Earlier this month my mother-in-law came to stay with Isla and I while Roy was working in PNG. The best thing about having someone stay while Roy is away is that it breaks the cycle of craziness that a small person can do. So having an extra set of hands around is a delight and Grandma Marg (MIL) is a foodie so I did some cooking to spoil our taste buds.
I know as soon as she sees this post she is going to make the salad. It is really easy to make, you just cook up the eggplant and some lentils – yes you can buy tinned ones if you like, throw it all together and there you have it lunch. I like this salad during the day, not sure why, most likely the mint just makes me think it is a day time thing.
While Marg visited us she brought a few goodies for Isla, some new clothes, a toy farm set and a farm puzzle. We are doing all things farm here, no pink and frilly at the moment. Isla is learning about animal noises and I think she can say the word duck but that is the only one thus far.
As we have a small space as soon as Isla has outgrown something it is gone. I rotate some of her toys for a bit but we keep one small crate full for her to play with inside. Isla prefers everyday items to play with and her card books. Marg bought a lift the flap book for Isla, she is super smart, she knows where every flap to lift is on each page. Babies are so clever. We are now on the countdown to Isla’s first birthday still unsure about if we are going to have a party or not. We will see.
How great are grandma’s for spoiling the kids?
- 1kg eggplant, cut into 1 inch chunks
- Olive oil
- 1 cup cooked lentils
- 1 tomato, coarsely chopped
- ½ small red onion, thinly sliced
- ¼ cup fresh mint leaves
- 100g smoked salmon
- 1 ½ tbsp balsamic vinegar
- ¾ tbsp olive oil
- 1 garlic clove, crushed
- salt & pepper
- Preheat oven to 200°C. Line a baking tray with baking paper.
- Spread the eggplant on to the baking tray. Drizzle with olive oil and season with salt and pepper. Cook for 30 minutes or until golden brown.
- Whisk together the vinegar, olive oil and garlic.
- Assemble the salad by combining the lentils, tomato, onion and mint in a large bowl, stir through the eggplant carefully. Place into a serving bowl and top with smoked salmon and then drizzle over the dressing. Season with salt and pepper.