Roasted Eggplant Lentil Salad (Aubergine Salad)

Name: Roasted Eggplant Lentil Salad (Aubergine Salad)
Total time: 1485 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 1 cup dried green or brown lentils ((or French/puy) (Note 1 for canned)); 1 cup vegetable or chicken broth ((or water + 1 bouillon cube, crumbled)); 1 1/2 cups water; 1 large garlic clove (, smashed, skin removed (Note 2)); Lemon peel ((about 1.5 x 5 cm / 3/4 x 2")); 1 bay leaf (, dry or fresh); 2 sprigs thyme (, or 1/2 tsp dried thyme); 1 rib celery (, broken into 3 or 4 pieces (or just a handful of celery leaves, can skip)); 700 g / 1.4 lb eggplant / aubergine ((2 medium)); 2 1/2 tbsp olive oil; 1/4 tsp EACH salt and pepper; 2 tbsp lemon juice ((or cider vinegar, white or red wine vinegar)); 4 tbsp extra virgin olive oil; 1 tsp Dijon mustard; 1 g arlic clove (, minced using garlic press); 1 tsp thyme leaves (, fresh (or 1/2 ts dried - can omit, or other herbs, Note 3)); 1 tsp sugar (, optional); 1/2 tsp EACH salt + black pepper; 250 g / 8 oz cherry tomatoes (, halved (large quartered)); 2 handfuls rocket / arugula lettuce (, torn into 5cm/2" pieces); 60 g / 2 oz feta (, crumbled (or more!))

Recipe video above. Lentils and roasted eggplant (aubergine) is such a great combination - especially when you infuse the lentils with flavour by cooking them in a seasoned broth, and you try my method of roasting eggplant so they stay plump and juicy inside with great caramelisation on the outside!

⏱️ 1485 min 🔪 Prep: 15 min 🔥 Cook: 1470 min 📊 Hard ⭐ 5.0 (88) 👁️ 9 views

👨‍🍳 Start Cooking

Roasted Eggplant Lentil Salad (Aubergine Salad)

Foto: RecipeTin Eats

Ingredients

4 servings

1 cup dried green or brown lentils ((or French/puy) (Note 1 for canned))
1 cup vegetable or chicken broth ((or water + 1 bouillon cube, crumbled))
1 1/2 cups water
1 large garlic clove (, smashed, skin removed (Note 2))
Lemon peel ((about 1.5 x 5 cm / 3/4 x 2"))
1 bay leaf (, dry or fresh)
2 sprigs thyme (, or 1/2 tsp dried thyme)
1 rib celery (, broken into 3 or 4 pieces (or just a handful of celery leaves, can skip))
700 g / 1.4 lb eggplant / aubergine ((2 medium))
2 1/2 tbsp olive oil
1/4 tsp EACH salt and pepper
2 tbsp lemon juice ((or cider vinegar, white or red wine vinegar))
4 tbsp extra virgin olive oil
1 tsp Dijon mustard
1 g arlic clove (, minced using garlic press)
1 tsp thyme leaves (, fresh (or 1/2 ts dried - can omit, or other herbs, Note 3))
1 tsp sugar (, optional)
1/2 tsp EACH salt + black pepper
250 g / 8 oz cherry tomatoes (, halved (large quartered))
2 handfuls rocket / arugula lettuce (, torn into 5cm/2" pieces)
60 g / 2 oz feta (, crumbled (or more!))

Steps

Dressing - shake in a jar.
Place Lentil ingredients in a saucepan, bring to simmer over medium heat. Place lid on then lower heat to medium low so it's simmering gently.
Cook for 20 minutes (for al dente, my preference), or 25 minutes (for soft), stirring occasionally.
Drain, then pick out all the flavouring bits (garlic etc). BRIEFLY rinse to get grit off - don't wash off all the flavour! Shake off excess water well.
Preheat oven to 240°C / 450°F (220°C fan). Line a tray with parchment/baking paper.
Cut eggplant into large cubes - 3 cm / 1.2". Place in large bowl, drizzle with oil, salt and pepper.
Toss well, then immediately spread on tray and roast 20 minutes. Flip, then roast for a further 10 minutes - edges should be caramelised, soft inside, but they're not shrivelled up and dismal.
Add tomato and rocket into lentils, drizzle over most of the Dressing then toss.
Pour onto serving platter. Pile over eggplant.
Drizzle eggplant with remaining Dressing, sprinkle with feta . Serve warm or at room temp! Great with a side of flatbread or this easy crusty bread.