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Lemony Lentil and Roasted Eggplant Salad is hearty, vibrant, and layered with Mediterranean flavors. Warm French lentils tossed in lemon-parsley dressing mingle with roasted veggies, salty feta, toasted almonds, and creamy harissa-tahini sauce.
Table of Contents
Why You’ll Love this Recipe
- Layers of flavor and texture. Tender lentils and roasted veggies meet creamy harissa-tahini, salty feta, and crunchy almonds.
- Hearty and satisfying. This salad feels substantial enough to enjoy as a meal, yet is versatile enough to enjoy as a side. I love serving it with baked fish, roasted chicken, or alongside a gorgeous mezze platter.
- Packed with fiber and plant protein. The combination of fiber, protein, and healthy fats will support gut health while keeping you full and fueled.
- Perfect for meal prep. The flavors will continue to mingle as the salad rests, making it the perfect contender for make-ahead lunches. Plus, you can enjoy it warm, chilled, or closer to room temperature.
I absolutely love prepping a loaded lentil salad to enjoy for the week ahead.
My go-to’s typically include this Mediterranean Lentil Salad, Roasted Veggie Lentil Salad, and Sweet Potato Lentil Salad.
As we head into a busier time of year, I’m looking forward to this lentil and roasted eggplant salad becoming another top contender in our rotation.
The Ingredients
- Lentils: I love using French green lentils in hearty salads like this because they hold their shape better than traditional brown lentils.
- Eggplant: You can use globe, Fairy Tale, or Japanese eggplant in this recipe. Just slice it into uniform pieces so it cooks evenly and sufficiently softens.
- Bell pepper: Any color works, however I love the sweetness that red and orange add.
- Red onion: You need either 1 small or 1/2 large red onion, which turns deliciously sweet and mellow after roasting.
- Parsley: Used generously in the dressing and again as a garnish.
- Lemon: You need both the zest and juice of 1 lemon to add brightness and acidity to the dressing.
- Coriander: Ground coriander adds warm, earthy undertones to the dressing. Alternatively, you can use ground cumin.
- Garlic: Fresh garlic is best for infusing the dressing with aromatic flavor.
- Feta: Crumbled feta is added last for a creamy, salty finish. If making the salad dairy free, you can omit the cheese entirely or swap it for your favorite dairy-free alternative.
- Almonds: Toasted almonds add just the right amount of richness and crunch. Sliced, slivered, or roughly chopped whole almonds will all work.
- Harissa: Adds smoky, peppery heat and complexity to the tahini drizzle. The spice level of harissa varies quite a bit, so I suggest starting small and adjusting to taste.
- Tahini: Look for a smooth, pourable tahini for the best consistency!
For a complete list of recipe ingredients and quantities, see the recipe card below.
The Directions
Step 1: Roast Vegetables
Combine eggplant, bell pepper, and onion on a large baking sheet. Toss in olive oil, salt, and pepper, and roast for 30 to 35 minutes, tossing once halfway, until soft.
Step 2: Boil Lentils
Combine lentils, water, and salt in a medium saucepan and bring to a boil. Reduce heat and simmer, uncovered, until the lentils are tender with some bite, about 20 minutes. Drain.
Tips for Cooking French Lentils
- Use plenty of water. Similar to cooking pasta, use a generous amount of water (3 cups for every 1 cup of lentils) and drain excess once they’re tender.
- Salt the cooking water. This helps flavor them from the inside out and won’t make them mushy (despite the old myth).
- Maintain a gentle simmer. A vigorous boil can cause the lentils to split and overly soften.
- Don’t overcook. French lentils should be tender but still have some bite and hold their shape.
Step 3: Prepare Lemon-Parsley Dressing
To a large mixing bowl, combine parsley, olive oil, lemon zest and juice, garlic, coriander, salt, and pepper; whisk to combine.
Step 4: Add Lentils and Veggies
Add warm lentils to dressing and toss to coat. Add roasted veggies and toss again.
Recipe Tip
Tossing warm lentils in the dressing helps them better absorb the flavor. This allows the bright acidity and seasonings to really permeate rather than simply coating the outside.
Step 5: Mix Harissa-Tahini
In a small bowl, combine tahini, harissa, and lemon juice. Gradually whisk in 1 to 2 Tbsp. of water until smooth and pourable.
Step 6: Assemble Salad
Spread half of the harissa-tahini on a serving platter and top with lentil and roasted eggplant salad. Scatter toasted almonds and feta cheese overtop, and drizzle with remaining harissa-tahini. Garnish with extra fresh parsley and serve.
Recipe Variations
- Make it vegan. Swap the feta for your favorite dairy-free cheesy crumbles. The tahini will still add lovely creaminess.
- Add more protein. You can mix in canned chickpeas or top the salad with grilled chicken or salmon to make it extra satiating.
- Switch up the veggies. In place of (or in addition to) the eggplant and peppers, roasted zucchini and cherry tomatoes are also delicious additions.
