Roasted Eggplant Lentil Salad (Aubergine Salad)

Recipe video above. Lentils and roasted eggplant (aubergine) is such a great combination - especially when you infuse the lentils with flavour by cooking them in a seasoned broth, and you try my method of roasting eggplant so they stay plump and juicy inside with great caramelisation on the outside!

⏱ 1485 min 🔨 Prep 15min 🔥 Cook 1470min 📊 Hard 🍽 4 servings ⭐ 5.0 (88) 👁 10
Roasted Eggplant Lentil Salad (Aubergine Salad)

Ingredients

4 servings

Instructions

  1. Dressing - shake in a jar.
  2. 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.
  3. Cook for 20 minutes (for al dente, my preference), or 25 minutes (for soft), stirring occasionally.
  4. 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.
  5. Preheat oven to 240°C / 450°F (220°C fan). Line a tray with parchment/baking paper.
  6. Cut eggplant into large cubes - 3 cm / 1.2". Place in large bowl, drizzle with oil, salt and pepper.
  7. 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.
  8. Add tomato and rocket into lentils, drizzle over most of the Dressing then toss.
  9. Pour onto serving platter. Pile over eggplant.
  10. 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.
Grilled & Roasted top ratedeggplant saladlentil saladwestern

Nutrition per serving

Protein21g
Carbs50g
Fat27g
512kcal
21gProtein
50gCarbs
27gFat

💰 Cost Estimate

Total Ingredients
$2826.00
Per Serving
$707.00/serving
🏠 Savings
~$5652.00 vs buying!
📋 Price Breakdown (81% ingredients detected)
IngredientAmountSubtotal
dried green or brown lentils 1 cup $47.00
vegetable or chicken broth 1 cup $40.00
water 0.5 cups -
garlic clove 1 large $198.00
Lemon peel - -
bay leaf 1 $1779.00
sprigs thyme 2 -
rib celery 1 $51.00
/ 1.4 lb eggplant / aubergine 700 g $385.00
olive oil 1 tbsp $21.00
EACH salt and pepper 0.25 tsp $6.00
lemon juice 2 tbsp $20.00
extra virgin olive oil 4 tbsp $138.00
Dijon mustard 1 tsp $4.00
arlic clove 1 g $1.00
thyme leaves 1 tsp $89.00
sugar 1 tsp -
EACH salt + black pepper 0.5 tsp $11.00
/ 8 oz cherry tomatoes 250 g $36.00
handfuls rocket / arugula lettuce 2 -
/ 2 oz feta 60 g -

*Estimated market prices, may vary by region

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🍳

Roasted Eggplant Lentil Salad (Aubergine Salad)

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))
  • 700 g / 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 g arlic 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
  • 250 g / 8 oz cherry tomatoes (, halved (large quartered))
  • 2 handfuls rocket / arugula lettuce (, torn into 5cm/2" pieces)
  • 60 g / 2 oz feta (, crumbled (or more!))

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