Grilled Eggplant Salad With Lentils and Sesame Yogurt

This warm vegetable salad doesn't only bring rich, earthy colors to the plate but also
warming and creamy textures. Coriander and pomegranate add a little bit of zestyness and are loaded with antioxidants and vitamin C.

Grilled Eggplant Salad With Lentils and Sesame Yogurt [Vegan]

Ingredients

For the Salad:

• 2 eggplant
• 2 cups of cooked lentils
• 2 tablespoons apple cider vinegar
• 1 red onion
• 1/2 cup coarsley chopped coriander, parsley and mint
• 1/2 pomegranate
• 1 tablespoon of coconut oil

For the Dressing:

• 1 cup coconut yogurt
• 2 tablespoons tahini
• 2 tablespoons mustard
• 1 tablespoon of maple syrup
• Juice of one lemon
• 1 garlic clove, crushed
• Olive oil

Preparation

1. Heat ghee in a cast iron skillet  and fry eggplant on both sides until golden brown.
2. Combine olive oil, apple cider vinegar and onions in a bowl, add warmed lentils. (You can use freshly cooked or leftovers).
3. Mix all dressing ingredients in a bowl and season to taste with salt and pepper.
4. Before serving toss eggplant, pomegranate and herbs through lentils and arrange on a platter.
5. Serve warm with dressing on the side.

https://www.onegreenplanet.org/vegan-recipe/grilled-eggplant-salad-with-lentils-and-sesame-yogurt-vegan/