Description
Indulge in the delightful flavors of our Roasted Eggplant Lentil Salad (Aubergine Salad), a perfect blend of hearty lentils and caramelized eggplant. This vibrant dish is not only visually appealing but also packed with nutrients, making it an ideal choice for brunch or any gathering. Whether served warm or at room temperature, this salad impresses with its unique combination of textures and tastes. Enjoy it as a main dish or a side, and feel free to get creative with toppings and herbs to personalize your experience. Rich in protein and fiber, this salad is also a great option for meal prep, ensuring you have a nutritious meal ready to go throughout the week.
Ingredients
Scale
- 1 cup dried green or brown lentils
- 700g / 1.4 lb eggplant (aubergine)
- 2 1/2 tbsp olive oil
- 250g / 8 oz cherry tomatoes
- 2 handfuls arugula (rocket lettuce)
- 60g / 2 oz feta cheese (optional)
Instructions
- Cook lentils: Rinse lentils, then combine with broth, water, garlic, lemon peel, bay leaf, thyme sprigs, and celery in a large pot. Bring to a boil and simmer for about 20 minutes until tender. Drain excess liquid and set aside.
- Roast eggplant: Preheat oven to 220°C (425°F). Cut eggplants into cubes, drizzle with olive oil, season with salt and pepper, then roast for 25–30 minutes until golden brown.
- Prepare dressing: In a jar, mix lemon juice, extra virgin olive oil, Dijon mustard, minced garlic, thyme leaves (if using), sugar (if desired), salt, and pepper; shake well.
- Assemble salad: Combine cooked lentils with roasted eggplant in a mixing bowl. Fold in halved cherry tomatoes and arugula. Drizzle with dressing just before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 5mg