Roasted Eggplant Lentil Salad, also known as Aubergine Salad, is a delightful meal that combines flavorful roasted eggplant with hearty lentils. This salad is not just satisfying; it’s packed with nutrients and textures that make it perfect for a light lunch or a side dish with dinner. The vibrant colors from the fresh produce and the range of flavors will please anyone at your table.

Why Make This Recipe

There are many reasons to make Roasted Eggplant Lentil Salad. Firstly, it is extremely nutritious, as lentils are a great source of protein and fiber, while eggplants offer vitamins and essential minerals. Secondly, this salad is perfect for meal prep, as it can be made ahead of time and enjoyed over a few days. Lastly, it’s simple to put together, requiring minimal cooking skills while delivering a dish that looks and tastes fantastic!

How to Make Roasted Eggplant Lentil Salad

Ingredients:

1 cup dried green or brown lentils (or French/puy)
1 cup vegetable or chicken broth (or water + 1 bouillon cube, crumbled)
1 1/2 cups water
1 large garlic clove, smashed, skin removed
Lemon peel (about 1.5 x 5 cm / 3/4 x 2")
1 bay leaf (dry or fresh)
2 sprigs thyme (or 1/2 tsp dried thyme)
1 rib celery (broken into 3 or 4 pieces or just a handful of celery leaves)
700g / 1.4 lb eggplant / aubergine (about 2 medium)
2 1/2 tbsp olive oil
1/4 tsp EACH salt and pepper
2 tbsp lemon juice (or cider vinegar, white, or red wine vinegar)
4 tbsp extra virgin olive oil
1 tsp Dijon mustard
1 garlic clove, minced using garlic press
1 tsp thyme leaves, fresh (or 1/2 tsp dried – can omit or use other herbs)
1 tsp sugar (optional)
1/2 tsp EACH salt + black pepper
250g / 8 oz cherry tomatoes (halved, large ones quartered)
2 handfuls rocket / arugula lettuce (torn into 5cm / 2" pieces)
60g / 2 oz feta (crumbled, or more!)

Directions:

Dressing: Shake all the dressing ingredients in a jar.
Lentils:
- Place lentil ingredients in a saucepan, bring to simmer over medium heat. Cover and lower the heat to medium-low for a gentle simmer.
- Cook for about 20 minutes for al dente or 25 minutes for softer lentils, stirring occasionally.
- Drain and remove all flavoring bits like garlic. Rinse briefly to get rid of grit but retain the flavor. Shake off excess water.
Roasted Eggplant:
- Preheat the oven to 240°C / 450°F (220°C fan). Line a tray with parchment paper.
- Cut eggplant into large cubes (about 3 cm / 1.2"). Place in a large bowl and drizzle with olive oil, salt, and pepper.
- Toss well, spread on the tray, and roast for 20 minutes. Flip and roast for another 10 minutes until edges are caramelized and soft inside.
Assemble:
- Add cherry tomatoes and rocket to the lentils. Drizzle with most of the dressing and toss.
- Pour onto a serving platter and pile the roasted eggplant on top.
- Drizzle the remaining dressing over the eggplant, sprinkle with feta, and serve warm or at room temperature. This salad goes great with flatbread!

How to Serve Roasted Eggplant Lentil Salad

You can serve the Roasted Eggplant Lentil Salad warm or at room temperature. It makes a lovely main dish or a colorful side dish for grilled meats or fish. Adding crusty bread next to the salad is a nice touch to soak up the dressing.

How to Store Roasted Eggplant Lentil Salad

Leftover salad can be stored in an airtight container in the refrigerator. It will last for about 3 to 4 days. Be sure to keep the dressing separate until ready to serve, so the salad doesn’t become soggy.

Tips to Make Roasted Eggplant Lentil Salad

Use fresh lentils for best results, but canned lentils can work as well for a quicker version.
For extra flavor, try adding more herbs to the salad.
If you’re not fond of eggplant, you can substitute it with roasted zucchini or bell peppers.

Variation

You can customize this salad by adding other vegetables like roasted carrots or incorporating spices such as cumin or coriander for a Mediterranean twist. Additionally, using different types of cheese, like goat cheese, can provide a new flavor profile.

FAQs

1. Can I use canned lentils instead of dried?
Yes, you can use canned lentils for quick preparation. Drain and rinse them before adding to the salad.

2. What if I don’t have fresh herbs?
If you don’t have fresh herbs, dried herbs can be used. Just remember to use half the quantity since dried herbs are more concentrated.

3. How can I make it vegan?
To make this salad vegan, simply omit the feta cheese or use a vegan cheese alternative.

This Roasted Eggplant Lentil Salad is sure to be a hit, providing not only great flavor but also valuable nutrients for your diet!

Roasted Eggplant Lentil Salad

A delightful meal combining roasted eggplant with hearty lentils, packed with nutrients and textures, perfect for lunch or as a side dish.

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Prep Time 15

Cook Time 45

Total Time 1

Course Main Course, Salad, Side Dish

Cuisine Mediterranean

Servings 4 servings

Calories 320 kcal

Ingredients

For the lentils

1 cup dried green or brown lentils or French/puy
1 cup vegetable or chicken broth or water + 1 bouillon cube
1.5 cups water
1 large clove garlic, smashed skin removed
1.5 cm lemon peel (about 1.5 x 5 cm / 3/4 x 2")
1 leaf bay leaf (dry or fresh)
2 sprigs thyme or 1/2 tsp dried thyme
1 rib celery broken into pieces or handful of celery leaves

For the roasted eggplant

700 g eggplant about 2 medium
2.5 tbsp olive oil
0.25 tsp salt
0.25 tsp black pepper

For the dressing

2 tbsp lemon juice or cider, white, or red wine vinegar
4 tbsp extra virgin olive oil
1 tsp Dijon mustard
1 clove garlic, minced using garlic press
1 tsp thyme leaves, fresh or 1/2 tsp dried (can omit)
1 tsp sugar optional
0.5 tsp salt
0.5 tsp black pepper

For the salad assembly

250 g cherry tomatoes halved, large ones quartered
2 handfuls rocket / arugula lettuce torn into 5cm / 2" pieces
60 g feta crumbled, or more!

Instructions

Dressing

Shake all the dressing ingredients in a jar.

Lentils

Place lentil ingredients in a saucepan, bring to simmer over medium heat.
Cover and lower the heat to medium-low for a gentle simmer.
Cook for about 20 minutes for al dente or 25 minutes for softer lentils, stirring occasionally.
Drain and remove all flavoring bits like garlic. Rinse briefly to get rid of grit but retain the flavor. Shake off excess water.

Roasted Eggplant

Preheat the oven to 240°C / 450°F (220°C fan). Line a tray with parchment paper.
Cut eggplant into large cubes (about 3 cm / 1.2"). Place in a large bowl and drizzle with olive oil, salt, and pepper.
Toss well, spread on the tray, and roast for 20 minutes.
Flip and roast for another 10 minutes until edges are caramelized and soft inside.

Assemble

Add cherry tomatoes and rocket to the lentils. Drizzle with most of the dressing and toss.
Pour onto a serving platter and pile the roasted eggplant on top.
Drizzle the remaining dressing over the eggplant, sprinkle with feta, and serve warm or at room temperature.

Notes

Leftover salad can be stored in an airtight container in the refrigerator for about 3 to 4 days. Keep the dressing separate until ready to serve, so the salad doesn’t become soggy. For a vegan option, omit the feta cheese or use a vegan cheese alternative.

Keyword Healthy Salad, Lentil Salad, Meal Prep, Roasted Eggplant, Vegetarian