Roasted Eggplant Lentil Salad
A hearty, protein-rich salad featuring roasted eggplant, brown lentils, olives, and parsley, tossed in a tangy sherry vinaigrette. Perfectly balanced with fiber, plant-based protein, and healthy fats, this salad is quick, easy, and satisfying for lunch, dinner, or meal prep.
Equipment
- 1 Baking sheet, lined with parchment paper
- 1 mixing bowl, for tossing the salad
- 1 whisk (or fork), for mixing the dressing
- 1 small measuring jug, for measuring and mixing the dressing
- 1 cutting board, for chopping
- 1 Chef’s Knife (for chopping)
Ingredients
For the roasted eggplant:
- 1 large eggplant diced into 1 cm cubes
- 1 tsp dried oregano
- 2 Tbsp olive oil
- 60 ml water
- 1 tsp salt
For the salad:
- 225 g cooked brown lentils rinsed if using canned
- ½ bunch Italian parsley roughly chopped
- 8 green olives pitted and roughly chopped
- 1 Tbsp capers
For the dressing:
- 2 Tbsp sherry vinegar
- ¼ tsp crushed red pepper flakes
- ¼ tsp salt
- 2 Tbsp olive oil
Instructions
- Prepare the Eggplant for Roasting: Start by washing your eggplant thoroughly under cold running water, then pat it dry with a clean kitchen towel. Using a sharp chef’s knife, cut the eggplant into uniform 1 cm cubes. Uniform pieces ensure even roasting and a tender texture. Place the diced eggplant into a medium-sized mixing bowl, ready for seasoning.
- Season the Eggplant: Sprinkle 1 teaspoon of dried oregano over the cubed eggplant. Drizzle in 2 tablespoons of olive oil and add 60 ml of water to help the eggplant roast evenly without drying out. Finally, season with 1 teaspoon of salt. Using a spoon or your hands, gently toss the cubes until each piece is fully coated in the seasoning mixture. The oil and water combination helps the eggplant caramelize beautifully in the oven.
- Roast the Eggplant: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and for easy cleanup. Spread the seasoned eggplant evenly across the sheet in a single layer, leaving a little space between cubes for optimal roasting. Place the baking sheet in the preheated oven and roast for 25–30 minutes. Halfway through, gently stir or flip the eggplant cubes to ensure even browning. Roast until the cubes are tender, slightly golden, and have a rich, caramelized aroma.
- Prepare the Lentil Salad Base: While the eggplant is roasting, prepare the salad base. Finely chop ½ bunch of fresh Italian parsley and roughly chop 8 green olives, making sure to remove any pits. Combine these ingredients with 225 grams of cooked brown lentils and 1 tablespoon of capers in a large mixing bowl. Toss gently to distribute the flavors evenly. This step ensures the salad components are ready to combine with the roasted eggplant as soon as it comes out of the oven.
- Make the Dressing: In a small measuring jug or bowl, whisk together 2 tablespoons of sherry vinegar, ¼ teaspoon of crushed red pepper flakes, ¼ teaspoon of salt, and 2 tablespoons of olive oil. Whisk vigorously until the mixture becomes smooth and slightly emulsified. Taste the dressing and adjust seasoning if needed. This tangy, lightly spicy dressing will enhance the natural flavors of the roasted eggplant and lentils, tying all the salad components together.
- Cool the Eggplant: Once the eggplant is done roasting, remove the baking sheet from the oven and allow it to cool for approximately 10 minutes. Cooling prevents the salad from becoming watery when combined and allows the flavors to settle. The eggplant should be tender yet slightly firm and golden brown with a caramelized surface.
- Combine Salad Ingredients: After the eggplant has cooled, gently add the roasted cubes to the lentil mixture in your large mixing bowl. Use a large spoon or spatula to fold the eggplant into the lentils, parsley, olives, and capers. Be gentle to avoid breaking up the tender roasted eggplant cubes, keeping the salad visually appealing and texturally satisfying.
- Add the Dressing: Pour the prepared sherry vinegar dressing over the combined salad ingredients. Toss gently but thoroughly to ensure every cube of eggplant and lentil is lightly coated with the dressing. The dressing should cling to the salad, enhancing each bite without overpowering the natural flavors of the vegetables.
- Serve and Enjoy: Transfer the salad to a serving bowl or plate. This dish can be enjoyed immediately while the eggplant is still slightly warm, or chilled for a refreshing, make-ahead option. Garnish with an extra sprinkle of chopped parsley or a drizzle of olive oil for presentation. Serve as a satisfying lunch, a hearty side for dinner, or pack it for meal prep—it’s flavorful, wholesome, and naturally nutrient-dense.
Notes
- Choose firm, glossy eggplants without soft spots for tender, evenly roasted cubes.
- Dice eggplant into uniform 1 cm pieces to ensure consistent cooking.
- Rinse canned lentils to remove excess sodium and improve flavor.
- Spread eggplant cubes evenly on the baking sheet to avoid steaming.
- Roast eggplant until tender and golden brown for best flavor.
- Allow roasted eggplant to cool slightly before tossing with the dressing to prevent sogginess.
- Gently fold the salad ingredients to keep eggplant cubes intact and visually appealing.
- Taste and adjust dressing seasoning before serving to enhance flavors.
