Lentil and Roasted Eggplant Salad

Lentil and Roasted Eggplant Salad is a hearty, wholesome dish combining smoky roasted eggplant with tender lentils, fresh herbs, and a tangy vinaigrette. It’s a flavorful, plant-based option perfect for lunch, dinner, or meal prep.

Why You’ll Love This Recipe

• Rich in protein and fiber from lentils
• Smoky, tender eggplant adds depth and texture
• Bright, fresh herbs and tangy dressing bring balance
• Vegan and naturally gluten-free
• Great as a main or a side dish
• Easy to prep ahead—tastes even better the next day
• Highly customizable with different dressings or add-ins
• Colorful and visually appealing
• No fancy equipment needed
• Nourishing and satisfying

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Brown or green lentils
• Eggplant, diced
• Olive oil
• Salt and pepper
• Red onion or shallot, finely chopped
• Garlic, minced
• Fresh parsley or mint
• Lemon juice or red wine vinegar
• Dijon mustard
• Optional: capers, olives, feta cheese, cherry tomatoes

Directions

1. Cook the lentils: Simmer in water until tender but still firm, about 20 minutes. Drain and cool.
2. Roast the eggplant: Toss diced eggplant with olive oil, salt, and pepper. Roast at 400°F (200°C) for 25–30 minutes until soft and golden.
3. Make the dressing: Whisk together lemon juice, olive oil, mustard, garlic, salt, and pepper.
4. Assemble the salad: Combine lentils, roasted eggplant, onion, herbs, and any optional extras. Toss with the dressing.
5. Rest before serving: Let sit for 30 minutes (or chill up to 24 hours) to allow flavors to meld. Serve at room temperature.

Servings and timing

• Servings: 4–6
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Variations

• Add crumbled feta or grilled halloumi
• Mix in pomegranate seeds or chopped nuts for crunch
• Use za’atar or sumac in the dressing for a Middle Eastern twist
• Serve over arugula or spinach for a green base
• Add chickpeas for extra protein

Storage/reheating

• Store in an airtight container in the fridge for up to 3 days
• Best served at room temperature or slightly chilled
• Do not freeze—eggplant texture may suffer

FAQs

What kind of lentils should I use?

Brown, green, or French lentils hold their shape best and work well in salads.

Can I use canned lentils?

Yes, just rinse and drain them thoroughly.

How do I keep the eggplant from becoming soggy?

Roast at high heat with enough space on the tray for even caramelization.

Can I serve this warm?

Absolutely. It’s delicious warm, at room temperature, or cold.

What herbs go best in this salad?

Parsley and mint are great choices, but you can also use cilantro or basil.

Is this salad filling enough for a main course?

Yes, the protein and fiber from lentils make it very satisfying.

Can I make it ahead of time?

Yes, and it actually tastes better after a few hours as the flavors meld.

What can I serve this with?

Pair with grilled meats, fish, flatbread, or yogurt-based sauces.

Can I add other vegetables?

Yes, roasted red peppers, cherry tomatoes, or zucchini work well.

Is this salad vegan?

Yes, as long as you skip cheese or use a vegan alternative.

Conclusion

Lentil and Roasted Eggplant Salad is a flavorful, nutrient-dense dish that’s easy to make and full of Mediterranean flair. Whether you’re serving it as a hearty main or a robust side, this salad offers a satisfying and delicious way to enjoy wholesome ingredients.

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