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Warm Aubergine And Lentil Salad

Servings 2


  • 2 tbsp olive oil
  • 1 aubergine diced
  • 1 clove of garlic finely sliced
  • 1 tsp ras-el-hanout
  • 1/2 red onion final sliced
  • 1 tsp dried thyme
  • Juice of 1/2 a lemon
  • 1 x 400g can of lentils
  • 8 cherry tomatoes halved or quartered
  • 50-100 g feta cheese
  • Black pepper


  • Heat the olive oil in frying pan and fry the aubergine and garlic gently for about 10 minutes. Keep moving it around but don't add any more oil - aubergine will absorb as much oil as you care to give it!
  • When the aubergine is almost cooked stir in the ras-el-hanout.
  • Add the red onion and cook for 3-5 minutes to soften.
  • Sprinkle with thyme and mix in the lemon juice
  • Add the drained lentils and cook until warmed through.
  • Stir in the cherry tomatoes and cook for another minute.
  • You can transfer the salad to a bowl or serve it straight from the pan. Crumble the feta cheese over and season with black pepper.