So we got some eggplant the other day and our CSA box and I decided not to bring it with me on vacation. So the day before I left on vacation I new something had to be done with eggplant. However I wasn't quite sure what I was going to make with it even after I started.
I started by simply roasting eggplant. I am kind of into herb salt lately and so I sprinkled some of that on the eggplant before roasting. I had been listening to Lynn Rosetto Kasper on the Splendid Table the other weekend and she had a recipe about herb salt on her show that inspired me to try it. I'm now in love with herb salt.
Instead of serving eggplant over some rice or other kind of grain I decided I wanted to serve it over lentils. And seeing that I had some delicious homemade goat cheese from our CSA box just two days ago I had to add that this recipe.
This recipe is super simple and very quick plus it's really easy to clean up and simply delicious.
I brought most of our CSA box up with me to the lake resort that I'm staying at all week long. I'm looking forward to doing a lot of cooking while I'm vacation.
One dish I've made already is a Hemp Seed Power Salad from Oh She Glows. I love the salad dressing and surprisingly there is no oil in the salad! The only fat comes from the avocado and hemp seed so it's super healthy. However I do recommend just calling this a Power Salad instead of mentioning that there is hemp seed in it. I'm still hearing jokes about hemp seed from my family members that I served this to.
One last note before I give you the recipe: I'm trying to blog using just my iPhone this week so the look of my blog might appear a little bit different than usual since the formatting features are limited and I'm still getting used to this new way of blogging.
Roasted Eggplant with Goat Cheese Lentils
2 servings, 40 minutes
2 Japanese eggplant, small
1/2 tablespoon grapeseed oil
1 teaspoon herb salt (garlic, thyme, salt)
1/4 cup black lentils
1 cup water
1 teaspoon vegetable bouillon
1 tablespoon minced mint
1/2 cup tomato, finally diced
1 tablespoon (1 ounce) goat cheese
- Cut eggplant into 1/4 inch thick slices. Lightly brush with oil on both sides and sprinkle herb salt on top. Roast at 400°F oven for about 20 minutes or until tender.
- Rinse lentils. Add water and bouillon and lentils to a saucepan. Bring to a boil. Reduce to medium low and simmer for about 20 minutes or until lentils are tender but not falling apart. Drain.
- Adamant and tomatoes to the lentils. Stir and let sit covered for about a minute or two. Stir in goat cheese.
- To serve place lentils in a bowl, then top with eggplant slices. If slices are large cut to be no bigger than 1 inch in diameter. Enjoy!