Eggplant and lentil mixed salad.

Wishing everyone a very good day! I hope you’re all doing well. Today has been a particularly busy day for me. However, I’ve brought a new recipe to share with this vegetarian platform. While we prepare salads in many ways, creating one with eggplant (brinjal) and lentils is a unique experience. To enhance its nutritional value, I’ve included gotu kola (Centella asiatica).

As we all know, eggplants are rich in fiber, vitamins, and numerous other nutrients. Similarly, lentils, being a great source of protein, make this dish a valuable part of a balanced diet. This was my first attempt at preparing this salad, and it turned out to be truly delicious. Inspired by a recipe I came across in a food magazine, I followed their method. Let’s explore how it was made!

Materials Used.

2 well-washed eggplants.
Well-washed lentils 50g.
A few well-washed Centella asiatica leaves.
2 Teaspoon of Lime juice.
1 1/2 Teaspoon of Pepper powder.
Some water.
Salt as needed.
Curry leaves
Pandan leaves
2 garlic cloves, peeled.
A tomato cut into small pieces.
1 onions, finely chopped.
2 Tablespoon of coconut oil.

The cooking process as follows.

To start, place a pot on the stove and add the pre-washed lentils to it. Then, pour in one cup of water along with a few pieces of pandan leaves (rampe), curry leaves, and two cloves of crushed garlic. Allow the mixture to simmer gently until the lentils are cooked, as shown in the pictures below.

Once the lentils are cooked, use a strainer to drain the water thoroughly. Afterward, carefully remove the curry leaves, pandan leaves (rampe), and garlic cloves from the lentils. This will leave you with perfectly cooked lentils.

Take a bowl containing lime juice and add about To this, add one teaspoon of ground black pepper and a pinch of salt. Mix everything thoroughly until well combined. This dressing will add a tangy and flavorful touch to the salad.

Next cut the eggplants into small cube-shaped pieces. Similarly, slice the gotukola leaves into thin strips. These will form the base of your salad, adding texture and a burst of freshness.

Take the chopped eggplant pieces and place them in a pan. Add approximately 2 tablespoons of coconut oil, followed by half a teaspoon of pepper and a pinch of salt. Mix everything thoroughly to coat the eggplant evenly. Cook the mixture until the eggplant pieces are well-fried.

Take the boiled lentils and transfer them to a mixing bowl. Add the chopped tomatoes, onions, and prepared gotu kola strips to the lentils. Pour the lemon juice mixture over the ingredients and mix everything well.

Add the sautéed eggplant pieces to the lentil mixture. Gently mix everything together to combine the flavors. Your nutritious and flavorful salad is now ready to be served and enjoyed.

So, this dish pairs perfectly with hot rice, adding a delightful touch to your dining table. It’s an ideal salad choice for vegetarians. If you have pineapple chunks available, adding them would elevate the flavor even further. Unfortunately, I couldn’t include them this time as I didn’t have any at home. Try preparing this dish in your own way and enjoy its unique taste. With that, I’ll take my leave for today. Wishing you all a wonderful day ahead!