If you’re looking for a vibrant dish that combines smoky, hearty flavors with bright, fresh notes, this Roasted Eggplant Lentil Salad with Lemon and Feta Recipe is an absolute must-try. The beauty of this salad lies in its perfect harmony—the creamy roasted eggplant, nutty lentils, and tangy feta all come together with zesty lemon and fragrant herbs for a meal that’s both satisfying and light. Whether you’re serving it as a wholesome lunch or a stunning side, this salad effortlessly brings color, texture, and flavor to your table.
Ingredients You’ll Need
This Roasted Eggplant Lentil Salad with Lemon and Feta Recipe uses simple, wholesome ingredients that each add a unique aspect to the dish. From the earthy lentils to the bright punch of lemon and the creamy feta, every element plays a vital role in making this salad truly special.
- Lentils (1 cup dried green or brown): These are the protein-packed base, giving the salad a hearty, satisfying texture.
- Vegetable or chicken broth (1 cup): Adds depth and flavor while cooking the lentils.
- Water (1 1/2 cups): Essential for cooking the lentils tender.
- Garlic cloves (2 total): One for cooking with lentils and one minced for the dressing, providing a fragrant garlic punch.
- Lemon peel and lemon juice: Brighten the dish with a fresh, citrus zing, essential for balancing richness.
- Bay leaf and thyme sprigs: Introduce herbal undertones during cooking and in the dressing for depth.
- Celery rib: Adds subtle savory aroma when cooking lentils (optional but recommended).
- Eggplants (700g, about 2 medium): Roasted until golden and creamy, they’re the star ingredient.
- Olive oil (about 6 1/2 tbsp total): Used for roasting eggplant and dressing, delivers richness and that beloved Mediterranean flavor.
- Salt and pepper: Essential seasonings to enhance all the flavors.
- Dijon mustard (1 tsp): Adds a subtle tang and emulsifies the dressing beautifully.
- Sugar (optional, 1 tsp): Just a touch to cut acidity if needed.
- Cherry tomatoes (250g): Provide bursts of juicy sweetness and vibrant color.
- Rocket/arugula (2 handfuls): Adds peppery freshness and crunch.
- Feta cheese (60g, crumbled): Salty, creamy, and utterly delicious topping that finishes the salad perfectly.
How to Make Roasted Eggplant Lentil Salad with Lemon and Feta Recipe
Step 1: Prepare the Dressing
Start by shaking the dressing ingredients in a jar: lemon juice, extra virgin olive oil, minced garlic, Dijon mustard, fresh thyme leaves, a pinch of sugar if you like, and salt plus pepper. This easy, vibrant dressing will coat every component of your salad with a lovely, tangy flavor.
Step 2: Cook the Lentils
Rinse your lentils thoroughly. Place them in a saucepan with the vegetable or chicken broth, water, smashed garlic clove, lemon peel, bay leaf, thyme sprigs, and celery rib. Bring the mixture to a simmer, cover, and cook gently for about 25 to 30 minutes until lentils are tender but still hold their shape—think tender and slightly firm. Drain if necessary, and discard the aromatics.
Step 3: Roast the Eggplant
Preheat your oven to about 425°F (220°C). Cut the eggplants into roughly 2 cm cubes, toss them with 2 1/2 tablespoons of olive oil, and season with salt and pepper. Spread them out on a baking sheet and roast for about 30 to 40 minutes, turning halfway through, until the eggplant is golden brown, soft, and caramelized. Roasting brings out its wonderful smoky sweetness—this is the heart of the salad.
Step 4: Assemble the Salad
In a large bowl, combine the cooked lentils, roasted eggplant, halved cherry tomatoes, and torn rocket leaves. Drizzle over the dressing and toss gently to coat everything evenly without mashing the delicate eggplant. Finally, scatter the crumbled feta on top for that creamy, salty finish.
How to Serve Roasted Eggplant Lentil Salad with Lemon and Feta Recipe
Garnishes
Adding fresh herbs like chopped parsley or extra thyme sprigs elevates the freshness of the salad beautifully. Toasted pine nuts or walnuts add a wonderful crunch and nutty contrast. Don’t forget a few lemon wedges on the side for an extra citrus burst.
Side Dishes
This salad pairs exceptionally well with warm pita bread or crusty sourdough to soak up all the delicious juices. For a heartier meal, serve alongside grilled chicken or fish, or enjoy with a warming bowl of soup for cozy comfort food vibes.
Creative Ways to Present
Serve this Roasted Eggplant Lentil Salad with Lemon and Feta Recipe layered in clear glass jars for a fresh party presentation. Or spoon it over buttered couscous or quinoa for a colorful grain bowl. Wrapping it in soft flatbread also makes for a fun, portable lunch option!
Make Ahead and Storage
Storing Leftovers
Store your salad in an airtight container in the fridge for up to 3 days. The flavors actually develop more over time as the lentils absorb the dressing, making leftovers even tastier the next day.
Freezing
Because of the fresh ingredients and feta, this salad isn’t ideal for freezing. The textures and flavors change too much, so it’s best enjoyed fresh or refrigerated.
