Lentil Salad with Roasted Eggplant and Pomegranate Dressing
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 mins
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Resting Time
30 mins
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Total Time
1 hr 25 mins
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Servings
4
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Calories
3819 kcal
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Cuisine
Middle Eastern
Lentil Salad with Roasted Eggplant and Pomegranate Dressing
Description
This lentil salad centers on eggplant roasted until tender with browned, crispy tops after being scored and brushed with olive oil. The green lentils are simmered with cumin until just tender yet hold their shape, creating a nutty legume base. Cherry tomatoes add juiciness and sweetness, while arugula and fresh mint contribute peppery and aromatic notes. Thinly sliced onion balances the freshness with mild bite, and crumbled feta cheese and pomegranate seeds enhance creaminess and bright, fruity bursts when included.
The pomegranate molasses dressing is a blend of lemon juice, extra virgin olive oil, sumac, sea salt, and pomegranate molasses, yielding a tangy, slightly sweet, and vibrant dressing that complements the roasted and earthy ingredients. This salad can be served at room temperature or slightly warm to allow the flavors and textures to meld.
Assembling this salad after allowing the eggplant to cool ensures optimal texture. Mint is chopped gently to avoid bruising, preserving its delicate herbaceousness. The salad makes a wholesome side or light main course, offering a balanced mix of textures and bright flavors that showcase Mediterranean elements.
Ingredients
For the dressing
- 1/4 cup lemon juice about 1-2 lemons, fresh
- 1/4 cup extra virgin olive oil
- 2 teaspoons sumac
- 1/2 teaspoon salt sea salt
- 1 tablespoon pomegranate molasses
For the salad
- 2 eggplant medium globe (1 1/2 pounds
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon salt sea salt
- 1/4 teaspoons black pepper
- 1 cup green lentils rinsed, or brown lentils; dried
- 1/2 teaspoon cumin ground
- 8 ounces cherry tomatoes halved
- 2 cups arugula baby
- 1/2 cup mint roughly chopped, leaves
- 1 onion thinly sliced (or 3-4 sprigs thinly sliced spring onion, small; red variety
- 2 ounces feta cheese crumbled (optional, optional
- 1 pomegranate seeded about a 1/2 cup, optional
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
- Chop mint with a very sharp knife or scissors to prevent bruising and bitterness.
- Serve the salad at room temperature for best flavor and texture blending.
- Taste lentils during cooking since time varies; they should be tender but not mushy.
- Pomegranate molasses can be homemade from juice or purchased from specialty stores.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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