Lentil Salad with Roasted Eggplants
If you’re looking for a hearty salad that’s anything but boring, this Lentil Salad with Roasted Eggplants checks all the boxes! It’s full of flavor, easy to make, and satisfying enough to serve as a main dish.
Why This Lentil Salad with Roasted Eggplant Recipe Works
This lentil salad with roasted eggplants is the perfect blend of roasted richness and fresh, zippy brightness. The roasted eggplant and bell peppers bring smoky depth, while the marinated mozzarella and tangy dressing pull everything together beautifully!
It’s also incredibly versatile. Serve it warm or chilled, as a side or main, and enjoy it for lunch, dinner, or meal prep. Plus, it’s naturally gluten-free and packed with plant-based protein.
Ingredients You Need
- Eggplants: Use small eggplants or one large one, cubed or sliced into rounds. Roasting gives them a tender, caramelized texture.
- Red Bell Pepper: Adds sweetness and color to balance the earthy lentils and eggplant.
- Cooked Lentils: Use brown, green, or French lentils. You can cook them at home or get canned or already cooked lentils at the store!
- Red Onion: Roasts to a mellow, slightly sweet finish. Slice thin so it cooks evenly.
- Marinated Mozzarella Balls: These add creamy richness and a herby bite. If you can’t find the marinated ones, use plain mozzarella pearls instead. I like the freshness of mozzarella here, but you can opt for another cheese like feta cheese or goat cheese if you prefer.
- Salt, Black Pepper, and Oregano: Simple seasonings that enhance the flavor of the roasted veggies.
- Olive Oil: Used for both roasting and the dressing. Choose a good-quality extra virgin olive oil.
- Fresh Basil: Tear it or chop it just before serving for the freshest flavor and aroma.
Dressing:
- Red wine vinegar: Bright and tangy, it balances the richness of the olive oil and eggplant.
- Olive oil: Helps emulsify the dressing and carries flavor.
- Dijon mustard: Adds a subtle kick and helps the dressing stay creamy.
- Garlic: Use fresh and grate it for an even punch of flavor throughout.
- Salt and black pepper: Don’t skip these, seasoning is key!
How to Make Roasted Eggplant Lentil Salad
- Roast Veggies: Preheat oven to 450F degrees. In a large bowl add the eggplants, onion and red bell pepper. Season and drizzle olive oil. Toss well so all veggies are coated. Transfer veggies to a baking sheet and roast for 20 minutes or until vegetables caramelized.
- Make the Dressing: In a bowl whisk together all ingredients for the dressing until it emulsifies.
- Combine & Serve: Transfer roasted vegetables to the bowl. Add lentils and mozzarella balls. Tear fresh basil. Toss to combine and serve with some pita or crusty bread!
Tips for Success
- Roast at high heat for caramelization! Roasting at 450°F ensures that the eggplant and veggies get golden and flavorful rather than soggy. Spread them out on the baking sheet for even roasting.
- Use cooked but firm lentils. Overcooked lentils can turn mushy and won’t hold up in the salad. If cooking from scratch, stop just before they get too soft and rinse with cool water.
- Dress the salad while warm: Tossing the roasted veggies and lentils with the dressing while they’re still warm helps them soak up more flavor. Letting it rest for 10 minutes also allows everything to meld beautifully.
Serving Suggestions
This roasted eggplant salad recipe can be served on its own as a light lunch, or as a side dish to a larger meal! Try pairing it with warm pita, crusty sourdough, or focaccia. Serve this salad warm or cold—it’s delicious either way. For added protein, top it off with some grilled chicken or fish or serve as a side with
This eggplant lentil salad is great for meal prep. You can store it in the fridge for up to 4 days!
Frequently Asked Questions
Absolutely—just rinse and drain them well. They’re a great shortcut for a quick weeknight meal.
Zucchini, cherry tomatoes, or roasted carrots would be delicious. Just be sure they’re cut evenly and roasted until caramelized.
More Salad Recipes to Try
- Raw Asparagus White Bean Tuna Salad
- Roasted Squash and Lentil Salad
- Warm Lentil and Kale Salad
- Roasted Beet & Kale Salad
- Easy Quinoa Tabbouleh Salad
Lentil Salad with Roasted Eggplants Recipe
Ingredients
- 2-3 small eggplants or 1 large eggplant sliced into 1” rounds or cubes
- 1 red bell pepper cut in strips
- 2 cups cooked lentils
- 1 small red onion sliced
- 12 oz marinated mozzarella balls
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dry oregano
- 1/2 cup olive oil
- Handful of fresh basil
Dressing
- 2 tbsp red wine vinegar
- 6 tbsp olive oil
- 1 tbsp Dijon mustard
- 1 garlic clove grated
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 450F degrees.
- In a large bowl add the eggplants, onion and red bell pepper. Season and drizzle olive oil. Toss well so all veggies are coated. Transfer veggies to a baking sheet and roast for 20 minutes or until vegetables caramelized.
- In a bowl whisk together all ingredients for the dressing until it emulsifies.
- Transfer roasted vegetables to the bowl. Add lentils and mozzarella balls. Tear fresh basil. Toss to combine and serve with some pita or crusty bread!
