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Roasted Eggplant Lentil Salad (Aubergine Salad) Recipe

Roasted Eggplant Lentil Salad (Aubergine Salad)

A hearty salad featuring roasted eggplant and lentils, paired with a zesty garlic lemon dressing. Perfect as a main or side dish!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Tasty Lentils!
  • 1 cup dried green or brown lentils (or French/puy)
  • 1 cup vegetable or chicken broth (or water + 1 bouillon cube, crumbled)
  • 1 1/2 cups water
  • 1 large garlic clove smashed, skin removed
  • 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 (optional)
Roasted Eggplant
  • 700 g eggplant / aubergine (2 medium)
  • 2 1/2 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp 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
  • 1 tsp sugar optional
  • 1/2 tsp salt
  • 1/2 tsp black pepper
Salad
  • 250 g cherry tomatoes halved (large quartered)
  • 2 handfuls rocket / arugula lettuce torn into 5cm/2″ pieces
  • 60 g feta crumbled (or more!)

Equipment

  • Oven
  • Saucepan
  • Baking Tray

Method
 

  1. Dressing – shake in a jar.
  2. 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.
  3. 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.
  4. 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

Feel free to adjust the herbs and seasonings according to your taste. This salad is versatile and pairs well with a variety of side dishes.