Description
This Lentil and Roasted Eggplant Salad is a hearty and flavorful dish that’s perfect for a light lunch or a side dish. The combination of earthy lentils, tender roasted eggplant, and zesty dressing creates a satisfying salad that’s both nutritious and delicious.
Ingredients
Units
Scale
Lentils:
- 1 cup green or brown lentils, rinsed
Roasted Eggplant:
- 1 large eggplant, cut into 1-inch cubes
- 3 tablespoons olive oil, divided
- 1/2 teaspoon ground cumin
- Salt and pepper, to taste
Dressing:
- 1 small red onion, finely chopped
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup crumbled feta cheese (optional)
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Roast the eggplant: Toss the eggplant cubes with 2 tablespoons of olive oil, cumin, salt, and pepper. Roast for 25–30 minutes, stirring once, until golden and tender.
- Cook the lentils: Simmer lentils in water for 20–25 minutes until tender. Drain and let cool.
- Make the dressing: Whisk together 1 tablespoon olive oil, lemon juice, Dijon mustard, and garlic.
- Combine ingredients: Mix lentils, eggplant, onion, parsley, and mint. Add dressing and toss gently. Season to taste. Serve warm or at room temperature.
Notes
- This salad keeps well and can be made a day ahead.
- Add arugula, cherry tomatoes, or toasted pine nuts for variation.
- To make it vegan, omit the feta.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 310mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 10mg
