Lentil Salad Aubergine Recipe

I love this vibrant lentil and roasted aubergine salad because it combines hearty lentils with fresh, colorful veggies and aromatic herbs, making every bite feel like a celebration of flavors. Plus, the optional feta and nuts give it just the right touch of creaminess and crunch, making it an irresistible go-to for any meal.

I enjoy preparing delicious and nutritious meals, and this Lentil Salad with Aubergine is a prime example of one that is both healthful and flavorful. My version stars protein-packed green or brown lentils and roasted aubergine, which add a splendid heft and depth to the dish.

The vinaigrette made with lemon juice, red wine vinegar, and a hint of cumin zips everything together. I finish it with a sprinkling of hearty, crunchy, and vibrant toppings that I’ll get to in a minute.

I also include some optional ingredients that you can leave out if you like, but they do add extra deliciousness and some texture that’s really nice.

Ingredients

Lentils:
Rich in protein and fiber, providing a filling, pleasant foundation.

Aubergine:
Not many calories, gives a meaty feel, loaded with antioxidants.

Olive Oil:
Fats that are good for you, boost the flavor of food, and are good for your heart.

Red Bell Pepper:
Sweet and crunchy, with a shot of vitamin C.

Cherry Tomatoes:
Succulent, zesty mouthfuls packed with vitamins and antioxidants.

Lemon Juice:
Provides radiance and zest and is a splendid source of vitamin C.

Fresh Herbs (Parsley, Mint):
Deliver freshness, flavor, and nutrients.

Ingredient Quantities

• 1 cup green or brown lentils, rinsed
• 2 cups water
• 1 large aubergine (eggplant), diced
• 2 tablespoons olive oil, divided
• 1 teaspoon sea salt, divided
• 1/2 teaspoon black pepper, divided
• 1 red bell pepper, diced
• 1/2 cup cherry tomatoes, halved
• 1 small red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 3 tablespoons lemon juice
• 1 tablespoon red wine vinegar
• 1 teaspoon ground cumin
• 1 clove garlic, minced
• 1 teaspoon honey or maple syrup (optional)
• 1/3 cup crumbled feta cheese (optional)
• 1/4 cup toasted pine nuts or walnuts (optional)

Instructions

1. In a saucepan of medium size, mix rinsed lentils with 2 cups of water and 1/2 teaspoon of sea salt. Bring to a boil, then reduce heat and simmer for 20-25 minutes until tender. Drain excess water and let cool.

2. Set your oven to 400°F (200°C). On a baking sheet, combine the diced aubergine with 1 tablespoon of olive oil and 1/4 teaspoon each of sea salt and black pepper. Roast for 20-25 minutes, until you achieve a nice golden color and very tender texture. Allow the roasted aubergine to cool while you prepare the other ingredients.

3. In a big bowl, mix the finished lentils, the roasted eggplant (aubergine), and the following ingredients cut into the sizes specified: 1 cup diced red bell pepper, 1 cup halved cherry tomatoes, and 1 (finely chopped) red onion.

4. In a tiny bowl, beat together 1 tablespoon of olive oil, lemon juice, red wine vinegar, ground cumin, minced garlic, the leftover 1/4 teaspoon of sea salt, and the remaining 1/4 teaspoon of black pepper. If desired, add honey or maple syrup for a touch of sweetness.

5. Dress the salad and toss it to combine all the ingredients well.

6. Include the chopped parsley and mint in the salad, and fold them in gently to mix the fresh herbs throughout.

7. Crumbling feta cheese into the mixture and blending it is optional. Crumbled feta cheese mixed in results in a creamy addition to the dish.

8. Move the salad to a serving platter or dish. Make sure it is evenly laid out and spread across the platter or dish.

9. If using, sprinkle on the toasted pine nuts or walnuts; they add a delightful crunch to the salad.

10. Lentil salad can be served at room temperature or chilled. Either way, it is a refreshing and nutritious dish.

Equipment Needed

1. Medium saucepan
2. Stove
3. Large baking sheet
4. Oven
5. Large mixing bowl
6. Small mixing bowl
7. Cutting board
8. Knife
9. Measuring cups and spoons
10. Colander or sieve
11. Wooden spoon or spatula
12. Whisk
13. Serving platter or dish

FAQ

• Can I use canned lentils instead of cooking my own?Certainly, using canned lentils is a great way to save time. Just make sure to rinse and drain them really well before adding them to the salad.
• Is there a substitute for aubergine?Good substitutes for zucchini or roasted sweet potatoes are available, though the act of substitution will definitely alter the dish’s flavor and texture.
• What can I use instead of red wine vinegar?As a substitute, apple cider vinegar or balsamic vinegar can be used, and taste adjustments can be made if necessary.
• How do I store leftover salad?Refrigerate any leftover salad in an airtight container for up to 3 days.
• Is it necessary to include feta cheese?The feta cheese is optional and can be omitted for a dairy-free or vegan version.
• Can I make this salad in advance?Indeed, this salad can be prepared several hours in advance. However, if you want it to awake your taste buds, you must add the ingredients listed below just before you serve it.

  Fresh herb component:

  • 2 cups loosely packed fresh herbs, such as mint, parsley, cilantro, or dill

• What if I don’t have fresh herbs?Dried herbs can be used, but the amount should be reduced to about 1 tablespoon of each and adjusted to taste.

Substitutions and Variations

In the case of green or brown lentils: Substitute with 1 cup of canned lentils, which have been drained and rinsed.
For aubergine: Replace with 2 medium zucchini, cut into dice.
To replace olive oil: Use 2 tablespoons of either avocado oil or sunflower oil.
When substituting for red bell peppers, use yellow or orange bell peppers, diced.
For feta cheese: Use 1/3 cup goat cheese, crumbled, or omit for a dairy-free option.

Pro Tips

1. Roasting Perfection To achieve crispy and flavorful roasted aubergine, ensure that it’s spread in a single layer on the baking sheet. This prevents steaming and helps in even browning. Tossing halfway through roasting can also ensure better caramelization.

2. Flavor Infusion Consider adding a bay leaf or a clove of garlic while boiling the lentils for added aroma and taste. Remove these before assembling the salad to keep the texture uniform.

3. Balanced Dressing Taste the dressing before tossing it with the salad. Adjust the acidity and sweetness to your preference by adding a little more lemon juice or honey/maple syrup, depending on your taste.

4. Marination Time After mixing the salad with the dressing, let it sit for at least 10-15 minutes. This allows the flavors to meld together, enhancing the overall taste of the salad.

5. Serving Suggestion For a heartier meal, serve the salad alongside grilled protein like chicken or tofu. Alternatively, wrap it in pita bread with a dollop of Greek yogurt for a quick and delicious wrap.