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Home Side Salads

Lentil and Roasted Eggplant Salad

By:Nagi
Published:15 Jul '20Updated:16 Nov '20
80 Comments
Recipe v Video v Dozer v

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!

Close up of Roasted Eggplant Lentil 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?

  • Lentils cooked in an aromatic broth to infuse with flavour
  • Eggplant roasted so they’re plump and meltingly tender inside, caramelised on the outside
  • It’s all tossed in a lemony garlicky dressing
  • It’s meaty, it’s satisfying, it’s interesting
  • 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!!😉

Platter of Roasted Eggplant Lentil Salad ready to be served

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.

How to make tasty lentils

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!

Ingredients in Oven Roasted Eggplant

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!

Roasted Eggplant Lentil Salad ingredients

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.

How to make Roasted Eggplant Lentil Salad

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!

Overhead photo of Oven Roasted Eggplant on a tray, fresh out of the oven

Drizzling lemon dressing over Roasted Eggplant Lentil Salad

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). 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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Close up of Roasted Eggplant Lentil Salad

Roasted Eggplant Lentil Salad (Aubergine Salad)

Author: Nagi
Prep: 15 mins
Cook: 1 d 30 mins
Mains, Side Salad
Western
5 from 26 votes
Servings4 - 8
Tap or hover to scale
Print
Recipe video above. Lentils and roasted eggplant (aubergine) is such a great combination - especially when you infuse the lentils with flavour by cooking them in a seasoned broth, and you try my method of roasting eggplant so they stay plump and juicy inside with great caramelisation on the outside! (For more roasted eggplant uses, visit this roasted eggplant recipe).
Great to serve at a brunch as a main - it holds up well for hours. Serve warm, or at room temp. Serves 3 to 4 as main, 8 - 10 as a side.

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:

1. Lentils - green or brown are best here as they hold their shape well when cooked. French lentils (Puy lentils) works great too, they are a little firmer.
I don't recommend red or yellow lentils, they get too soft (they're ideal of lentil curries like Dal and this coconut on).
CANNED LENTILS: Use 2 cans, drain and rinse, then microwave briefly until warmed through. Pour over some of the dressing (hot lentils soak up flavour better), stir then leave to marinate for 1 hr+ (even overnight is fine). Then proceed with recipe.
2. Garlic - use side of knife, hit palm down on it to make the garlic burst open but (mostly) hold together. This release garlic flavour into the broth but still easy to pick out at the end.
3. Other herbs - I'm particularly fond of thyme with eggplant. But parsley, chives or finely chopped green onions or work very well. Coriander/cilantro is excellent as well and will give it a Middle Eastern vibe.
4. Storage - keeps well for 2 to 3 days! Eggplant does get sweaty (it's a juicy veg, it's inevitable!) but it's still a fabulously "meaty" satisfying salad. Be sure to bring to room temp or even warm it up a touch, and toss well. Might need a fresh squeeze of lemon.
5. Nutrition per serving, assuming 4 servings.

Nutrition Information:

Calories: 512cal (26%)Carbohydrates: 50g (17%)Protein: 21g (42%)Fat: 27g (42%)Saturated Fat: 6g (38%)Cholesterol: 13mg (4%)Sodium: 645mg (28%)Potassium: 1071mg (31%)Fiber: 23g (96%)Sugar: 9g (10%)Vitamin A: 559IU (11%)Vitamin C: 20mg (24%)Calcium: 139mg (14%)Iron: 6mg (33%)
Keywords: eggplant salad, lentil salad
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

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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.

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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80 Comments

  1. Joelle says

    January 16, 2021 at 1:38 am

    This is my first recipe from you and it was just WOW, delicious and filling!

    Reply
  2. Hiyam says

    January 1, 2021 at 1:33 pm

    5 stars
    Really, really nice
    Definitely cook lentil with the stock, will make a huge different on the flavours
    I used coriander as main herbs.
    The dressing is just perfect. Add salt a bit at a time to make sure the taste is good for you in case you don’t like it too salty.
    Finally, I added roasted pine nuts and pomegranate seeds to add some festive colours for our Christmas dinner.

