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Ingredients

60ml (1/4 cup) olive oil
4 Lebanese eggplants, thinly sliced crossways (see note)
1 red onion, cut into thin wedges
2 garlic cloves, thinly sliced
4 tomatoes, coarsely chopped
200g chargrilled mixed capsicums, sliced
400g can lentils, rinsed, drained
500g haloumi, sliced
150g baby spinach leaves
2 tablespoons shredded fresh basil leaves
Crusty bread, to serve

Method

Step 1 Heat 1 tablespoon oil in a large deep frying pan over medium-high heat. Cook eggplant for 5-7 minutes or until golden and tender. Transfer to a plate.
Step 2 Heat 1 tablespoon oil in the frying pan over medium-high heat. Stir onion and garlic for 5 minutes or until soft. Stir in tomato and capsicum for 5-7 minutes or until tomato softens. Stir in lentils and eggplant for 1-2 minutes or until heated through. Season.
Step 3 Meanwhile, heat remaining oil in a frying pan over medium-high heat. Cook haloumi, turning, for 1-2 minutes or until golden.
Step 4 Stir the spinach and basil into the lentil mixture. Serve with haloumi and bread.

Sweet eggplant and lentil salad with haloumi

How to make Sweet eggplant and lentil salad with haloumi

Ingredients

Method