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Lentil and Roasted Eggplant Salad

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A wholesome and flavorful salad made with roasted eggplant, hearty lentils, and a bright lemon-herb dressing, perfect for a nutritious vegetarian meal.

Ingredients

Scale
  • 1 medium eggplant (about 400 g), diced
  • 2 tbsp olive oil, divided
  • Salt and pepper to taste
  • 200 g cooked brown or green lentils (about 1 cup cooked)
  • 1 small red onion, finely chopped
  • 1 red bell pepper, diced
  • 2 tbsp chopped fresh parsley
  • 2 tbsp chopped fresh mint (optional)
  • Juice of 1 lemon (≈ 2 tbsp)
  • 1 tbsp red wine vinegar or apple cider vinegar
  • 1 tsp Dijon mustard
  • 1 garlic clove, minced
  • Pinch of chili flakes (optional)

Instructions

  1. Preheat oven to 200 °C (400 °F). Toss diced eggplant with 1 tbsp olive oil, salt, and pepper. Roast for 20–25 minutes until golden and tender. Let cool.
  2. In a large bowl, combine roasted eggplant, lentils, red onion, bell pepper, parsley, and mint.
  3. Whisk together lemon juice, vinegar, Dijon mustard, garlic, chili flakes, and remaining 1 tbsp olive oil to make the dressing.
  4. Pour dressing over the salad and toss gently to combine.
  5. Let sit for 10–15 minutes for flavors to meld. Serve at room temperature or chilled.

Notes

  • Salad can be made a day in advance for deeper flavor.
  • Add crumbled feta or pine nuts for more richness.
  • Customize with tomatoes, cucumber, or goat cheese.
  • Grill eggplant instead of roasting for a smoky taste.

Nutrition

Find it online: https://ukfinda.com/lentil-and-roasted-eggplant-salad/