Salsa Baked Aubergine
Juicy aubergine with zesty tomato salsa, goat cheese, roasted pine nuts and beluga lentils.
Ingredients
Number of portions
Baked Eggplant:
5 eggplants, halved lengthwise
50 g olive oil
5 g salt
300 ml Santa Maria Rio Grande Salsa
500 g goat cheese, crumbled
100 g sunflower seeds
Beluga lentil salad:
400 g black Beluga lentils
1 liter water
120 ml olive oil
100 ml balsamico vinegar
50 ml lemon juice
40 g Santa Maria Orange & Pepper
200 g pomegranate kernels
80 g red onion, thinly sliced
For serving:
300 ml greek yogurt
Extra Santa Maria Rio Grande Salsa
20 g fresh mint, chopped
40 g parsley, chopped
How to prepare
Eggplant:
Preheat the oven to 170°C.
Score the flesh of the eggplant.
Rub eggplant with olive oil and salt.
Bake in oven for approximately 40 minutes.
Increase the oven temperature to 200°C.
Pour salsa over the eggplant, then add grated goat cheese over the salsa and sprinkle with sunflower seeds.
Gratinate the eggplant for about 10 minutes, until the cheese is melted and has a nice golden color.
Beluga lentil salad:
Boil the beluga lentils in water for about 15–20 minutes, until the lentils are just softened.
Drain the water and rinse the lentils in cold water.
Mix all the ingredients for the dressing together.
Pour the dressing over the lentils, then mix in red onion and pomegranate seeds.
Serving:
Serve the eggplant with beluga salad, a click of thick yogurt and extra salsa.
Garnish with chopped herbs.
Recipe categories
Food