Salads/ Snacks

Roasted Eggplant and Lentil Salad

Roasted Eggplant and Lentil Salad
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Roasted eggplant and lentil salad is a flavorful and nutritious dish that combines the earthy flavors of roasted eggplant with protein-packed lentils.

Roasted Eggplant and Lentil Salad

Are you looking for a delicious and nutritious salad that will excite your taste buds? Look no further than the delightful combination of roasted eggplant and lentils. This Roasted Eggplant and Lentil Salad recipe is packed with earthy flavors, protein, and an array of vibrant ingredients. that will satisfy your cravings while providing a healthy boost to your body. Let’s dive into the recipe and explore the magic that happens when these ingredients come together.

Ingredients that make it shine

  1. Roasted Eggplant: The star of the dish, roasted eggplant brings a rich and smoky flavor to the salad. Its creamy texture and slightly caramelized edges perfectly complement the other ingredients.
  2. Protein-Packed Lentils: Lentils are a nutritional powerhouse, known for their high protein and fiber content. They add a hearty element to the salad and make it a filling and satisfying meal.
  3. Fresh Vegetables: The addition of fresh greens and red onion provides a crunchy texture and a burst of vibrant color to the salad. They also contribute their own unique flavors, enhancing the overall taste.
  4. Aromatic Spices: The combination of sumac and pepper adds depth and warmth to the salad, creating a harmonious blend of flavors.
  5. Zesty Dressing: A simple dressing made with extra virgin olive oil, whole grain mustard and lemon juice ties all the ingredients together, adding a tangy and refreshing element.

Customization and Tips

  • Experiment with additional ingredients like cherry tomatoes, feta cheese, or olives to personalize the salad according to your taste preferences.
  • For added crunch, you can sprinkle other toasted nuts or seeds on top.
  • Make a larger batch and store leftovers in the refrigerator for a quick and healthy meal option throughout the week.

With its harmonious blend of flavors and nutrient-rich ingredients, the Roasted Eggplant and Lentil Salad is a winning recipe that will impress your taste buds and nourish your body. Whether you enjoy it as a standalone meal or a side dish. this salad is a testament to how simple ingredients can come together to create a symphony of taste and texture. So, next time you’re in the mood for a satisfying and wholesome salad, give this recipe a try and embark on a culinary journey that celebrates the goodness of roasted eggplant and lentils. Bon appétit!

Check out more recipes:

Cauliflower Potato Lentil Salad

Beetroot Chickpea Salad

Pumpkin Beetroot Lentil Salad

Roasted Fennel Chickpea Salad

Roasted Eggplant and Lentil Salad

Roasted Eggplant and Lentil Salad

Roasted eggplant and lentil salad is a flavorful and nutritious dish that combines the earthy flavors of roasted eggplant with protein-packed lentils.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Salad
Cuisine Mediterranean
Servings 4


  • 1 large eggplant
  • 1 cup cooked lentils
  • 1 small red onion
  • 1 large handful fresh spinach
  • 1 large handful fresh arugula
  • 2 tbsp fresh parsley chopped
  • cup sunflower seeds toasted
  • 1 tsp sumac
  • salt and pepper to taste
  • 2 tbsp olive oil


  • 2 tbsp whole grain mustard
  • 1 tsp agave
  • 2 tsp lemon juice
  • 2 tbsp olive oil
  • salt and pepper to taste


  • Preheat your oven to 200°C.
  • Slice the eggplant into 1 cm thick rounds. You can leave the skin on or peel it, depending on your preference. Brush both sides of the eggplant slices with olive oil and sprinkle with sumac and salt and pepper.
  • Arrange the eggplant slices on a baking sheet and roast in the preheated oven for about 20-25 minutes, or until they are golden brown and tender. Once done, remove from the oven and allow them to cool.
  • While the eggplant is roasting, cook the lentils according to the package instructions. Once cooked, drain any excess water and set aside.
  • In a small bowl mix all the dressing ingredients and combine until smooth.
  • In a large mixing bowl, combine the cooked lentils, arugula and spinach, chopped red onion, parsley, sunflower seeds and cooked egplant. Pour over the dressing and mix well.
  • Let the salad sit for at least 10-15 minutes to allow the flavors to meld together. You can also refrigerate it for a couple of hours to serve it chilled.
Keyword delicious, easy, eggplant, fresh, gluten-free, healthy, lentil, lunch, Main, recipe, salad, Sauce, tasty, vegan

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