Slack… and Roasted Eggplant Lentil Salad


Summer is all about easy living. Well outside working hours, I suppose. During the winter and spring, my kitchen was prep central every Sunday. However, as it grows warmer, my will to spend an entire Sunday prepping lessens. Also, let’s be real, I tend to prep “cold weather” foods- lasagna rolls, casseroles, hearty soups and stews, etc. During the summer, hand me a salad and some grilled meat/fish. A cold drink doesn’t hurt either. Preferably a dry red or something with a twist of lime.

It’s either the summer heat or post vacation slump, but my will to prep, prep, prep has been sapped. I will admit, I’ve been cutting myself a ton of slack and you know what? It rocks. This weekend, we said forget the messy house and laundry and went to the beach. Sun beats laundry. Hands down. Hand me my straw hat over a sponge any damn day.

So since I’ve all but checked out from life lately, I’ve had the tendency to buy food and then forget to cook it. So a few days ago, I had a “fridge cleanse.” I found myself with an eggplant about to go, parsley that needed chopping before it wilted, and mushrooms with just a day or two left before they went south and decided to grow gifts for me in the fridge. Thus was born my Roasted Eggplant Lentil Salad. It really was a fridge cleanse so I was pretty damn pleased when it tasted delicious.


So while I would love it if you all made this dish, I say forget the kitchen for a day and go lie in the sun. We did- see the smiles? We were pretty happy (and geeky) with our kindles and sunglasses. Long Live Summer.


What’s Inside: Eggplant Lentil Salad
Servings: 3* • Serving Size: 1 1/2 cup • Calories Per Serving: 220


  • 1 cup dried lentils
  • 3/4 cup sliced baby bella mushrooms
  • 1/2 tbsp extra virgin olive oil
  • 1 eggplant, cubed
  • 1/3 yellow onion, diced
  • 1/3 cup parsley, chopped finely
  • 3 tbsp lemon juice
  • 2 cloves garlic
  • 6 tbsp feta cheese
  • salt and pepper
  • 3 bay leaves


Preheat oven to 375 degrees.

Spray baking sheet with olive oil. Spread out eggplant, toss with a spray of oil and salt to taste. Roast for 30 minutes, tossing halfway through. Eggplant should be roasted until well done.

In medium sauce pan, cover 1 cup dried lentils with 2 cups of water. Add in garlic and bay leaves. Mix well. Bring water to a rapid simmer and then reduce heat. Cook for 20-30 minutes until lentils are tender but still firm.

While eggplant and lentils are cooking, heat oil in a medium pan. Sprinkle mushrooms and onions with salt and saute until both are golden brown, about 10 minutes. Be sure to toss as they saute to avoid sticking.

In a large bowl, mix together lentils, eggplant, onion and mushrooms. Toss in parsley and lemon juice and mix well. Add salt and pepper to taste.

Each serving is topped with 2 tbsp of feta cheese.

** I hadn’t planned to post this recipe- thus the odd number of servings. However this meal ended up being DELICIOUS and I had a few instagram requests to post it! So here it is, odd number and all 🙂


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