This recipe is from Green Kitchen Stories blog, and it fascinated me!
The ingredients pack a lot of healthy punch and the flavors sublime.
I did one or two little tweaks to fit our Anti-Cancer diet. Enjoy!
Vegan: Replace honey with maple syrup.
1 aubergine / eggplant
4 spring onions, or 1/2 cup diced red onion
2-4 tbsp extra virgin olive oil
1/2 tsp cinnamon
¼ tsp cumin
1 pinch cayenne
1/2 tsp sea salt
1 handful hazelnuts
½ cup uncooked black lentils
1 ½ cup water
1 pinch sea salt
1/3 cup extra virgin olive oil
1/2 lemon, juice
1 tsp raw honey or maple syrup
sea salt & pepper
1 large handful mixed organic fresh dill, parsley and mint
4 stalks curly kale, green or purple
4 stalks rainbow chard or 2 c. spinach leaves
2 avocadoes, diced
1 pint fresh blackberries, halved
Start by preparing the baked vegetables.
Preheat the oven to 400°F. Wash and cut the aubergine into large cubes and trim and slice the onions, then place in a mixing bowl. Stir together oil and spices in a small bowl, pour the oil mixture over the aubergine and onions and toss to combine. Transfer to a baking tray covered with baking paper. Bake in oven for about 20 minutes or until very soft and golden, check every now and then to prevent from burning, the baking time depends on the size of the vegetables. Add the hazelnuts halfway through.
Meanwhile, cook the lentils in a saucepan with the water for 15 minutes or until tender and can be mashed easily between two fingers. Add sea salt towards the end of the cooking time. Drain any excess water and leave to cool.
Prepare dressing by mixing oil, lemon juice, honey, salt and pepper in a small bowl. Chop herbs finely and add to the oil mixture. Taste and adjust to your liking.
Remove the stems from the kale and coarsely chop the leaves. Finely slice the chard. Place all in a large mixing bowl, add 2 tbsp of the dressing and massage for a couple of minutes until soft. Transfer to a large serving bowl.
Mix the lentils with the remaining dressing and pour them over the kale and chard mixture. Dice avocado and roughly chop the hazelnuts. Add to the salad bowl together with the roasted eggplant, onions and hazelnuts. Toss slightly to combine and then scatter blackberries on top.
May serve with hummus or steamed sweet potatoes on the side.