. Flip over the slices and repeat the oil and seasonings. (You can brush the oil on if you prefer.)
Roast the eggplant. Cook them until they are soft and golden - it should take around 30 minutes. If you feel like they are starting to get burnt remove them beforehand.
While your eggplants are roasting prepare your beluga lentils (I suggest to pre-cook them if you are using dried lentils) - I usually use canned ones as it’s much quicker. Make sure you wash them properly and cook them in a frying pan at low heat for 5/6 minutes.
We now get to the best part, the sauce! The sauce is definitely what makes this plate and it’s super easy to make. In a blender add the feta (around 3/4’s of feta), the juice from half a lemon and the washed mint leaves. You won’t need to add salt as the feta is already quite salty but you can definitely taste for yourself and do what feels good for you. Blend everything together - if you feel like the sauce is too thick you can add either a little bit of water or some more fresh pressed lemon juice. Blend until you found the right consistency for you.
Plate! Add your lentils to a plate, place your eggplants on top and cover everything with your sauce. Then crumble some feta on top.