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Starters & salads

Eggplant and Lentil Salad

★ 5.05 ratings

This recipe is ideal for the diet of women over 50 because the lentils and halloumi provide an excellent source of protein. Protein requirements increase with age and should be met as much as possible to keep muscles, cell function and the immune system healthy. Lentils also provide a valuable source of fibre, which can help with digestive problems. A high vegetable content helps to keep the energy balance in balance, as the need for energy decreases with increasing age due to a reduced metabolic rate. Vegetables contain few calories but a high nutrient density and therefore support the energy balance. The olive oil used provides healthy polyunsaturated fatty acids, which are crucial for maintaining healthy blood vessels and the cardiovascular system.

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Details

Difficulty
Easy
Prep
10 min
Active
10 min
Cook
40 min
Total
40 min
Yield
2 portions

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Difficulty
Easy

Ingredients

eggplant, medium-sized
395 g
red onion
85 g
red bell pepper
100 g
chilli powder
0.1–0.3 tsp
salt
1 tsp
black pepper, ground
0.8 tsp
honey
2 tsp
extra virgin olive oil
60 g
lentil, dried, any type
240 g
fresh mixed herbs
1 bunches
garlic
1 cloves
Dijon mustard
1 tsp
raspberry vinegar
30 g
water
2 tsp
raisin, all varieties
1–2 tbsp
Halloumi
200 g
mint leaves
mint leave, fresh

Nutritionper portion

Nutrition values

Recipe total uses the listed yield. Choose Custom to enter a different number of portions.

Protein
47.7 g
Energy
4,598.2 kJ
Calories
1,099 kcal
Fat
53.5 g
Fibre
23.2 g
Carbohydrates
114.7 g

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