Mediterranean Couscous Lentil Salad with Eggplant Chips - Love of Food
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Cooking tools:
- Saucepan
- Stove
- Colander
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Skillet
- Paper towel
- Salad spinner
- Garlic press
- Fork
- Serving bowl
Ingredients
- 1 cup green or brown lentils
- 1 tablespoon white wine vinegar
- 1⁄8 teaspoon salt
- pinch ground black pepper
- 1 cup couscous
- 3⁄4 teaspoon salt
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1⁄4 teaspoon salt
- 2 tablespoons white wine vinegar
- 3 tablespoons olive oil (preferably extra-virgin) pinch ground black pepper
- 1 Japanese eggplant, cut into 1⁄8 inch slices
- 5 tablespoons olive oil, divided use
- 1⁄4 cup all-purpose flour
- 1 cup feta cheese, crumbled
- 2 cups cherry tomatoes, halved
- 1⁄2 cup chopped mint, chopped
- 1 bunch baby arugula, washed and dried
- 6 tablespoons kalamata olives, pitted and chopped
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