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Overhead shot of lentil salad with roasted eggplants in a grey speckled bowl with a fork.

Lentil Salad with Roasted Eggplants Recipe

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Course Salad
Cuisine American
Servings 4 servings

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!

Video

Notes

This eggplant lentil salad is great for meal prep. You can store it in the fridge for up to 4 days!
Keyword lentil salad with roasted eggplants
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