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Roasted eggplant, lentil and Persian fetta salad

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James Busby
Brought to you by James Busby
  • Egg free
  • Gluten free
  • Peanut free
  • Sesame free
  • Soy free
  • Wheat free
  • Shellfish free
  • Seafood free
  • Vegetarian
  • Over 4 serves veg or fruit

Such a beautiful and comforting salad to enjoy during the Winter months. The eggplant is crispy on the outside and soft in the middle. There is chewiness from the currants, crunch from the almonds, tanginess from the dressing.  Pair this with a lovely and light James Busby Pinot Noir* from the Yarra Valley region from Liquorland.

  • Serves4
  • Cook time30 minutes
  • Prep time20 minutes
Roasted eggplant, lentil and persian feta salad and james busby wine

Ingredients

  • 2 large eggplants, chopped into 5cm pieces
  • 2 tablespoons extra virgin olive oil
  • Sea salt flakes
  • Cracked black pepper
  • 2 cups baby spinach
  • 1 cup French lentils
  • 400g tinned chickpeas, drained & rinsed
  • 1/2 cup currants, soaked in boiling water for 3 mins
  • 4 spring onion, finely sliced
  • 3/4 cup almonds, roasted and roughly chopped
  • 150g marinated Persian fetta
  • 1/2 cup mint leaves, roughly chopped
  • 1/2 cup parsley, roughly chopped
  • 1 pomegranate, seeds removed

Dressing

  • 1/2 cup extra virgin olive oil
  • 3 tbs white wine vinegar
  • 3-4 tbs lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp pure maple syrup
  • Pinch sea salt flakes
  • Pinch cracked black pepper

Nutritional information

Per serve: Energy: 4032 kJ/965 Cals (46%), Protein: 32g (64%), Fat: 62g (89%), Sat Fat: 14g (58%), Carb: 60g (19%), Sugar: 33g (37%), Dietary Fibre: 27g (90%), Sodium: 873mg (44%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat the oven to 200 degrees fan-forced.

  2. Step 2

    In a large bowl, combine the chopped eggplant, extra virgin olive oil, sea salt flakes, and cracked black pepper. Toss well to coat the eggplant evenly. Spread the eggplant pieces evenly on a baking sheet and roast in the oven for about 25-30 mins, or until they are tender and golden brown. Remove from the oven and set aside to cool.

  3. Step 3

    Meanwhile, cook the lentils according to the package instructions until they are tender but still firm. Drain any excess water and set aside to cool.

  4. Step 4

    In a large salad bowl, combine the baby spinach, eggplant pieces, lentils, chickpeas, currants, spring onions, almonds, fetta, mint, and parsley. Gently toss the ingredients together.

  5. Step 5

    For the dressing, whisk together the olive oil, white wine vinegar, lemon juice, Dijon mustard, maple syrup, salt flakes, and pepper to make the dressing.

  6. Step 6

    Pour the dressing over the salad and toss well to ensure all the ingredients are coated with the dressing. Sprinkle over the pomegranate seeds.

    *Drink responsibly. Visit drinkwise.org.au.

Shop James Busby wine or find more James Busby recipes

Roasted eggplant, lentil and Persian fetta salad

Roasted eggplant, lentil and Persian fetta salad
  • Serves4
  • Cook time30 minutes
  • Prep time20 minutes
Ingredients
  • 2 large eggplants, chopped into 5cm pieces
  • 2 tablespoons extra virgin olive oil
  • Sea salt flakes
  • Cracked black pepper
  • 2 cups baby spinach
  • 1 cup French lentils
  • 400g tinned chickpeas, drained & rinsed
  • 1/2 cup currants, soaked in boiling water for 3 mins
  • 4 spring onion, finely sliced
  • 3/4 cup almonds, roasted and roughly chopped
  • 150g marinated Persian fetta
  • 1/2 cup mint leaves, roughly chopped
  • 1/2 cup parsley, roughly chopped
  • 1 pomegranate, seeds removed

Dressing

  • 1/2 cup extra virgin olive oil
  • 3 tbs white wine vinegar
  • 3-4 tbs lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp pure maple syrup
  • Pinch sea salt flakes
  • Pinch cracked black pepper
    Description

    Such a beautiful and comforting salad to enjoy during the Winter months. The eggplant is crispy on the outside and soft in the middle. There is chewiness from the currants, crunch from the almonds, tanginess from the dressing.  Pair this with a lovely and light James Busby Pinot Noir* from the Yarra Valley region from Liquorland.

    Method
    1. Step 1

      Preheat the oven to 200 degrees fan-forced.

    2. Step 2

      In a large bowl, combine the chopped eggplant, extra virgin olive oil, sea salt flakes, and cracked black pepper. Toss well to coat the eggplant evenly. Spread the eggplant pieces evenly on a baking sheet and roast in the oven for about 25-30 mins, or until they are tender and golden brown. Remove from the oven and set aside to cool.

    3. Step 3

      Meanwhile, cook the lentils according to the package instructions until they are tender but still firm. Drain any excess water and set aside to cool.

    4. Step 4

      In a large salad bowl, combine the baby spinach, eggplant pieces, lentils, chickpeas, currants, spring onions, almonds, fetta, mint, and parsley. Gently toss the ingredients together.

    5. Step 5

      For the dressing, whisk together the olive oil, white wine vinegar, lemon juice, Dijon mustard, maple syrup, salt flakes, and pepper to make the dressing.

    6. Step 6

      Pour the dressing over the salad and toss well to ensure all the ingredients are coated with the dressing. Sprinkle over the pomegranate seeds.

      *Drink responsibly. Visit drinkwise.org.au.