Eggplant and Lentil Salad

Eggplant And Lentil Salad Recipe

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Lucy Selvaggio-Diaz


Although this meal is vegetarian, you will never miss the meat. Lentils are nice and meaty.


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15 Min
45 Min


  • 1 large
    eggplant, about 2 pounds
  • 1/4 c
    peanut oil
  • 2 Tbsp
    peanut oil
  • 2 tsp
    cumin seeds
  • 1/2 tsp
    crushed red pepper flakes
  • 4 clove
  • 1 c
    green lentils
  • 2 1/2 c
  • ·
  • 3 Tbsp
    fresh lemon juice
  • 1/4 c
    fresh mint leaves
  • 1/4 cup c
    fresh parsley leaves
  • ·
    fresh ground black pepper
  • ·
    pide bread, for serving
  • ·
    plain yogurt, for serving

How to Make Eggplant and Lentil Salad


  1. Preheat oven to 450 degrees F; prick eggplant all over and roast in a small baking dish until very tender (it will collapse), about 40 minutes (turn once or twice).
  2. Meanwhile, in a large saucepan, heat 2 tablespoons of the oil until it shimmers; add cumin seeds and crushed red pepper and toast, while stirring (to prevent burning), until fragrant, 1 minute; add garlic and cook 30 seconds.
  3. Stir in the lentils and water; season with salt and bring to a boil. Cover, reduce heat, and simmer and cook until lentils are just tender, but not mushy, about 40 minutes; transfer to a serving bowl.
  4. Scoop the flesh from the eggplant and chop it; allow chopped eggplant to drain through a fine sieve to remove excess liquid.
  5. Add eggplant to serving bowl, along with lemon juice, mint, parsley, remaining 1/4 cup oil; season with salt and pepper and gently toss and stir to combine. Serve warm or room temperature with warm pide and plain yogurt.

Printable Recipe Card

About Eggplant and Lentil Salad

Main Ingredient: Vegetable
Regional Style: Middle Eastern
Dietary Needs: Vegetarian, Diabetic, Dairy Free
Other Tag: Healthy

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