If you’re on the lookout for a salad that bursts with vibrant flavors and hearty textures, this Roasted Eggplant and Black Lentil Salad Recipe is about to become your new favorite. The smoky, tender eggplant paired with earthy black lentils creates a wonderfully satisfying base, while the bright cherry tomatoes and fresh mint leaves add pops of freshness. The warm, spiced olive oil drizzle elevates every bite with a hint of heat and aromatic complexity, making this dish a perfect all-season delight that’s both nourishing and utterly delicious.

Ingredients You’ll Need

A light brown wooden cutting board on a white marbled surface holds a large kitchen knife with a black handle on the left side. To the right of the knife, there are purple and white striped eggplant pieces; some are large slices with smooth skin, and others are small cubed pieces showing pale cream flesh with visible seeds. The pieces are scattered in a casual, slightly messy arrangement. photo taken with an iphone --ar 4:5 --v 7

These ingredients might seem simple, but each one plays a vital role in layering flavor and texture throughout the Roasted Eggplant and Black Lentil Salad Recipe. From the nutty crunch of toasted almonds to the subtle heat of cayenne pepper, every element works together to create a balanced, colorful salad that excites the senses.

Graffiti eggplant (1 small, diced into cubes): Its delicate skin and tender flesh roast beautifully to add smokiness and a velvety texture.
Dry black lentils (3/4 cup or 142g): These lentils cook up firm yet tender, offering an earthy foundation loaded with protein and fiber.
Cherry tomatoes (1 cup, halved or quartered): Adds juicy bursts of sweetness and refreshing acidity to brighten the salad.
Mint leaves (2 tbsp, finely minced): Fresh mint injects a cool, herbaceous note that contrasts deliciously with rich eggplant.
Olive oil (3 tbsp): The base for the spiced dressing, bringing richness and helping to meld the flavors.
Garlic cloves (2, thinly sliced): Sautéed garlic infuses the salad with a warm, savory aroma.
Cumin seeds (1 tsp): Adds subtle smoky earthiness and depth when toasted in the oil.
Coriander seeds (1 tsp): Provides a light, citrusy undertone that complements the other spices.
Cayenne pepper (1/2 tsp): Brings just the right amount of gentle heat to lift the dish.
Sliced toasted almonds (1/2 cup or 40g): Offers a crunchy texture and nutty flavor contrast.
Diamond Crystal kosher salt (1 tsp total): Enhances all the natural flavors perfectly without overpowering.

How to Make Roasted Eggplant and Black Lentil Salad Recipe

Step 1: Cook the Lentils

Start by bringing a pot of water to a boil. Add your dry black lentils along with a generous pinch of kosher salt. Cook the lentils until they become tender but not mushy, then drain them thoroughly. To prevent your salad from becoming watery, spread the lentils out on a clean kitchen towel to remove any lingering moisture. This simple step ensures your salad stays perfectly textured and fresh.

Step 2: Roast the Eggplant

While the lentils cook, preheat your oven to 450°F and line a baking sheet with parchment paper. Cut the graffiti eggplant in half lengthwise, then slice into strips before dicing into 1 cm cubes. Toss the cubes with a generous drizzle of olive oil and a sprinkle of salt right on the sheet pan. Roast for 20 to 25 minutes, allowing the eggplant to brown and develop slight charred edges. This roasting step brings out its natural sweetness and lends a smoky depth that complements the lentils beautifully.

Step 3: Prepare the Tomatoes and Mint

While your eggplant roasts and lentils simmer, halve or quarter the cherry tomatoes according to their size. Finely mince the mint leaves to release their fresh aroma. Once the lentils are cooked and drained, combine the lentils, roasted eggplant, tomatoes, and mint in a large serving bowl. This colorful mix already looks inviting and promises a great blend of textures and flavors.

Step 4: Make the Spiced Oil (Tadka)

Heat the olive oil over medium heat in a small pan. Add the sliced garlic and sauté gently until it just starts to brown, taking care not to burn it. Toss in the cumin and coriander seeds and continue to sauté for about 30 seconds to toast the spices and bring out their fragrance. Finally, sprinkle in the cayenne pepper, stirring quickly for about 10 seconds before removing from heat. This spiced oil will add a warm, vibrant kick to the salad, so timing is key to avoid burning the delicate cayenne.

