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?
- 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!!😉
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). 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.
Incredibly tasty!! And I didn’t even like lentils before this. Such an explosion of flavours! Loved it. Was even better the next day.
Such a stunning salad! My parents and I are not salad people at all, but we demolished this!
So yummy! Even my husband who complains about vegetarian food said ‘Yup ! Please make it again’. And my two veggie offspring raved! Really easy to make and super delicious. Another regular for us!
Hi Nagi, We really enjoy your recipes and can’t wait to try this one. I get cooked lentils in a vacuum packed container. It is 17.6 oz (500 g). Can you clarify the size of the canned lentils in your recipe? Thanks!
Hi Julie, they are 400g cans 🙂 N x
Made this tonight, it was fabulous. Made as written except for adding a little lemon zest to the dressing. I’ll make this again.
This is so delicious and satisfying! I love eggplants but failed several attempts in roasting it. Thank you for this recipe. Thank you for another foolproof recipe!
You’re so welcome Leila!! N x
Nagi! This salad is so delicious & refreshing! I topped it with cooled, roasted Mediterranean chicken thighs for a complete meal. My husband, who doesn’t love eggplant, raved! Our AC just committed suicide (it’s 94 degrees F here) so a scrumptious summer recipe really hit the spot!
Thanks, as ever!
Not only is this a well-balanced meal, it is delicious and beautiful! Will make again (and again!) 😉
Just made this for dinner and already looking forward to lunch tomorrow! First time I’ve ever not incinerated my aubergines 🍆
Love this Kerry!! N x
I don’t usually like eggplant but after seeing these photos I knew I had to try this recipe and I’m so glad I did because this is seriously delicious! Thanks Nagi for another great lentil recipe x
You’re converted now Alex! N x
Nagi this salad was so delicious!!!! Thansk for giving me a new way to get lentils into my boys they went back for thirds !!! I had beetroot and golden beetroot to use up so did those instead (and they are in season in Vic) So yummy such a winner and lentils are always being cooked like this now in our home xx I love healthy wholefood cooking and your recipes using good everyday food inspires me, thanks so much xx
Thanks so much for the great feedback Meaghan!! N x
Absolutely delicious Nagi – you never disappoint! I’ve made this salad twice and have been asked for the recipe 3 times! I used Pumpkin instead of eggplant and it was still delicious! Thank you!!!
Delicious and filling salad and so easy to make. It was lovely to eat leftovers the next day too. Another winner!
Why does it say 1 day 30mins to cook?
Thanks for picking that up Sin – fixing now. N x
Super.good.salad!!!
Thanks so much Kris! N x
Greetings from Arkansas! My daughter is vegetarian and I’m always looking for delicious recipes. This was definitely one of the best ones I’ve made. It is definitely tasty and filling. Thanks for a wonderful recipe Nagi! Love your Dozer as well!
Made this today. Fantastic, thank you, Nagi, (again). Replaced celeri and salad with green pepper, yellow onion, parsley and more garlic (this is what I had…). The two outstanding and special features of this recipe are the “marriage” of lentils and eggplant and adding the thym to the vinaigrette. Formidable, as we say here in France. Thank you for your wonderful work.
Eitan.
This is a tremendous salad and it only got better the next day! Not a bit of bitterness, just a delightful, lemony, creamy, salad. I did a few minor things differently by slightly charring the lemon peel for some added flavor depth, salting, rinsing, and pressing out extra liquid from the eggplant prior to roasting, and added extra herbs from the veggie bin (parsley stems and rosemary). Thanks for a delish dinner!