Roasted Eggplant-Lentil Salad

Eggplant and Lentil Salad

This delicious vegan friendly salad is super delicious and easy to make! With both eggplant and lentil being packed with nutrients this salad is ideal to prepare this season! 

[recipe servings=4 time=50 Minutes Difficulty=Easy]


1 Large Eggplant, Diced Into ½-Inch Cubes

1 Cup Brown Lentils

1 Bay Leaf

1 Teaspoon Salt + More For Seasoning

1 Tablespoon Olive Oil

⅛ Teaspoon Ground Ginger

¼ Teaspoon Ground Turmeric

½ Teaspoon Ground Cumin

1 Lemon, Juiced

¼ Cup Golden Raisins

¼ Cup Pistachios, Toasted And Diced

Fresh Dill, Minced

Pepper To Taste



  1. Place the eggplant in a colander, sprinkle generously with salt, and let sit for 10-15 minutes to drain off excess moisture. 
  2. Preheat the oven to 425°F. 
  3. Place the lentils, bay leaf, 2 cups of water, and a teaspoon of salt in a saucepan. Bring to a boil, reduce the heat to low, loosely cover, and simmer for 30 minutes or until the lentils are tender.
  4. Rinse the eggplant and gently squeeze dry with a clean dishtowel. Place on a baking sheet and toss with the olive oil to coat. Roast until crisp and brown, 10-15 minutes. Stir halfway through.
  5. When the lentils are done, remove from the heat and stir in the ginger, turmeric, cumin, and lemon juice. Season to taste with salt and pepper. 
  6. In a serving bowl, combine the lentils, eggplant, golden raisins, pistachios, and dill. 



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