Roasted Eggplant Lentil Salad with Feta and Tomatoes Recipe

Introduction

This Roasted Eggplant Lentil Salad is a vibrant and hearty dish that combines tender lentils with caramelized eggplant and fresh greens. Perfect as a light meal or a flavorful side, it’s easy to prepare and packed with Mediterranean-inspired flavors.

Ingredients

• 1 cup dried green or brown lentils (or French/puy) (see Note 1 for canned)
• 1 cup vegetable or chicken broth (or water + 1 bouillon cube, crumbled)
• 1 1/2 cups water
• 1 large garlic clove, smashed, skin removed (see Note 2)
• Lemon peel (about 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 just a handful of celery leaves, can skip)
• 700g / 1.4 lb eggplant / aubergine (2 medium)
• 2 1/2 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp pepper
• 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 using garlic press
• 1 tsp thyme leaves, fresh (or 1/2 tsp dried; can omit or substitute other herbs, see Note 3)
• 1 tsp sugar (optional)
• 1/2 tsp salt
• 1/2 tsp black pepper
• 250g / 8 oz cherry tomatoes, halved (large tomatoes quartered)
• 2 handfuls rocket / arugula lettuce, torn into 5 cm / 2″ pieces
• 60g / 2 oz feta, crumbled (or more!)

Instructions

1. Step 1: Prepare the dressing by combining lemon juice, extra virgin olive oil, Dijon mustard, minced garlic, thyme leaves, sugar (if using), salt, and black pepper in a jar. Shake well to emulsify and set aside.
2. Step 2: Place lentils, broth, water, smashed garlic, lemon peel, bay leaf, thyme sprigs, and celery in a saucepan. Bring to a simmer over medium heat. Cover with a lid, then reduce heat to medium-low to maintain a gentle simmer.
3. Step 3: Cook the lentils for 20 minutes for al dente texture or 25 minutes for softer lentils, stirring occasionally.
4. Step 4: Drain the lentils, and remove garlic, lemon peel, bay leaf, celery, and thyme sprigs. Rinse briefly to remove any grit but keep the flavor. Shake off excess water thoroughly.
5. Step 5: Preheat the oven to 240°C / 450°F (220°C fan). Line a baking tray with parchment paper.
6. Step 6: Cut the eggplants into large cubes about 3 cm / 1.2 inches. Place in a large bowl and drizzle with olive oil, salt, and pepper. Toss well to coat evenly.
7. Step 7: Spread the eggplant cubes on the prepared tray in a single layer. Roast for 20 minutes, then flip the pieces and roast for an additional 10 minutes. The eggplant should be soft inside with caramelized edges but not shriveled.
8. Step 8: In a large bowl, combine the lentils with cherry tomatoes and rocket. Drizzle most of the dressing over the mixture and toss gently to combine.
9. Step 9: Transfer the lentil mixture to a serving platter. Top with the roasted eggplant, drizzle with the remaining dressing, and sprinkle with crumbled feta.
10. Step 10: Serve warm or at room temperature. This salad pairs wonderfully with flatbread or crusty bread for a complete meal.

Tips & Variations

• Use canned lentils for a quicker version; just drain and rinse before mixing with the other ingredients.
• Try adding chopped fresh parsley or mint for a fresh herbal twist.
• If you prefer a smokier flavor, sprinkle smoked paprika over the eggplant before roasting.
• For a vegan option, omit the feta or substitute with a plant-based cheese alternative.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or enjoy cold as a salad. Adding the dressing just before serving helps maintain freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned lentils instead of dried?

Yes, canned lentils can be used to save time. Be sure to drain and rinse them well before combining with the other salad ingredients.

How do I prevent eggplant from becoming mushy when roasting?

Cut the eggplant into large cubes and roast at a high temperature without overcrowding the tray. Turning the cubes halfway ensures even caramelization and a nice texture.

Roasted Eggplant Lentil Salad with Feta and Tomatoes Recipe

Print Recipe

★★★★★

4.8 from 54 reviews

This Roasted Eggplant Lentil Salad is a hearty, flavorful dish combining tender roasted aubergine with protein-rich lentils, fresh cherry tomatoes, peppery arugula, and tangy feta. Enhanced with a zesty lemon and thyme dressing, it makes a nutritious and satisfying meal or side that’s vibrant, colorful, and perfect served warm or at room temperature.

• Author: Mick
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Roasting
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Lentils and Broth

• 1 cup dried green or brown lentils (or French/puy)
• 1 cup vegetable or chicken broth (or water + 1 bouillon cube, crumbled)
• 1 1/2 cups water
• 1 large garlic clove, smashed, skin removed
• Lemon peel (about 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 black 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 using garlic press
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme, can omit or substitute other herbs)
• 1 tsp sugar (optional)
• 1/2 tsp salt
• 1/2 tsp black pepper

Salad Assembly

• 250g / 8 oz cherry tomatoes, halved (large quartered)
• 2 handfuls rocket / arugula lettuce, torn into 5cm / 2″ pieces
• 60g / 2 oz feta cheese, crumbled (or more to taste)

Instructions

1. Make the Dressing: In a jar, combine lemon juice, extra virgin olive oil, Dijon mustard, minced garlic, thyme leaves, sugar (if using), salt, and pepper. Shake well until emulsified and set aside.
2. Cook the Lentils: Place lentils, broth, water, smashed garlic clove, lemon peel, bay leaf, thyme sprigs, and celery rib into a saucepan. Bring to a simmer over medium heat, then cover and reduce heat to medium-low to maintain a gentle simmer.
3. Simmer Lentils: Cook for 20 minutes for al dente lentils or 25 minutes for softer lentils, stirring occasionally to prevent sticking.
4. Drain and Rinse Lentils: Drain the lentils, removing the flavoring ingredients like garlic, lemon peel, bay leaf, thyme, and celery. Briefly rinse lentils to remove any grit, taking care not to wash away all the flavor. Shake off excess water thoroughly.
5. Roast the Eggplant: Preheat oven to 240°C / 450°F (220°C fan). Line a baking tray with parchment paper. Cut eggplants into large 3 cm (1.2″) cubes and place in a large bowl. Drizzle with olive oil, sprinkle salt and pepper, then toss well to coat.
6. Roast Eggplant Cubes: Spread the seasoned eggplant cubes evenly on the prepared tray. Roast for 20 minutes, then flip pieces to ensure even browning, and roast for an additional 10 minutes until edges are caramelized and the interior is soft, but not shriveled.
7. Assemble the Salad: In a large bowl, combine the cooked lentils, halved tomatoes, and torn rocket leaves. Drizzle most of the dressing over and toss gently to combine.
8. Plate the Salad: Transfer the lentil-tomato-rocket mixture onto a serving platter. Pile the roasted eggplant on top.
9. Finalize the Dish: Drizzle the remaining dressing over the eggplant and sprinkle crumbled feta on top. Serve the salad warm or at room temperature, ideally accompanied by flatbread or crusty bread.

Notes

• Note 1: If using canned lentils, reduce the cooking time and adjust liquid accordingly.
• Note 2: The garlic clove in the lentil cooking adds flavor and is removed before serving.
• Note 3: Fresh thyme is preferred for the dressing, but dried thyme or other herbs can be substituted or omitted.
• This salad can be served as a main dish or hearty side and is delicious both warm and at room temperature.
• For a vegan option, omit the feta or substitute with a plant-based cheese alternative.

Keywords: eggplant salad, lentil salad, roasted aubergine, healthy salad, Mediterranean salad, vegetarian dish