    Reply
  3. Di says

    December 22, 2020 at 9:57 pm

    5 stars
    Thanks Nagi! Another amazing recipe. Perfect mid week dinner with the eggplant giving this salad substance. Delicious!

    Reply
  4. Paulette says

    November 18, 2020 at 9:38 am

    Could I use yellow split peas instead of brown lentils?

    Reply
    • Nagi says

      November 18, 2020 at 12:07 pm

      Sure can Paulette!! N x

      Reply
  5. Olivia says

    October 18, 2020 at 6:02 pm

    Another delicious meal! I enjoyed it with a buttery pan- fried pita. Thank you Nagi, I have been enjoying your recipes since finding you this year. When are you bringing out a book? 🙂

    Reply
    • Nagi says

      October 19, 2020 at 10:47 am

      Yum! Sounds great Olivia!! I plan to possibly release one next year 🙂 N x

      Reply
  6. Christine says

    October 17, 2020 at 4:11 pm

    5 stars
    A long time fan of eggplant but very indifferent towards lentils – this recipe has totally converted me! Soooo good and so easy.

    Reply
  7. MJ says

    October 15, 2020 at 10:05 pm

    I did this salad for dinner tonight and it was absolutely delicious! Thank you so much

    Reply
  8. Liana says

    October 6, 2020 at 11:53 am

    5 stars
    Never been a big lentil fan but this changed my mind! Swapped arugula for baby spinach and it was still delicious!

    Reply
  9. Kathleen says

    September 23, 2020 at 7:13 am

    Could you also add green beans to this salad?

    Reply
    • Nagi says

      September 23, 2020 at 11:00 am

      Yes definitely Kathleen, I’d steam then until they are just tender 🙂 N x

      Reply
  10. Rachel says

    September 20, 2020 at 4:48 pm

    5 stars
    Nagi I feel guilty. I rated your sexy lentil salad only 4 stars as I used tinned lentils. I’ve now made lentils using your instructions from scratch twice and omg the difference. It’s from 3.5 starts to 5 starts. This recipe was no different. So delicious. Served with a vegan beetroot and black bean burger and what a meal! We are doing lots of salads to practice when we are finally allowed visitors in Melbourne again. BBQ at ours this summer!

    Reply
  11. Carol says

    September 20, 2020 at 12:05 am

    5 stars
    Sounds amazing! Putting it on my lineup for this week!

    Reply
  12. Jan Keating says

    September 17, 2020 at 8:01 am

    I’m just a little confused. The recipe shows cooking time as 1d 30 mins. I thought that would mean preparing something a day ahead but I can’t see that. Am I missing something? Thanks

    Reply
    • Null says

      November 11, 2020 at 10:58 am

      It might be for soaking the lentils overnight? I usually soak my lentils as it removes the sugars that makes your tummy gassy!

      Reply
  13. EL says

    September 4, 2020 at 3:14 pm

    5 stars
    This is delicious and SO more-ish. This recipe is doing the rounds with friends at the moment to give us some iso-comfort. Thank you!

    Reply
  14. Morgan says

    August 18, 2020 at 7:35 pm

    This is my new favorite lentil recipe. I’d just tried your eggplant curry and wanted more eggplant, and this was heaven. I added chicken for more protein and upped the feta, and WOW. Already dreaming of making this a hot soup this fall!

    Reply
    • Nagi says

      August 19, 2020 at 10:19 am

      Sounds amazing Morgan! N x

      Reply
  15. Trisha says

    August 17, 2020 at 11:52 am

    This is my new favorite salad

    Reply
  16. Jen says

    August 14, 2020 at 5:32 pm

    You know, I don’t trust any one else’s recipes now. This salad was so yummy. I come to this website now for all my recipes.

    Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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