Starters & salads
Eggplant and Lentil Salad
Cooking instructions are available on the original Cookidoo® page.
Open on Cookidoo® ↗TM5TM6TM7
Details
- Difficulty
- easy
- Prep
- 10 min
- Active
- 10 min
- Cook
- 40 min
- Total
- 40 min
- Yield
- 2 portions
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- Category
- Starters & salads
- Time
- 30–60 min
- Nutrition
- High proteinHigh fibre
- Difficulty
- Easy
- eggplant
- 14 oz
- red onions
- 3 oz
- red bell peppers
- 3.5 oz
- chili powder
- 0.1–0.3 tsp
- salt
- 1 tsp
- ground black pepper
- 0.8 tsp
- honey
- 2 tsp
- extra virgin olive oil
- 2 oz
- lentils
- 8.5 oz
- mixed herbs, fresh
- 1 bunches
- garlic
- 1 cloves
- Dijon mustard
- 1 tsp
- raspberry vinegar
- 1 oz
- water
- 2 tsp
- raisins
- 1–2 tbsp
- Halloumi
- 7 oz
- fresh mint leaves
- fresh mint leaves
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Sodium
- 2,135.8 mg
- Protein
- 47.6 g
- Energy
- 4,556.8 kJ
- Calories
- 1,089.1 kcal
- Fat
- 52.9 g
- Fibre
- 22.8 g
- Saturated fat
- 19.4 g
- Carbohydrates
- 113.8 g