2 small Italian eggplant, sliced about 1 cm thick
1 tsp each dried oregano and mint
1 or 2 tomatoes cut into eighths
2 big handfuls of kale
1 cup cooked lentils of choice (I used brown lentil (Masoor
daal))
1 cup cooked chickpeas
¼ cup loosely packed parsley
2 tbsp pine nuts
1 tbsp lemon juice.
For the dressing (makes about ½ cup – you will
have some leftover):
1 clove garlic, minced
1 tbsp extra virgin olive oil
1 tbsp almond butter
2 tbsp water
¼ cup lemon juice
sea salt and black pepper, to taste
Instructions
Switch the oven on to the high broil setting and give it a
few minutes to heat.
Meanwhile, arrange the eggplant slices and tomatoes on a
baking sheet lined with parchment paper. Mist them with olive oil and sprinkle
with dried oregano and mint. Broil for about 8 minutes or until the flesh is
light brown.
Massage kale with salt and lemon juice to taste into chopped
kale till it soften. Add one small clove of minced. Mix it in.
Mix 2 tbsp of parsley into the lentils and the other 2 tbsp
into the chickpeas. Squeeze 1 tbsp lemon juice in each and season to taste with
black pepper and/or sea salt.
When the eggplant and tomato have finished roasting, remove
them from the oven. Arrange them in a bowl along with greens and the lentils
and chickpeas. Scatter the pine nuts on top.
Whisk together all ingredients for the dressing drizzle generously,
along with lemon wedges to garnish if desired.
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