Baked aubergine salsa rio grande 4-3

Salsa Baked Aubergine

Juicy aubergine with zesty tomato salsa, goat cheese, roasted pine nuts and beluga lentils.


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

  1. Preheat the oven to 170°C.

  2. Score the flesh of the eggplant.

  3. Rub eggplant with olive oil and salt.

  4. Bake in oven for approximately 40 minutes.

  5. Increase the oven temperature to 200°C.

  6. Pour salsa over the eggplant, then add grated goat cheese over the salsa and sprinkle with sunflower seeds.

  7. Gratinate the eggplant for about 10 minutes, until the cheese is melted and has a nice golden color.

Beluga lentil salad:
  1. Boil the beluga lentils in water for about 15–20 minutes, until the lentils are just softened.

  2. Drain the water and rinse the lentils in cold water.

  3. Mix all the ingredients for the dressing together.

  4. Pour the dressing over the lentils, then mix in red onion and pomegranate seeds.

  1. Serve the eggplant with beluga salad, a click of thick yogurt and extra salsa.

  2. Garnish with chopped herbs.

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