This is an eggplant salad that proves two things: 1) that lentils have an undeservedly bad reputation for being bland and boring (you’re just cooking them wrong!); and 2) that eggplant really is one of the best vegetables in the world to roast in the oven. Combine them together and you have a winner of a salad!
Lentil and Roasted Eggplant Salad
I feel like this eggplant salad is unleashing my Ottolenghi within. Except (dare I say it!) this calls for a heck of a lot less ingredients, they are all “normal” things and you won’t just make this once and be exhausted, you will make it over and over again.
(Also, you’re getting this recipe for free – his cookbooks are rather expensive!!)
So what makes this lentil salad so good?
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Lentils cooked in an aromatic broth to infuse with flavour
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Eggplant roasted so they’re plump and meltingly tender inside, caramelised on the outside
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It’s all tossed in a lemony garlicky dressing
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It’s meaty, it’s satisfying, it’s interesting
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It keeps well!
Oh – and it’s just downright tasty. Of course! That’s why I went to the effort of photographing / filming / writing it up!!😉
What you need to make the tasty lentils!
Here’s what you need to make bland boring lentils ultra tasty – and I exaggerate not when I say you’ll be eating it straight out of the pot! (Well, colander 😂).
Use green lentils, brown lentils or French/puy lentils for this recipe. Dried is best because they will absorb the flavoured broth as they cook, but I’ve popped directions in the recipe for using canned as well.
The roasted eggplant
Here’s all you need to make the roasted eggplant. I actually shared the recipe for roasted eggplant separately about 10 minutes ago (being that knowing how to roast eggplant so they’re plump and juicy inside and caramelised on the outside is a handy thing in life because nobody wants to serve up a tray of mushy eggplant or dry shrivelled up ones at that), thinking I’d link through to this recipe.
But no, that’s inconvenient for YOU. 😂 So I’ve written how to roast the eggplant in this recipe too!
And the salad stuff (plus dressing)
And here’s the other “stuff” that goes into the eggplant salad and the garlic lemon dressing.
As regular readers know, I always like my substantial salads to have some sort of little treat, whether it’s a sprinkling of nuts or pomegranate or parmesan. Today, it’s feta!
How to make this lentil eggplant salad
And here’s how to make this salad. It dawned on me as I was writing out the recipe that it looks like there’s a lot of steps and lots of ingredients. But it really isn’t a tricky or lengthy recipe. Actually, it flows quite nicely – while the eggplant and lentils are cooking, make the dressing and get the salad add ins ready, then it all comes together.
The eggplant really is the star here…not that I want to talk down the lentils (because they likely will be some of the tastiest quick ‘n easy braised lentils you’ve ever had), but just LOOK at the eggplant! Plump, juicy and caramelised rather than a pile of mush or shrivelled up disaster!
How to serve this Eggplant Salad
This is a mighty salad that deserves to be served as a main. It should serve 4 normal adults, or 3 with very hearty appetites. A side of crusty bread would certainly fill it out (hot, with lashings of butter!). Or try it with flatbreads – tear bits off and stuff with this salad!
But it’s also a sensational side, a good one to take somewhere when you’re relegated to bringing “just” a side salad (I’ve sulked about this before and it’s been the catalyst for previous Show Off Salads like this Apple Salad, Asian-style Quinoa Salad or Honey-Cinnamon Pumpkin Lentil Salad). Not only because it’s something different and it looks impressive when you pile it up high on a plate, but also because unlike most salads, it keeps very well even once dressed and it’s terrific either warm OR at room temp (I honestly can’t say which is better).
Which also makes it really good for a work lunch. I’m not sure that your work colleagues will be overly jealous when you tell them you’re having eggplant salad. But that’s ok. That your lunch trumps theirs can be our little secret. 😉 – Nagi x
Watch how to make it
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Roasted Eggplant Lentil Salad (Aubergine Salad)
Ingredients
TASTY LENTILS!
- 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)
Roasted Eggplant:
- 700g / 1.4 lb eggplant / aubergine (2 medium)
- 2 1/2 tbsp olive oil
- 1/4 tsp EACH salt and pepper
Garlic Lemon Dressing:
- 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 ts dried - can omit, or other herbs, Note 3)
- 1 tsp sugar , optional
- 1/2 tsp EACH salt + black pepper
Salad:
- 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!)
Instructions
- Dressing - shake in a jar.
LENTILS:
- Place Lentil ingredients in a saucepan, bring to simmer over medium heat. Place lid on then lower heat to medium low so it's simmering gently.
- Cook for 20 minutes (for al dente, my preference), or 25 minutes (for soft), stirring occasionally.
- Drain, then pick out all the flavouring bits (garlic etc). BRIEFLY rinse to get grit off - don't wash off all the flavour! Shake off excess water well.
ROASTED EGGPLANT:
- Preheat oven to 240°C / 450°F (220°C fan). Line a tray with parchment/baking paper.
- Cut eggplant into large cubes - 3 cm / 1.2". Place in large bowl, drizzle with oil, salt and pepper.
- Toss well, then immediately spread on tray and roast 20 minutes. Flip, then roast for a further 10 minutes - edges should be caramelised, soft inside, but they're not shrivelled up and dismal.
ASSEMBLE:
- Add tomato and rocket into lentils, drizzle over most of the Dressing then toss.
- Pour onto serving platter. Pile over eggplant.
- Drizzle eggplant with remaining Dressing, sprinkle with feta . Serve warm or at room temp! Great with a side of flatbread or this easy crusty bread.
Recipe Notes:
Nutrition Information:
More big, satisfying main course salads
Life of Dozer
When he spent the day with the boarder and I met her at the dog park for handover – the pretty young one on top is Priscilla – Dozer’s the old face squeezing under her! He’s so pushy.
Delicious flavours & different. I followed recipe but used beluga lentils & half rocket/half baby spinach leaves. Served room temp, great with roasted pork fillet.
Made this today! Was so delicious. Added some chopped beets as well. Will make again!
Great recipe! Yum! Only made half as there are just two of us and I just had one eggplant. Roasted eggplant in airfryer: 10 minutes each side to achieve dark golden deliciousness. Topped with goats cheese, as I had some to use up. Very quick and easy using tinned lentils.
Goat cheese would be fab!!! My fave over feta. I like feta, but the creaminess of the goat is superior >_<
This is absolutely outstanding! Why did I wait so long to make it? So good!
Made this to take to work for lunch today & tomorrow but it was so good I ate it all today! I used canned lentils, marinated overnight in that delicious dressing. An absolute winner & a regular for work lunches. Cheers.
This looks amazing! I wonder if dried mint would be good or clash with the flavor.
This is a LOVELY salad, but to elevate it even further, PLEASE try adding this as an extra indulgent topping:
Pop a block of feta cheese, smothered in Mango Chutney, into the oven and roast at 220 for 20-25mins… Then crumble over the top of your already lovely salad! It’s a gorgeous topping which really elevates the dish!
ENJOY!