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Explore the flavors of Mediterranean cuisine with this seriously amazing lentil salad. It’s hearty, refreshing, and keeps well in the fridge for days. I usually make it with fresh garlic, but this time I tried it with roasted garlic—and honestly, I can't decide which version I love more. Both are absolutely delicious! Ingredients • 1 cup (200g) green or brown lentils, boiled until tender • 3 red bell peppers • 2 medium eggplants • 1 whole head of garlic, roasted and smashed (or 3 fresh garlic cloves, finely chopped) • ½ bunch fresh parsley, finely chopped • ⅓ cup (80ml) extra virgin olive oil, or to taste • ¼ cup (50ml) red wine vinegar, or to taste • Salt and freshly ground black pepper, to taste Instructions Cook the Lentils: Rinse the lentils and boil for about 20 minutes, or until tender but not mushy. Drain and set aside. Roast the Vegetables: Preheat your oven to 200°C (390°F). Place the whole red peppers, whole eggplants, and the garlic head on a baking tray. Drizzle or rub them lightly with olive oil. Roast for 30–40 minutes, until the vegetables are soft and nicely charred. Peel and Prep: Let the vegetables cool slightly. Peel the skins off the peppers and eggplants. Gently squeeze out some of the eggplant’s excess moisture with your hands (no need to overdo it). Roughly mash the peppers and eggplants together. Squeeze the roasted garlic out of its skin and mash it with a fork. Assemble the Salad: In a large bowl, combine the cooked lentils, mashed roasted vegetables, garlic, and chopped parsley. Season: Drizzle with olive oil and red wine vinegar. Add salt and pepper to taste. Mix everything well and adjust the seasoning if needed. Serve: Enjoy warm, at room temperature, or chilled. It’s perfect with crusty bread or alongside grilled fish, chicken, or halloumi. #lentilsalad #eggplantsalad #greekcuisine🇬🇷 #greekrecipes #cooking #mediterraneandiet #alexandrashome #fypシ
Explore the flavors of Mediterranean cuisine with this seriously amazing lentil salad. It’s hearty, refreshing, and keeps well in the fridge for days. I usually make it with fresh garlic, but this time I tried it with roasted garlic—and honestly, I can't decide which version I love more. Both are absolutely delicious! Ingredients • 1 cup (200g) green or brown lentils, boiled until tender • 3 red bell peppers • 2 medium eggplants • 1 whole head of garlic, roasted and smashed (or 3 fresh garlic cloves, finely chopped) • ½ bunch fresh parsley, finely chopped • ⅓ cup (80ml) extra virgin olive oil, or to taste • ¼ cup (50ml) red wine vinegar, or to taste • Salt and freshly ground black pepper, to taste Instructions Cook the Lentils: Rinse the lentils and boil for about 20 minutes, or until tender but not mushy. Drain and set aside. Roast the Vegetables: Preheat your oven to 200°C (390°F). Place the whole red peppers, whole eggplants, and the garlic head on a baking tray. Drizzle or rub them lightly with olive oil. Roast for 30–40 minutes, until the vegetables are soft and nicely charred. Peel and Prep: Let the vegetables cool slightly. Peel the skins off the peppers and eggplants. Gently squeeze out some of the eggplant’s excess moisture with your hands (no need to overdo it). Roughly mash the peppers and eggplants together. Squeeze the roasted garlic out of its skin and mash it with a fork. Assemble the Salad: In a large bowl, combine the cooked lentils, mashed roasted vegetables, garlic, and chopped parsley. Season: Drizzle with olive oil and red wine vinegar. Add salt and pepper to taste. Mix everything well and adjust the seasoning if needed. Serve: Enjoy warm, at room temperature, or chilled. It’s perfect with crusty bread or alongside grilled fish, chicken, or halloumi. #lentilsalad #eggplantsalad #greekcuisine🇬🇷 #greekrecipes #cooking #mediterraneandiet #alexandrashome #fypシ

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