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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.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
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