Step 5: Toss and Serve

Pour the warm spiced oil over the combined lentils and vegetables, then toss in the toasted almonds and an extra pinch of salt if needed. Mix everything gently but thoroughly to ensure every bite is coated with the fragrant, spicy oil. Serve this salad slightly warm for the best flavor experience. If your tomatoes are on the sweeter side, a quick squeeze of lemon juice can add the perfect acidic balance.

How to Serve Roasted Eggplant and Black Lentil Salad Recipe

A white bowl filled with a lentil salad made up of black lentils, halved red and yellow cherry tomatoes, and small chunks of light brown roasted vegetables scattered throughout. Thin, light beige almond slices are spread over the top, along with small green herb pieces that add a fresh touch. The textures range from the smooth, shiny lentils to the slightly crispy edges of the roasted vegetables, all resting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh herbs like chopped cilantro or additional mint leaves bring a bright, fresh finish. You can also sprinkle some crumbled feta or goat cheese on top for a creamy, tangy contrast. For an added crunch, a handful of pomegranate seeds provides juicy bursts that are as beautiful as they are tasty.

Side Dishes

This salad stands wonderfully as a main for a light meal, but it also pairs beautifully with roasted chicken, grilled fish, or warm naan bread. A warm bowl of soup or a simple grain pilaf would also compliment the hearty textures and spices perfectly, making your meal both balanced and satisfying.

Creative Ways to Present

Serve this salad in individual bowls layered with a dollop of Greek yogurt or labneh for a creamy touch. Alternatively, use it as a stuffing for pita pockets or a vibrant topping for grain bowls. It also works beautifully plated alongside grilled vegetables or meats, adding color and complexity to your dinner table.

Make Ahead and Storage

Storing Leftovers

Once cooled, store your Roasted Eggplant and Black Lentil Salad Recipe in an airtight container in the refrigerator for up to 3 days. Because the eggplant and lentils soak up the flavors of the dressing, the taste intensifies over time, making leftovers even more delicious.

Freezing

This particular salad isn’t the best candidate for freezing due to the texture of the roasted eggplant and fresh tomatoes, which may become mushy upon thawing. It’s better enjoyed fresh or refrigerated as leftovers.

Reheating

If you’d like to enjoy the salad warm after storing, gently reheat it in a skillet over low heat just until warmed through. Avoid microwaving for a long time, as it can turn the eggplant mushy and change the texture of the lentils.

FAQs

Can I use other types of lentils in this salad?

While black lentils are preferred for their firm texture and earthy flavor, you can substitute with green or brown lentils. Just be sure to cook them until tender and monitor the liquid absorption to keep the salad from becoming watery.

Is this salad suitable for vegans?

Absolutely! This Roasted Eggplant and Black Lentil Salad Recipe contains no animal products and is naturally vegan, making it a wholesome choice for plant-based diets.

What can I substitute for the almonds?

If you’re allergic or simply prefer, toasted pine nuts, chopped walnuts, or even sunflower seeds offer great crunch and nutty flavor alternatives.

Can I prepare parts of this salad in advance?

Yes, you can cook the lentils and roast the eggplant a day ahead to save time. Keep them refrigerated separately, then assemble fresh with tomatoes, herbs, and the spiced oil just before serving for optimal texture and flavor.

How spicy is this salad?

The cayenne pepper adds a gentle warmth but is not overpowering. You can easily adjust the heat to your liking by reducing the amount or omitting it altogether if you prefer a milder flavor profile.

Final Thoughts

I can’t recommend the Roasted Eggplant and Black Lentil Salad Recipe enough for anyone craving a healthier yet indulgently flavorful salad. It’s one of those dishes that feels both hearty and fresh, perfect for meal prepping or hosting friends who appreciate vibrant, thoughtfully balanced food. Grab your ingredients, follow these steps, and you’ll soon discover why this salad has earned a permanent spot in my recipe rotation. Trust me, your taste buds will thank you!

Roasted Eggplant and Black Lentil Salad Recipe