- Swap the nuts. Pistachios are a great alternative to the almonds for similar richness and crunch.
- Add more greens. Add chopped baby spinach or massaged kale to the warm lentil mixture for an extra nutrient boost.
- Adjust the spice. Use a mild harissa (such as Mina brand) and start at 1 teaspoon. You can also swap it for similar chili pastes like sambal oeelek, calabrian chile paste, or gochujang.
Make-Ahead and Storage Tips
- Make-ahead: Chop the veggies and mix the lemon-parsley dressing up to 1 day ahead. Cover and refrigerate until ready to use.
- Store: Refrigerate leftover roasted eggplant salad in an airtight storage container for up to 4 days.
- Enjoy leftovers chilled or closer to room temperature. I like to let the salad sit at room temperature for ~20 to 30 minutes to take the chill off before eating.
- Refresh before serving with a spritz of lemon juice or drizzle of olive oil to rewaken the flavors.
More Hearty Lentil Salads
Warm Lentil Salad with Marinated Feta
Mediterranean Lentil Salad
Sweet Potato Lentil Salad
Salmon and Lentil Salad
If you try this Lentil and Roasted Eggplant Salad, share a photo and tag #dishingouthealth. Also, follow along on Facebook and Pinterest for the latest recipe updates!
Lemony Lentil and Roasted Eggplant Salad
Equipment
- Large baking sheet
- Mixing bowls
Ingredients
- 1 lb. eggplant, trimmed and cut into 1-inch chunks
- 1 bell pepper (red or orange), cut into 1-inch chunks
- 1 small red onion (or 1/2 large), cut into 1-inch chunks
- 2 to 3 Tbsp. extra-virgin olive oil
- 1 tsp. kosher salt + 1/2 tsp. cracked black pepper, divided
- 1 cup dried French lentils*
- 1/2 cup feta cheese, crumbled
- 1/3 cup sliced almonds, toasted for deeper flavor* (sub roasted pistachios)
Lemon-Parsley Dressing
- 1/4 cup + 1 Tbsp. extra-virgin olive oil
- 1/4 cup finely chopped fresh parsley (plus more for garnish)
- 1 lemon, zested and juiced
- 1 garlic clove, grated
- 3/4 tsp. ground coriander
- 1/4 tsp. each kosher salt + cracked black pepper
Instructions
- Roast Veggies. Preheat oven to 425ºF. Add eggplant to one half of a large, rimmed baking sheet. Add bell pepper and onion to the other half (the eggplant will take up slightly more space). Toss veggies in ~2 to 3 Tbsp. olive oil (just enough to coat), and season evenly with 1/2 tsp. each of kosher salt and black pepper.Bake for 30 minutes, tossing once halfway through, until the eggplant is browned and tender and the pepper and onion are softened. Set aside.
- Boil Lentils. While the veggies roast, combine lentils, 3 cups of water, and 1/2 tsp. salt in a medium saucepan. Bring to a boil on high then reduce heat to maintain a simmer. Simmer, uncovered, until the lentils are tender, about 20 minutes. Drain any excess water.
- Prepare Lemon-Parsley Dressing. To a large mixing bowl, combine all dressing ingredients (olive oil, parsley, lemon zest and juice, garlic, coriander, salt, and pepper); mix well. Add warm, drained lentils to dressing and toss to combine. (Dressing the lentils while they're still warm helps them better absorb the flavors.)Add roasted veggies and toss again to combine. Taste and season with additional salt and/or black pepper, if needed.
- Mix Harissa-Tahini. In a small bowl, combine tahini, harissa, and lemon juice. Gradually whisk in water until mixture is smooth and pourable.
- Assemble Salad. Spread half of the harissa-tahini mixture on a serving platter or in a serving bowl. Empty lentil and veggie mixture into bowl or platter and top with crumbled feta and sliced almonds. Drizzle remaining harissa-tahini mixture overtop and garnish with extra chopped parsley (or any other tender herb you have on hand–dill and chives are also lovely).Garnish with a few grinds of black pepper and serve with extra lemon wedges for squeezing overtop, if desired.
Notes
- Lentil note: French green lentils (also called Puy-style lentils) take longer to cook than most standard brown or green lentils. If substituting brown or green lentils, begin checking for doneness around the 12 to 15 minute mark, as they can soften much faster. Cook just until tender but still holding their shape.
- To toast almonds: heat in a dry skillet over medium heat, shaking pan often, until deeply golden, about 5 to 7 minutes. You can also toast in a 350ºF oven for 7 to 8 minutes.
- Harissa varies wildly in spice from brand to brand. If you’re sensitive to spice, I suggest starting with ~1 teaspoon and increase from there. The brand I love (Mina) is quite mild, so I use 3 teaspoons.
- To store: Refrigerate leftover lentil salad in an airtight container for up to 4 days. Enjoy leftovers chilled or closer to room temperature. (I like to let it sit at room temperature for ~20 minutes before eating to take the chill off.)
