Friday, July 20, 2012

Summer Lentil and Pasta Salad with Garlic, Eggs, Roasted Eggplants and Caramelized Onions

It's been a very good 3 months since my last blog post.  Taking a break from blogging allowed me to experiment in the kitchen with new ingredients and new flavours without the company of a camera or a tripod.   During that time, most of my recipes has languished over my kitchen counter, waiting to be typed and published on the web.

Today, I'm motivated to share a few exciting and easy recipes that are not only ultra-healthy, low in sodium and have zero saturated fat, they are also remarkably savoury.  This summer salad is one of the first instalments of healthy and easy recipes I created.  On a hot and humid summer's day, it's a great dish to try out as it is refreshing and will certainly gratify the hungry ones.  Packed with proteins and healthy ingredients, this dish bursts with flavour and will surely stimulate your appetite.  

Here at home with 4 guests, the salad disappeared in no time.

Recipe "au pif" of the summer lentil and Pasta salad:
The salad:
1lb (450g) dried pasta (I chose mini macaroni for this salad)
1 can (540ml or 19oz) unsalted or low-sodium cooked lentils
5 garlic cloves - peeled and finely minced
1/2 green bell pepper - finely diced
2 ripe tomatoes - finely diced
1 handful of coarsely chopped fresh coriander - set aside

4 hardboiled eggs - thinly sliced - put aside to garnish
2 asian eggplants (link) - thinly sliced - sprinkled with a pinch of coarse salt, a pinch of turmeric and drizzled with olive oil - roast for about 20 minutes at 350F until golden and tender
1 large onion - finely sliced then sauteed in a little bit of oil until brown and caramelized - set aside
4 lemon wedges

2 tbsp balsamic vinegar
1 tsp apple cider vinegar
3 tbsp extra virgin olive oil
2 tsp dijon mustard
2 tbsp plain greek style yogurt
1 tbsp mayonnaise
pinch of salt
ground black pepper to taste

In a large salad bowl, prepare the vinaigrette by mixing all the ingredients except for the yogurt and mayonnaise.

Through in the salad ingredients and mix well.

Stir in the yogurt and mayonnaise, add salt and pepper.  Stir well.

Garnish with the roasted slices of eggplants, hard-boiled eggs, lemon wedges and the caramelized onions.

Chill for about 20-30 minutes and serve!

Serves 4-6 people

Share and enjoy!

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