A vibrant Roasted Eggplant Lentil Salad served in a bowl with fresh herbs.

Roasted Eggplant Lentil Salad

ByCasey Monroe

Why Make This Recipe

Roasted Eggplant Lentil Salad, also known as Aubergine Salad, is a delightful blend of flavors and textures. This dish is nutritious, hearty, and perfect for a light lunch or a satisfying dinner. The combination of roasted eggplant and protein-packed lentils provides a filling meal without being too heavy. It’s also versatile—great as a main course or a side dish. Plus, it’s vegan-friendly!

How to Make Roasted Eggplant Lentil Salad

Ingredients

  • 1 cup dried green or brown lentils (or French/Puy) (Note 1 for canned)
  • 1 cup vegetable or chicken broth (or water + 1 bouillon cube, crumbled)
  • 1 1/2 cups water
  • 1 large garlic clove, smashed, skin removed (Note 2)
  • 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, can skip)
  • 700g / 1.4 lb eggplant / aubergine (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, Note 3)
  • 1 tsp sugar (optional)
  • 1/2 tsp EACH salt + black pepper
  • 250g / 8 oz cherry tomatoes (halved; large quartered)
  • 2 handfuls rocket / arugula lettuce (torn into 5cm / 2” pieces)
  • 60g / 2 oz feta (crumbled; or more!)

Directions

  1. Dressing: In a jar, mix olive oil, lemon juice, Dijon mustard, minced garlic, thyme, sugar (if using), salt, and pepper. Shake well to combine.

  2. Lentils: In a pot, combine lentils, broth, water, smashed garlic, lemon peel, bay leaf, thyme, and celery. Bring to a boil, then reduce heat and simmer uncovered for about 20-25 minutes or until lentils are tender. Drain and discard solids.

  3. Roasted Eggplant: Preheat your oven to 200°C (400°F). Cut the eggplant into cubes and place them in a bowl. Drizzle with olive oil, salt, and pepper. Toss to coat. Spread the eggplant on a baking sheet and roast for 20-25 minutes until golden brown.

  4. Assemble: In a large bowl, combine lentils, roasted eggplant, cherry tomatoes, arugula/rocket, and feta. Drizzle with dressing and toss gently to combine.

How to Serve Roasted Eggplant Lentil Salad

This salad can be served warm or at room temperature. It makes a wonderful main dish or a side dish. Pair it with crusty bread or a light soup for a wholesome meal. Enjoy it alone or as part of a larger spread.

How to Store Roasted Eggplant Lentil Salad

You can store the salad in an airtight container in the refrigerator for up to 3 days. The flavors will deepen as it sits. However, if you want to keep the arugula fresh and crisp, store it separately and add it just before serving.

Tips to Make Roasted Eggplant Lentil Salad

  • Use a variety of lentils for different textures. Puy lentils add a nice earthy taste.
  • Make sure to properly roast the eggplant; it should be soft and golden.
  • Feel free to add other vegetables, like bell peppers or cucumbers, for extra crunch.

Variation

You can add cooked quinoa or brown rice for additional grains. Swap the feta for a vegan cheese or omit it entirely for a dairy-free version.

FAQs

Can I use canned lentils?
Yes, you can use canned lentils. Rinse them well and skip the cooking step.

How can I make this salad spicier?
Add a pinch of red pepper flakes or some diced jalapeño when mixing the dressing.

Is this salad suitable for meal prep?
Absolutely! It stores well and tastes even better after the flavors meld for a day or two.