Roasted Eggplant Lentil Salad (Aubergine Salad)
View original ↗
RecipeTin Eats · by Nagi★ 5.0 (91)

Roasted Eggplant Lentil Salad (Aubergine Salad)

NUTRITION · PER SERVING1485M COOK
CAL 21%·PRO 27%
CARBS 37G35% OF CAL
17G FIBER10G OTHER10G TOTAL SUGAR
FAT 25G55% OF CAL
5G SAT20G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Roasted eggplant and lentils dressed in a tangy vinaigrette with fresh herbs and topped with feta cheese. Plump, juicy eggplant with caramelized edges served warm or chilled.

mainmediterraneansaladbeansgluten free
View the full recipe on RecipeTin Eats →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • 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))
  • 700g / 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 garlic 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
  • 250g/ 8 oz cherry tomatoes (, halved (large quartered))
  • 2 handfuls rocket / arugula lettuce (, torn into 5cm/2" pieces)
  • 60g/ 2 oz feta (, crumbled (or more!))
PREP
15M
SODIUM
811MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.