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Roasted Eggplant Lentil Salad with Feta and Tomatoes Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://famdishes.com/roasted-eggplant-lentil-salad-with-feta-and-tomatoes-recipe/