Eggplant And Lentil Salad Recipe

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Eggplant and Lentil Salad

Lucy Selvaggio-Diaz


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

☆☆☆☆☆ 0 votes
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


1Preheat 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).
2Meanwhile, 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.
3Stir 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.
4Scoop the flesh from the eggplant and chop it; allow chopped eggplant to drain through a fine sieve to remove excess liquid.
5Add 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.

About this Recipe

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