Lentil Salad with Roasted Eggplant and Pomegranate Dressing

Name: Lentil Salad with Roasted Eggplant and Pomegranate Dressing
Prep time: 15 min
Cook time: 40 min
Total time: 1 h 25 min
Yield: 4 serving
Ingredients: 1/4 cup fresh lemon juice; 1/4 cup extra virgin olive oil; 2 teaspoons sumac; 1/2 teaspoon sea salt; 1 tablespoon pomegranate molasses; 2 medium globe eggplants (1 1/2 pounds); 2 tablespoons extra virgin olive oil; 1/4 teaspoon sea salt; 1/4 teaspoons black pepper; 1 cup dried green or brown lentils; 1/2 teaspoon ground cumin; 8 ounces cherry tomatoes; 2 cups baby arugula; 1/2 cup mint leaves; 1 small red onion; 2 ounces feta cheese (optional); 1 pomegranate (optional)

User Reviews

5.0

15 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Resting Time
30 mins
Total Time
1 hr 25 mins
Servings
4
Calories
3819 kcal
Course
Side Dish, Appetizer
Cuisine
Middle Eastern

Lentil Salad with Roasted Eggplant and Pomegranate Dressing

Jayce Moody

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In this nutritious salad, roasted eggplant is glazed in a bright pomegranate dressing and stuffed with lentils and fresh vegetables. This lentil salad recipe is versatile enough to be a side dish, but hearty enough to be a main.

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Ingredients

Servings

For the dressing

1/4 cup fresh lemon juice (about 1-2 lemons)
1/4 cup extra virgin olive oil
2 teaspoons sumac
1/2 teaspoon sea salt
1 tablespoon pomegranate molasses

For the salad

2 medium globe eggplants (1 1/2 pounds)
2 tablespoons extra virgin olive oil
1/4 teaspoon sea salt
1/4 teaspoons black pepper
1 cup dried green or brown lentils, rinsed
1/2 teaspoon ground cumin
8 ounces cherry tomatoes, halved
2 cups baby arugula
1/2 cup mint leaves, roughly chopped
1 small red onion, thinly sliced (or 3-4 sprigs thinly sliced spring onion)
2 ounces feta cheese (optional), crumbled (optional)
1 pomegranate (optional), seeded about a 1/2 cup

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Instructions

Make the dressing: In a small bowl, whisk together the lemon juice, olive oil, sumac, salt, and pomegranate molasses. Taste, adjust the seasoning to your liking, and set aside.
Cook the eggplant: Preheat an oven to 425°F. Line a baking sheet with parchment paper. Cut the eggplants in half lengthways and score the flesh with diagonal lines. Make sure you don’t cut all the way through to the skin. Place the eggplants, cut side up onto a baking tray. rush the eggplants with olive oil, season with salt and pepper. Roast until the eggplant is tender and the top is browned and crispy, about 20 minutes.
Cook the lentils: While the eggplant roasts, place the lentils, 3 cups of water, and cumin in a medium size saucepan. Set the pan over medium-high heat and bring to a low boil. Reduce the heat to medium and cook, stirring occasionally, for 20 minutes or until the lentils are tender, but still hold their shape. We want the lentils to still have a slight bite and not be mushy. Check your lentils for doneness, then drain and set aside to cool slightly.
Finish the eggplant: Once the eggplant is cooked, brush with a little of the pomegranate molasses dressing. Return to the oven until the eggplant is glossy, 3-4 minutes. Set aside to cool to room temperature.
To make the salad: In a large mixing bowl, combine the lentils, tomatoes, arugula, mint, and sliced red onion. Add the dressing and gently toss together. Taste and adjust the seasoning.
To serve: Arrange the eggplants on a large platter and top with the lentil mixture. Sprinkle the feta and pomegranate seeds on top if using. Serve at room temperature.

Notes

Mint bruises and turns bitter easily. Use a very sharp knife or kitchen scissors to chop it without bruising. While this salad can be served hot, the flavor and texture is better at room temperature. Allow enough time to allow the eggplant to cool.
When cooking lentils, make sure you taste-test for doneness. The variety, brand, and maturity of the legume will affect cooking times. If your lentils are still crunchy after 20 minutes of cooking, keep checking every five minutes until they’re tender.
You can make Homemade Pomegranate Molasses from pomegranate juice or you can buy pomegranate molasses from our shop and have it shipped to your door.
Visit Our Shop for quality Mediterranean ingredients, including extra virgin olive oil, spices and more!

Nutrition Information

Show Details

Calories 381.9kcal (19%) Carbohydrates 53.6g (18%) Protein 18.6g (37%) Fat 11.3g (17%) Saturated Fat 3g (15%) Polyunsaturated Fat 1.1g Monounsaturated Fat 5.9g Cholesterol 12.6mg (4%) Sodium 619.1mg (26%) Potassium 789.3mg (23%) Fiber 23.4g (94%) Sugar 14.6g (29%) Vitamin A 871.3IU (17%) Vitamin C 31.6mg (35%) Calcium 167.2mg (17%) Iron 5.3mg (29%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 3819 kcal

% Daily Value*

Calories	381.9kcal	19%
Carbohydrates	53.6g	18%
Protein	18.6g	37%
Fat	11.3g	17%
Saturated Fat	3g	15%
Polyunsaturated Fat	1.1g	6%
Monounsaturated Fat	5.9g	30%
Cholesterol	12.6mg	4%
Sodium	619.1mg	26%
Potassium	789.3mg	17%
Fiber	23.4g	94%
Sugar	14.6g	29%
Vitamin A	871.3IU	17%
Vitamin C	31.6mg	35%
Calcium	167.2mg	17%
Iron	5.3mg	29%