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Lentil Salad with Roasted Eggplant and Pomegranate Dressing
5 from 10 votes

Lentil Salad with Roasted Eggplant and Pomegranate Dressing

Lentil Salad with Roasted Eggplant and Pomegranate Dressing is a vibrant combination of roasted, scored eggplant halves, green lentils cooked with cumin, cherry tomatoes, arugula, mint, onions, and optional feta and pomegranate seeds. Dressed with a tart, slightly sweet pomegranate molasses vinaigrette spiced with sumac, the salad balances earthy, tangy, and fresh flavors with a variety of textures.

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

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 3819

% 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.