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By recipetineats.com
Roasted Eggplant Lentil Salad (Aubergine Salad)
Instructions
Prep:15minCook:24h 30min
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! (For more roasted eggplant uses, visit this roasted eggplant recipe).Great to serve at a brunch as a main - it holds up well for hours. Serve warm, or at room temp. Serves 3 to 4 as main, 8 - 10 as a side.
Updated at: Thu, 18 Dec 2025 00:15:05 GMT
Nutrition balance score
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Ingredients
4 servings
1 cupdried green lentils
or brown, or French/puy, Note 1 for canned
1 cupvegetable broth
or chicken, or water + 1 bouillon cube, crumbled
1 ½ cupswater
1garlic clove
large, smashed, skin removed
Lemon peel
about 1.5 x 5 cm / 3/4 x 2"
1bay leaf
dry or fresh
2 sprigsthyme
or 1/2 tsp dried thyme
1 ribcelery
broken into 3 or 4 pieces, or just a handful of celery leaves, can skip
700geggplant
2 ½ Tbspolive oil
¼ tspsalt
¼ tsppepper
2 Tbsplemon juice
or cider vinegar, white or red wine vinegar
4 Tbspextra virgin olive oil
1 tspdijon mustard
1garlic clove
minced using garlic press
1 tspthyme leaves
fresh, or 1/2 ts dried - can omit, or other herbs
1 tspsugar
optional
½ tspsalt
black pepper
250gcherry tomatoes
halved, large quartered
2 handfulsrocket lettuce
torn into 5cm/2" pieces
60gfeta crumbled
or more
Instructions
View on recipetineats.com
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Notes
83 liked
3 disliked
Delicious
Easy
Go-to
Fresh
Makes leftovers
