Roasted Eggplant Salad with Lentils and Tangy Miso Dressing


Chances are you have had the urge to buy those cute little eggplants at the farmer’s market and with fall quickly approaching an even more irresistible breed called fairytale eggplants has come to town.


This Roasted eggplant salad with herbs, lentils, tomatoes and tangy miso dressing recipe is the perfect thing to put them to the test. A light vegetarian dish with great flavor and texture.







1 pound Asian eggplant, halved lengthways
2 tablespoons extra virgin olive oil
Sea salt
1 cup cooked lentils, see below
½ cup parsley leaves
¼ cup torn basil leaves
1 cup cherry tomatoes, halved
1 scallion, thinly sliced
Toasted black sesame seeds to garnish

For preparation instructions visit Amy Chaplin

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