Delicious Roasted Eggplant Lentil Salad garnished with herbs on a plate.

Roasted Eggplant Lentil Salad

ByCasey Monroe

Why Make This Recipe

Roasted Eggplant Lentil Salad, also known as Aubergine Salad, is a delicious and healthy dish that brings together the earthy flavors of lentils and roasted eggplant. It is not only satisfying and filling but also packed with nutrients. This recipe is perfect for a light lunch, dinner, or as a side dish for gatherings. Plus, it’s simple enough to make at home, making it a great choice for any cook.

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 a 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: Start by shaking all the dressing ingredients together in a jar. This includes the lemon juice, extra virgin olive oil, Dijon mustard, minced garlic, thyme leaves, sugar (if using), salt, and black pepper.

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

  3. Roasted Eggplant: Preheat your oven to 200°C (400°F). Cut the eggplant into cubes. Toss the cubes in olive oil, salt, and pepper. Spread them out on a baking sheet and roast for about 25-30 minutes, or until golden and tender.

  4. Assemble: In a large bowl, combine the cooked lentils, roasted eggplant, cherry tomatoes, and torn arugula. Drizzle with the dressing and mix well. Finally, sprinkle the crumbled feta on top.

How to Serve Roasted Eggplant Lentil Salad

This salad can be served warm, at room temperature, or chilled. It pairs wonderfully with crusty bread or can be enjoyed on its own as a hearty meal. Consider garnishing it with fresh herbs for an extra pop of flavor.

How to Store Roasted Eggplant Lentil Salad

You can store any leftovers in an airtight container in the refrigerator for up to three days. The flavors may deepen as it sits, making it even tastier the next day. Just give it a good stir and add a little more dressing if needed before serving.

Tips to Make Roasted Eggplant Lentil Salad

  • To save time, you can use canned lentils instead of dried. Just rinse and drain them before adding to the salad.
  • Feel free to adjust the seasoning according to your taste.
  • Add more vegetables, such as bell peppers or cucumbers, for extra crunch and flavor.

Variation

For a vegan version, simply omit the feta cheese or replace it with a plant-based cheese alternative. You can also add nuts or seeds for added protein and crunch.

FAQs

1. Can I use different types of lentils?
Yes, you can use any variety of lentils. Just keep in mind that cooking times may vary depending on the type.

2. What if I don’t have fresh herbs?
Dried herbs can be used instead, but remember to use less since dried herbs are more potent.

3. Can I prepare this salad ahead of time?
Yes, you can prepare the salad in advance. Just store the dressing separately and add it right before serving to keep the greens fresh.