Yummity, yum, yummers. This salad just rocked my world! The combination of fresh basil, cilantro and feta from a local Greek market makes for a fresh and tangy bite. I have to add that if you have access to the variety of niche markets that cover this great city, take advantage of them. The kalamatas and feta I get at Hella's food market off 124th Street, taste quite different from the ones I pick up at the local grocery store. It's worth making the extra trip if you've got the time.
Serves 6
- 1 cup dried lentils
- 1 litre vegetable stock
- 2 garlic cloves crushed
- 2 cups chopped tomatoes (I used cherry tomatoes here, but any other type will do just fine)
- 1 eggplant
- feta cheese (according to taste)
Vinaigrette
- 1 garlic clove
- pinch of dried chili
- 4 T good quality balsamic vinegar
- 4 T extra virgin olive oil
- Handful of basil
- Handful of cilantro
- salt and freshly grounded pepper
Bring the stock to boil, add the crushed garlic, lentils and cook for 15-20 minutes. When ready, remove the garlic and drain.
Slice the eggplant lengthways and chargrill for a few minutes on each side. Let it cool for a few minutes, and then cut in equal size pieces. Toss together with lentils, halved tomatoes and feta cheese.
For the vinaigrette, in a pestle mortar grind together garlic, dried chili and half of basil leaves until you have a paste, then add the balsamic vinegar and continue to stir around till well combined, then stir in the olive oil to have a homogenous vinaigrette. Finish by adding finely chopped cilantro and the rest of basil.
Serve the salad either warm or cold with some vinaigrette on top.
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