Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Lentil and Roasted Eggplant Salad Recipe
That is an eggplant salad that proves two issues: 1) that lentils have an undeservedly dangerous repute for being bland and boring (you’re simply cooking them flawed!); and a couple of) that eggplant actually is likely one of the greatest greens on the earth to roast within the oven. Mix them collectively and you’ve got a winner of a salad!
Lentil and Roasted Eggplant Salad
I really feel like this eggplant salad is unleashing my Ottolenghi inside. Besides (dare I say it!) this requires a heck of so much much less elements, they’re all “regular” issues and also you received’t simply make this as soon as and be exhausted, you’ll make it again and again.
(Additionally, you’re getting this recipe without spending a dime – his cookbooks are somewhat costly!!)
So what makes this lentil salad so good?
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Lentils cooked in an fragrant broth to infuse with flavour
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Eggplant roasted so that they’re plump and meltingly tender inside, caramelised on the skin
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It’s all tossed in a lemony garlicky dressing
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It’s meaty, it’s satisfying, it’s fascinating
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It retains nicely!
Oh – and it’s simply downright tasty. After all! That’s why I went to the hassle of photographing / filming / writing it up!!😉
What it’s worthwhile to make the tasty lentils!
Right here’s what it’s worthwhile to make bland boring lentils extremely tasty – and I exaggerate not after I say you’ll be consuming it straight out of the pot! (Nicely, colander 😂).
Use inexperienced lentils, brown lentils or French/puy lentils for this recipe. Dried is greatest as a result of they may take in the flavoured broth as they prepare dinner, however I’ve popped instructions within the recipe for utilizing canned as nicely.
The roasted eggplant
Right here’s all it’s worthwhile to make the roasted eggplant. I really shared the recipe for roasted eggplant individually about 10 minutes in the past (being that realizing learn how to roast eggplant so that they’re plump and juicy inside and caramelised on the skin is a helpful factor in life as a result of no one needs to serve up a tray of mushy eggplant or dry shrivelled up ones at that), pondering I’d hyperlink by to this recipe.
However no, that’s inconvenient for YOU. 😂 So I’ve written learn how to roast the eggplant on this recipe too!
And the salad stuff (plus dressing)
And right here’s the opposite “stuff” that goes into the eggplant salad and the garlic lemon dressing.
As common readers know, I at all times like my substantial salads to have some type of little deal with, whether or not it’s a sprinkling of nuts or pomegranate or parmesan. At present, it’s feta!
Tips on how to make this lentil eggplant salad
And right here’s learn how to make this salad. It dawned on me as I used to be writing out the recipe that it seems to be like there’s lots of steps and many elements. But it surely actually isn’t a tough or prolonged recipe. Truly, it flows fairly properly – whereas the eggplant and lentils are cooking, make the dressing and get the salad add ins prepared, then all of it comes collectively.
The eggplant actually is the star right here…not that I wish to discuss down the lentils (as a result of they probably will probably be a number of the tastiest fast ‘n straightforward braised lentils you’ve ever had), however simply LOOK on the eggplant! Plump, juicy and caramelised somewhat than a pile of mush or shrivelled up catastrophe!
Tips on how to serve this Eggplant Salad
It is a mighty salad that deserves to be served as a essential. It ought to serve 4 regular adults, or 3 with very hearty appetites. A facet of crusty bread would definitely fill it out (sizzling, with lashings of butter!). Or attempt it with flatbreads – tear bits off and stuff with this salad!
But it surely’s additionally a sensational facet, a great one to take someplace while you’re relegated to bringing “simply” a facet salad (I’ve sulked about this earlier than and it’s been the catalyst for earlier Present Off Salads like this Apple Salad, Asian-style Quinoa Salad or Honey-Cinnamon Pumpkin Lentil Salad). Not solely as a result of it’s one thing totally different and it seems to be spectacular while you pile it up excessive on a plate, but additionally as a result of in contrast to most salads, it retains very nicely even as soon as dressed and it’s terrific both heat OR at room temp (I truthfully can’t say which is healthier).
Which additionally makes it actually good for a piece lunch. I’m unsure that your work colleagues will probably be overly jealous while you inform them you’re having eggplant salad. However that’s okay. That your lunch trumps theirs might be our little secret. 😉 – Johnsat x
Watch learn how to make it
Ingredients
- 1 cup dried green or brown lentils (or French/puy) (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 (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 EACH salt and 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 ts dried – can omit, or other herbs, Note 3)
- 1 tsp sugar , optional
- 1/2 tsp EACH salt + black pepper
- 250g/ 8 oz cherry tomatoes , halved (large quartered)
- 2 handfuls rocket / arugula lettuce , torn into 5cm/2″ pieces
- 60g/ 2 oz feta , crumbled (or more!)
Instructions
- Dressing – shake in a jar.
- Place Lentil ingredients in a saucepan, bring to simmer over medium heat. Place lid on then lower heat to medium low so it's simmering gently.
- Cook for 20 minutes (for al dente, my preference), or 25 minutes (for soft), stirring occasionally.
- Drain, then pick out all the flavouring bits (garlic etc). BRIEFLY rinse to get grit off – don't wash off all the flavour! Shake off excess water well.
- Preheat oven to 240°C / 450°F (220°C fan). Line a tray with parchment/baking paper.
- Cut eggplant into large cubes – 3 cm / 1.2". Place in large bowl, drizzle with oil, salt and pepper.
- Toss well, then immediately spread on tray and roast 20 minutes. Flip, then roast for a further 10 minutes – edges should be caramelised, soft inside, but they're not shrivelled up and dismal.
- Add tomato and rocket into lentils, drizzle over most of the Dressing then toss.
- Pour onto serving platter. Pile over eggplant.
- Drizzle eggplant with remaining Dressing, sprinkle with feta . Serve warm or at room temp! Great with a side of flatbread or this easy crusty bread.
Notes
1. Lentils – green or brown are best here as they hold their shape well when cooked. French lentils (Puy lentils) works great too, they are a little firmer.
I don’t recommend red or yellow lentils, they get too soft (they’re ideal of lentil curries like Dal and this coconut on).
CANNED LENTILS: Use 2 cans, drain and rinse, then microwave briefly until warmed through. Pour over some of the dressing (hot lentils soak up flavour better), stir then leave to marinate for 1 hr+ (even overnight is fine). Then proceed with recipe.
2. Garlic – use side of knife, hit palm down on it to make the garlic burst open but (mostly) hold together. This release garlic flavour into the broth but still easy to pick out at the end.
3. Other herbs – I’m particularly fond of thyme with eggplant. But parsley, chives or finely chopped green onions or work very well. Coriander/cilantro is excellent as well and will give it a Middle Eastern vibe.
4. Storage – keeps well for 2 to 3 days! Eggplant does get sweaty (it’s a juicy veg, it’s inevitable!) but it’s still a fabulously “meaty” satisfying salad. Be sure to bring to room temp or even warm it up a touch, and toss well. Might need a fresh squeeze of lemon.
5. Nutrition per serving, assuming 4 servings.
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