Lemony Lentil and Roasted Eggplant Salad
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.
Servings: 5
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.)