Roasted Eggplant Lentil Salad (Aubergine Salad)
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
1 d 30 mins
-
Servings
4 - 8
-
Calories
512 kcal
-
Course
Side Dish, Main Course
-
Cuisine
American
Roasted Eggplant Lentil Salad (Aubergine Salad)
Description
This salad begins with green or French lentils cooked gently in vegetable broth with aromatics, ensuring a firm but tender texture that holds shape well. Separately, eggplant cubes are tossed in olive oil, salt, and pepper, then roasted until caramelized edges form with a soft, meaty interior. The roasted eggplant adds a rich depth to the dish.
The salad is assembled by combining the lentils with fresh halved cherry tomatoes and peppery arugula, then dressed mostly with a dressing combining lemon juice, extra virgin olive oil, Dijon mustard, garlic, thyme, and a touch of sugar for balance. The crumbled feta adds a creamy, salty component on top, rounding out the flavors.
This salad works well served at room temperature or lightly warmed, and it can be a satisfying main dish or a side. It stores well for several days but may benefit from a fresh squeeze of lemon before serving after storage. Using canned lentils can speed preparation while maintaining flavor if heated briefly and marinated with dressing.
Ingredients
TASTY LENTILS!
- 1 cup green lentils or French/puy) (Note 1 for canned, or brown lentils; dried
- 1 cup vegetable broth or water + 1 bouillon cube, crumbled, or chicken broth
- 1 1/2 cups water
- 1 garlic smashed, skin removed (Note 2, large clove
- lemon peel (about 1.5 x 5 cm / 3/4 x 2")
- 1 bay leaf , dry or fresh
- 2 thyme or 1/2 tsp dried thyme, sprigs
- 1 celery broken into 3 or 4 pieces (or just a handful of celery leaves, can skip, rib
Roasted Eggplant:
- 700g / 1.4 lb eggplant 2 medium, or aubergine
- 2 1/2 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp black 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 minced using garlic press, clove
- 1 tsp thyme fresh (or 1/2 ts dried - can omit, or other herbs, Note 3, leaves
- 1 tsp sugar , optional
- 1/2 tsp salt
- 1/2 tsp black pepper
Salad:
- 250g/ 8 oz cherry tomato halved (large quartered
- 2 arugula torn into 5cm/2" pieces, aka rocket; handfuls; lettuce
- 60g/ 2 oz feta cheese 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.
Notes
- Green, brown, or French (Puy) lentils give the best texture; red or yellow lentils are too soft for this salad.
- Canned lentils can be used; drain, rinse, and warm them before mixing with dressing for effective flavor absorption.
- Crushing garlic lightly releases flavor into the broth while allowing easy removal before serving.
- Other herbs like thyme, parsley, chives, or coriander complement the flavors well.
- This salad keeps well for 2 to 3 days; bring to room temperature or warm slightly, then toss and add fresh lemon juice to brighten flavors before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 8
Amount Per Serving
Calories 512 kcal
% Daily Value*
| Calories | 512cal | 26% |
| Carbohydrates | 50g | 17% |
| Protein | 21g | 42% |
| Fat | 27g | 42% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 13mg | 4% |
| Sodium | 645mg | 27% |
| Potassium | 1071mg | 23% |
| Fiber | 23g | 92% |
| Sugar | 9g | 18% |
| Vitamin A | 559IU | 11% |
| Vitamin C | 20mg | 22% |
| Calcium | 139mg | 14% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
