As much as I’m a big fan of simple meals that can be whipped up in 10-15 minutes, sometimes it’s nice to have a change of pace.
Here’s where the ‘set and forget’ meals come into play.
One of my favourites is to halve an eggplant or two, score the flesh and drizzle with oil. Then bake for 45mins or so until the eggplant is golden and super soft.
All that is needed then is a quick side salad and something to top the eggplant. A generous dollop of pesto and a little extra parmesan is an old stand by.
The other night I discovered something a little different and just as delicious – a warm dressing or ‘vinaigrette’ made with lentils and tomato.
roast eggplant with lentil & tomato vinaigrette
1 large eggplant
240g (9oz) cooked or drained canned lentils
large handful cherry tomatoes, halved
1 tablespoon sherry or rice wine vinegar
1. Preheat oven to 180C (350F). Halve eggplant lengthwise and score the cut flesh. Place on a tray skin side down and drizzle with oil.
2. Bake for 45-55mins or until eggplant is super soft and golden.
3. When the eggplant is almost done, heat a 4 tablespoons olive oil in a small saucepan. Add lentils and tomato and cook until hot. Remove from the heat and stir in the vinegar. Season.
4. Serve eggplant halves topped with the lentil & tomato vinaigrette.
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