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Lentil and Roasted Eggplant Salad
marie

Lentil and Roasted Eggplant Salad – Nourishing, Vibrant & Full of Flavor

This Lentil and Roasted Eggplant Salad is a hearty, Mediterranean-inspired dish made with tender roasted eggplant, protein-rich lentils, juicy tomatoes, peppery arugula, and a bright garlic-lemon dressing. Satisfying yet fresh, it’s perfect as a vegetarian main or a flavorful side.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course, Salad, Side Dish
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

Lentils
  • 1 cup dried green or brown lentils Puy or French lentils preferred
  • 1 ½ cups water
  • 1 cup vegetable broth or water with bouillon cube
  • 1 large clove garlic smashed and peeled
  • lemon peel about 2-inch strip
  • 1 bay leaf
  • 2 sprigs fresh thyme or 1/2 tsp dried
  • 1 stalk celery broken into chunks, optional
Roasted Eggplant
  • 700 g eggplant cut into 3 cm cubes
  • 2 ½ tbsp olive oil
  • ¼ tsp salt
  • ¼ tsp black pepper
Garlic Lemon Dressing
  • 2 tbsp lemon juice fresh
  • 4 tbsp extra virgin olive oil
  • 1 tsp Dijon mustard
  • 1 clove garlic minced or pressed
  • 1 tsp fresh thyme leaves or 1/2 tsp dried
  • 1 tsp sugar optional
  • ½ tsp salt
  • ½ tsp black pepper
Salad Base
  • 250 g cherry tomatoes halved
  • 2 handfuls arugula (rocket) torn into bite-sized pieces
  • 60 g feta cheese crumbled

Method
 

  1. Combine all dressing ingredients in a small jar. Shake well until emulsified and set aside for 10 minutes to allow flavors to infuse.
  2. Add lentils, water, broth, garlic, lemon peel, bay leaf, thyme, and celery to a saucepan. Bring to a simmer, cover, and cook for 20–25 minutes until tender. Drain well and remove aromatics.
  3. Preheat oven to 240°C / 450°F (220°C fan). Toss eggplant with olive oil, salt, and pepper. Spread on a lined baking tray and roast for 20 minutes, flip, then roast another 10 minutes until golden and tender.
  4. In a large bowl, combine lentils, cherry tomatoes, and arugula. Drizzle with most of the dressing and toss gently.
  5. Transfer to a serving platter, top with roasted eggplant, drizzle remaining dressing, and finish with crumbled feta. Serve warm or at room temperature.

Notes

This salad keeps well for up to 4 days in the fridge and tastes even better the next day. For a vegan version, skip the feta or use a plant-based alternative. Baby spinach or massaged kale can replace arugula.