Easy Roasted Eggplant and Lentil salad

This easy roasted Eggplant and lentil salad is chocked full of tastes, textures and goodness. Think spicy grilled eggplants that’s almost melt-on-your-tongue soft on the inside and grilled and slightly crispy at the edges. Add softly cooked green lentils, fresh tomatoes, spicy peppers and lots of fresh herbs and you’ve got a winter salad that will knock your socks off. 

Jump to Recipe

Salads don’t have to be boring and this Aubergine salad is proof of that. It’s loaded with spiciness and soft and crunchy textures that makes every bite a savory mouthful of tastiness.

This tasty eggplant salad is a great all year round dish. It’s spicy flavors adds hotness and hints heavily at the Moroccan inspired seasoning, while the creamy smoky grilled eggplants and fresh tomatoes gives the salad a cooling edge. It’s a smoky, deep and richly flavorful salad. 

What’s great about this easy Roasted Eggplant and Lentil salad?

  • Has all the textures – crunchy, soft and almost melt-in-your-mouth creamy eggplants, fresh tomatoes and meaty lentils
  • Easy to make
  • Made with only 5 main ingredients 
  • Full of spicy flavors 
  • Warming and cooling at the same time 
  • Nutritious and balanced 
  • Full of plant based protein 
  • A crowd pleaser salad recipe 
  • Vegan
  • Gluten-free 
  • Soy free 
  • Delicious 

How to serve this easy roasted eggplant and lentil salad? 

You can serve this salad as a healthy main meal with a side of bread. It’s so good it can easily hold its own as a main course. But it can just as well be served as a side dish because it’s flavors suits almost any main dish. 

Try serving this salad with my celeriac steaks or my fan favorite vegan nuggets. Or serve them with any of my:

  • veggie cakes
  • Vegan meatballs 
  • Vegan nuggets
  • Portobello steaks
  • …and the list could go on because this salad is actually great with everything.

Note: the recipe amount is for 4 people served as a side dish. If serving the salad as a main, I would make extra

Dressing 

I like to use different dressings for this salad depending on my mood. If I’m being good, I’ll make my favorite easy tahini dressing and drizzle it on top of the salad when I serve. It’s a refreshing, delicious and zingy dressing that adds an extra layer of flavors. 

But sometimes, if I’m feeling lazy and just want a quick delicious dressing with as little fuss as possible, I’ll drizzle sweet and sour chili sauce on top. I love the spicy sweetness and the way it compliments the spices in the salad.

How is this easy spicy vegan aubergine and lentil salad made? It’s very simple. Just:

Instructions

The dressing:

  • In a small mixing bowl mix together all the ingredients for the dressing and whisk with a fork or small whisk to combine the dressing. Set aside.

The salad:

  • Heat a deep non-stick pan and add the eggplant chunks. Let the eggplants cook at medium high heat while stirring occasionally for 5 minutes.
  • Once the eggplants are starting to soften a little, add the minced garlic, olive oil, diced peppers and lentils and gently mix everything together. 
  • Season with smoked paprika, thyme, ground cumin, ground coriander and salt and stir to combine. Let the spices and veggies cook for a few more minutes. Once the eggplants are soft and almost creamy to the bite, add the chopped tomatoes. Stir together before adding the fresh basil last minute. 
  • Serve the salad hot or cold with a sprinkle of fresh sliced spring onions on top and a drizzle of dressing. Enjoy.

Easy Roasted Eggplant and Lentil salad

This easy roasted Eggplant and lentil salad is chocked full of tastes, textures and goodness. Think spicy grilled eggplants that’s almost melt-on-your-tongue soft on the inside and grilled and slightly crispy at the edges. Add softly cooked green lentils, fresh tomatoes, spicy peppers and lots of fresh herbs and you’ve got a winter salad that will knock your socks off. 
Salads don’t have to be boring and this Aubergine salad is proof of that. It’s loaded with spiciness and soft and crunchy textures that makes every bite a savory mouthful of tastiness.
Course Dinner, Salad
Cuisine American
Keyword Gluten-free, vegan
Prep Time 5 minutes
Cook Time 20 minutes
Servings 4 people
Author Simone – Munchyesta.com

Ingredients

  • 2 tbsp Olive Oil
  • 1 Eggplant Cut into 1-inch chunks
  • 1 15oz can Cooked Lentils Rinsed and drained
  • 2 large Tomatoes Cut into chunks
  • 1 Red Bell Pepper Diced
  • 3 cloves Garlic Minced
  • 1 Spring Onion Sliced
  • 1 tbsp Smoked Paprika
  • 1 tsp Thyme
  • ½ tsp Ground Cumin
  • ½ tsp Ground Coriander
  • 1 tsp Sea salt or Kosher Salt
  • 1 bunch Fresh Basil Chopped

Dressing

  • 2 tbsp Tahini
  • Juice from ½ Lemon
  • 1 tbsp Olive Oil
  • 1 tbsp Cold Water
  • Pinch of salt

Instructions

The dressing:

  • In a small mixing bowl mix together all the ingredients for the dressing and whisk with a fork or small whisk to combine the dressing. Set aside.

The salad:

  • Heat a deep non-stick pan and add the eggplant chunks. Let the eggplants cook at medium high heat while stirring occasionally for 5 minutes.
  • Once the eggplants are starting to soften a little, add the minced garlic, olive oil, diced peppers and lentils and gently mix everything together. 
  • Season with smoked paprika, thyme, ground cumin, ground coriander and salt and stir to combine. Let the spices and veggies cook for a few more minutes. Once the eggplants are soft and almost creamy to the bite, add the chopped tomatoes. Stir together before adding the fresh basil last minute. 
  • Serve the salad hot or cold with a sprinkle of fresh sliced spring onions on top and a drizzle of dressing. 
    Enjoy.

WANT MORE?

SIGN UP TO RECEIVE OUR LATEST RECIPES, TIPS & TRICKS, PLUS SOME EXCLUSIVE GOODIES WE ONLY SHARE WITH OUT EMAIL SUBSCRIBERS!
We don’t spam! Read our privacy policy for more info.

Leave a Reply

Your email address will not be published.

Recipe Rating