You don’t need to buy expensive meat to have a quality meal! Buy lentils instead, and treat yourself to this roast brinjal, feta and lentil salad.
SERVES 4 // COOK TIME 40 min
2 brinjals, cut into wedges
⅓ cup + 2 tbsp of vegetable oil
2 tbsp vegetable oil
2 tbsp honey
1 tsp paprika
2 cups cooked brown lentils (⅔ cups dried)
Juice of 1 lemon
100 g feta
Handful mint, chopped
1. Preheat oven to 200°C.
2. Toss the brinjals with ⅓ cup oil, honey and paprika. Season with salt and black pepper.
3. Place on a baking tray and roast for 30 minutes, until caramelised, turning halfway through.
4. Toss the lentils with the lemon juice and 2 tbsp oil. Season.
5. To serve, top the lentils with the brinjals, crumble the feta over and sprinkle with mint.
Budget tip: As long as you keep them dry, you can store lentils just about indefinitely. They may take a little longer to cook, but they’ll still be just as nutritious.
Recipes& styling: Chiara Turilli
Photography: Andreas Eiselen