Za’atar Roasted Eggplant Lentil Salad With Sundried Tomatoes Recipe

I’ve paired za’atar roasted eggplant with hearty lentils, sundried tomatoes, lemon and parsley in an Eggplant Lentil Salad that brings Mediterranean and Middle Eastern flavors together.

I can’t stop thinking about how za’atar clings to roasted eggplant, the skin blistered and smoky while the flesh melts into silky, almost sweet ribbons. I made this salad because I wanted something that actually makes you curious, not another boring side.

It’s bold, a little stubborn, full of herbal punch that keeps sneaking up on you. I bring it when I want guests to ask whats in it, then come back for another fork.

It looks simple but hides tiny surprises that make you taste again and again. You wont expect how layered it is.

Vegan Salad

Ingredients

• Eggplant, meaty and smoky, adds fiber and soaks up flavor, low in calories
• Lentils, protein rich, lots of fiber and iron, keeps the salad filling
• Za’atar gives herbal, lemony and savory notes, boosts flavor without sugar
• Sundried tomatoes add concentrated sweet tang, small dose of vitamin C
• Olive oil brings healthy fats, richness, helps absorb fat soluble nutrients
• Feta adds salty creaminess and calcium, optional for lower dairy diets
• Parsley freshens, gives vitamin K and bright herb lift, like a palate cleanser
• Pine nuts or walnuts add crunch, plant fats, extra texture and richness

Ingredient Quantities

• 2 medium eggplants (about 1 1/2 lb)
• 1 cup dried brown or green lentils
• 3 tablespoons za’atar
• 1/4 cup extra virgin olive oil plus 2 tablespoons extra
• 1/3 cup sundried tomatoes packed in oil, chopped
• 1 small red onion
• 1 clove garlic
• 1/2 cup fresh parsley, loosely packed
• 2 tablespoons fresh lemon juice
• 1 tablespoon red wine vinegar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 cup crumbled feta cheese (optional)
• 1/4 cup pine nuts or walnuts
• 1 teaspoon maple syrup or honey (optional)

How to Make this

1. Preheat oven to 425°F and line a baking sheet with parchment or foil.

2. Cut 2 medium eggplants into 1 inch cubes (or thick slices if you prefer), toss with 2 tablespoons olive oil and 2 tablespoons za’atar, and sprinkle about 1/4 teaspoon kosher salt. Spread in one layer and roast 30 to 35 minutes until deeply browned and very tender, turning once. don’t worry if they look a little collapsed, that’s good.

3. While the eggplant roasts, rinse 1 cup dried brown or green lentils, put them in a pot with about 3 cups water, bring to a boil, then simmer 20 to 25 minutes until just tender but not mushy, drain and set aside to cool a bit. Save a tablespoon of the cooking water in case you need to loosen the dressing.

4. Make the dressing: whisk 1/4 cup extra virgin olive oil, 2 tablespoons fresh lemon juice, 1 tablespoon red wine vinegar, 1 clove minced garlic, the remaining 1 tablespoon za’atar, 1/4 teaspoon black pepper and the remaining 1/4 teaspoon kosher salt. Stir in 1 teaspoon maple syrup or honey if you want a touch of sweet. If it feels too thick add a splash of the reserved lentil water.

5. Chop 1/3 cup sundried tomatoes (packed in oil), thinly slice 1 small red onion, and roughly chop 1/2 cup fresh parsley.

6. Toast 1/4 cup pine nuts or walnuts in a dry skillet over medium heat until fragrant and golden, 2 to 4 minutes, shaking the pan so they don’t burn. Set aside.

7. In a large bowl combine the cooked lentils, roasted eggplant, sundried tomatoes, red onion and parsley. Pour most of the dressing over and toss gently to combine, taste and add more dressing if needed.

8. Fold in 1/2 cup crumbled feta cheese if using and the toasted nuts, reserving a few nuts and a little feta for garnish.

9. Let the salad sit at room temperature for 10 minutes so the flavors meld, then serve warm or at room temp. Adjust lemon, salt or pepper before serving, because it may need a little brightening.

Equipment Needed

1. Oven and a rimmed baking sheet lined with parchment or foil
2. Chefs knife and cutting board
3. Large mixing bowl
4. Medium saucepan with lid
5. Fine mesh sieve or colander
6. Small bowl and whisk for the dressing
7. Dry skillet for toasting nuts
8. Measuring cups and spoons
9. Wooden spoon or tongs for tossing and serving

FAQ

Za’atar Roasted Eggplant Lentil Salad With Sundried Tomatoes Recipe Substitutions and Variations

• Eggplant (2 medium) — swap with zucchini or portobello mushrooms: use 3–4 medium zucchinis (slice and roast a bit less time) or 4 large portobello caps (clean, slice or chop, roast until tender). Texture will be similar, just watch cooking time.
• 1 cup dried brown/green lentils — swap with quinoa or farro: use about 3/4 cup dry quinoa (rinse, cook 1:2 water) or 3/4 cup pearled farro (cook until chewy). Both give a similar bulk and hold up in the salad.
• 3 tablespoons za’atar — make a quick sub if you don’t have it: mix 2 tbsp dried thyme (or oregano) + 1 tbsp toasted sesame seeds + 1/2 tsp sumac (or 1 tsp lemon zest + pinch salt). You’ll get the same herb-sesame-tang profile.
• 1/2 cup crumbled feta (optional) — swap with goat cheese, ricotta salata, or marinated firm tofu for a vegan option: use equal volume, or omit and add extra toasted nuts/seeds for savory bite.

Pro Tips

1) Salt the eggplant first sometimes — it helps pull out bitterness and keeps them from drinking up all the oil. Slice or cube, sprinkle salt, wait 20 minutes, then pat dry with paper towels before you toss with oil and zaatar. Patting dry is the key, otherwise they get greasy.

2) Don’t overcook the lentils. Cook them until they are just tender, drain, then spread them out to cool a bit so they stop cooking. Save a tablespoon or two of the cooking water, it’s great to loosen the dressing if it grabs or feels too thick.

3) Use the oil from the sundried tomatoes in the dressing if they came packed in oil, it adds extra depth. Whisk the dressing well or shake it in a jar, taste for brightness and add a splash more lemon or a little maple syrup if it’s too sharp.

4) Toast the nuts until they’re golden and let them cool before mixing, and fold in the feta at the end so it keeps some texture. You can roast the eggplant and cook the lentils a day ahead and just toss everything together when you’re ready, it actually gets better after a short rest.