Reheating
If you prefer your salad slightly warm, gently reheat it in a pan just until warmed through. Avoid microwaving too long or the eggplant can become mushy. Alternatively, serve at room temperature to preserve texture.
FAQs
Can I use canned lentils instead of dried?
Absolutely! If you’re short on time, canned lentils work great. Just rinse them well and add them directly when assembling the salad. You’ll skip the cooking step, making this dish even quicker.
Is this salad vegan?
The salad is naturally almost vegan except for the feta cheese. You can easily swap in vegan feta or omit it altogether and still enjoy a delicious dish.
How do you know when the eggplant is perfectly roasted?
When the eggplant cubes are golden brown on the edges and soft enough to easily pierce with a fork, they are perfectly roasted. Their creamy texture is what makes this salad uniquely satisfying.
Can I make this salad ahead for a party?
Yes! Prepare everything a day ahead, keep the dressing separate until just before serving to keep the salad fresh and vibrant. Toss and garnish right before guests arrive.
What other herbs can I use besides thyme?
If you want to change things up, rosemary, oregano, or even fresh basil work wonderfully in this salad. They bring different fragrant notes that complement the eggplant and lentils.
Final Thoughts
This Roasted Eggplant Lentil Salad with Lemon and Feta Recipe is one of those rare gems that feels both nourishing and indulgent. The combination of smoky eggplant, protein-rich lentils, and bright lemon with creamy feta makes it a joy for your taste buds and your body. So next time you want a dish that’s as beautiful as it is delicious, give this salad a try—you’re going to fall in love with every bite.
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Roasted Eggplant Lentil Salad with Lemon and Feta Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 to 8 servings
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Roasted Eggplant Lentil Salad features tender roasted aubergine combined with earthy lentils, fresh cherry tomatoes, and peppery rocket, all brought together with a vibrant lemon and mustard dressing. It’s a wholesome, nutrient-packed salad perfect as a light lunch or a satisfying side dish, blending Mediterranean flavors with fresh herbs and creamy feta cheese.
Ingredients
Lentils and Broth
- 1 cup dried green or brown lentils (or French/puy lentils; see Note 1 for canned)
- 1 cup vegetable or chicken broth (or water plus 1 bouillon cube, crumbled)
- 1 1/2 cups water
- 1 large garlic clove, smashed, skin removed (Note 2)
- Lemon peel (approx. 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 (or a handful of celery leaves; can skip)
Roasted Eggplant
- 700g / 1.4 lb eggplant / aubergine (2 medium)
- 2 1/2 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp pepper
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 with a garlic press
- 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme; optional or substitute other herbs; see Note 3)
- 1 tsp sugar (optional)
- 1/2 tsp salt
- 1/2 tsp black pepper
Salad Ingredients
- 250g / 8 oz cherry tomatoes, halved (large tomatoes quartered)
- 2 handfuls rocket / arugula lettuce, torn into 5 cm / 2″ pieces
- 60g / 2 oz feta cheese, crumbled (or more to taste)
Instructions
- Prepare the Dressing: In a jar, combine 2 tbsp lemon juice, 4 tbsp extra virgin olive oil, 1 tsp Dijon mustard, 1 minced garlic clove, 1 tsp thyme leaves, 1 tsp sugar (if using), 1/2 tsp salt, and 1/2 tsp black pepper. Shake well until emulsified. Set aside to let the flavors meld.
- Cook the Lentils: Rinse the lentils well under cold water. In a saucepan, combine lentils, broth (or water with bouillon), water, smashed garlic clove, lemon peel, bay leaf, thyme sprigs, and celery pieces. Bring to a boil, then reduce heat and simmer gently uncovered for about 25-30 minutes or until lentils are tender but not mushy. Drain any excess liquid. Remove and discard the garlic, lemon peel, bay leaf, thyme sprigs, and celery. Set lentils aside to cool.
- Roast the Eggplant: Preheat your oven to 220°C (425°F). Slice the eggplant into approximately 2 cm thick rounds or cubes. Toss with 2 1/2 tbsp olive oil, and sprinkle with 1/4 tsp salt and 1/4 tsp black pepper. Spread on a baking tray in a single layer. Roast for 20-25 minutes, turning once halfway through, until the eggplant is golden brown and tender. Remove from oven and let cool slightly.
- Assemble the Salad: In a large bowl, combine the cooled lentils, roasted eggplant, halved cherry tomatoes, and torn rocket leaves. Pour the dressing over the salad and gently toss to combine. Finally, sprinkle crumbled feta cheese on top. Serve immediately or chill briefly to let flavors meld before serving.
Notes
- Note 1: If using canned lentils, rinse and drain thoroughly, and omit cooking steps for lentils.
- Note 2: Remove garlic skin before adding to the lentil cooking liquid to infuse aroma without overwhelming the dish.
- Note 3: Fresh thyme enhances the salad’s flavor, but dried thyme or other fresh herbs like oregano or basil can be substituted based on preference.
