Description
This Lentil and Roasted Eggplant Salad is a Mediterranean-inspired dish combining the earthy goodness of lentils with the smoky richness of roasted eggplant, enhanced by a bright, garlicky lemon dressing. It’s a wholesome meal option suitable for any occasion.
Ingredients
Scale
- 1 cup dried green or brown lentils (or French/puy lentils)
- 1 cup vegetable or chicken broth (or water + 1 bouillon cube)
- 1½ cups water
- 1 large garlic clove, smashed with skin removed
- Lemon peel (approximately 3/4 x 2″)
- 1 bay leaf (dry or fresh)
- 2 sprigs fresh thyme (or ½ teaspoon dried)
- 1 rib celery, broken into 3-4 pieces (optional)
- 700g/1.4 lb eggplant (about 2 medium eggplants)
- 2½ tablespoons olive oil
- ¼ teaspoon each salt and pepper
- 2 tablespoons lemon juice (or cider vinegar, white or red wine vinegar)
- 4 tablespoons extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
- 1 teaspoon sugar (optional)
- ½ teaspoon each salt and black pepper
- 250g/8 oz cherry tomatoes, halved (large ones quartered)
- 2 handfuls rocket/arugula, torn into 2” pieces
- 60g/2 oz feta cheese, crumbled (optional – omit for vegan version)
Instructions
- Rinse the lentils under cold water and check for any stones or debris.
- Place the lentils in a medium saucepan with broth, water, smashed garlic, lemon peel, bay leaf, thyme, and celery (if using).
- Bring to a simmer over medium heat, then reduce to low and cook gently for 20-25 minutes until the lentils are tender but still hold their shape.
- Drain the lentils, removing the aromatics (garlic, bay leaf, thyme, celery, and lemon peel).
- Transfer to a large bowl and let cool slightly.
- While the lentils cook, preheat your oven to 425°F (220°C).
- Cut the eggplant into 1-inch cubes.
- Spread the eggplant cubes on a baking sheet lined with parchment paper.
- Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.
- Roast for 25-30 minutes, turning halfway through, until golden brown and tender.
- In a small bowl, whisk together lemon juice, olive oil, Dijon mustard, minced garlic, thyme, sugar (if using), salt, and pepper until emulsified.
- Taste and adjust seasonings if needed.
- While the lentils are still warm, pour half the dressing over them and gently toss.
- Once the eggplant is roasted, add it to the lentils and mix gently.
- Add the halved cherry tomatoes and rocket/arugula to the bowl.
- Drizzle with the remaining dressing and toss everything together.
- Sprinkle with crumbled feta cheese (if using).
- Serve warm or at room temperature.
Notes
- Don’t overcook the lentils – they should be tender but still hold their shape. Test them frequently toward the end of cooking.
- Season the lentils while warm – adding dressing to warm lentils helps them absorb more flavor.
- For a variation, replace the lemon dressing with a tahini dressing made of 3 tablespoons tahini, 1 tablespoon lemon juice, 1 minced garlic clove, 2-3 tablespoons water, and salt to taste.
- Store leftovers in an airtight container for up to 4 days in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: N/A
- Sodium: 480
- Fat: 16
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 30
- Fiber: 12
- Protein: 12
- Cholesterol: N/A