Eggplant Lentil Salad

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About


  • 60 ml (2 fl oz/¼ cup) olive oil
  • 300 g


  1. Heat 2 tablespoons of the oil in a large frying pan over medium heat. Add the eggplant and cook, stirring, for 5 minutes, until soft. Add the onion and cumin and cook for 3 minutes, or until the onion is soft. Transfer to a bowl and season.
  2. Heat the