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
Scale
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.
