Roasted Eggplant and Black Lentil Salad Recipe
A vibrant and hearty roasted eggplant black lentil salad featuring tender lentils, charred eggplant, fresh cherry tomatoes, and a fragrant spiced garlic oil, garnished with toasted almonds and fresh mint for a deliciously satisfying and nutritious meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 2 servings
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Salad Ingredients
- 1 small graffiti eggplant, diced into 1 cm cubes (about 2 cups chopped or 135g)
- 3/4 cup (142g) dry black lentils
- 1 cup (about 20 cherry tomatoes or 140g), halved or quartered
- 2 tbsp mint leaves, finely minced
- 1/2 cup (40g) sliced toasted almonds
- Diamond Crystal kosher salt, total 1 tsp
Spiced Oil (Tadka)
- 3 tbsp olive oil
- 2 garlic cloves, thinly sliced
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1/2 tsp cayenne pepper
Instructions
- Cook the lentils: Bring a pot of water to a boil, add the dry black lentils and generously season with kosher salt. Cook lentils until tender but not mushy, then drain and rinse thoroughly. Spread lentils on a towel to remove excess water to prevent watering down the salad.
- Roast the eggplant: Preheat the oven to 450°F (232°C). Line a baking sheet with parchment paper. Slice the eggplant into halves, then lengthwise into strips, and cube into 1 cm pieces. Toss the cubes on the sheet with olive oil and salt to coat evenly. Roast for 20-25 minutes until browned and slightly charred, stirring once halfway.
- Prep the fresh ingredients: While the lentils and eggplant cook, halve or quarter the cherry tomatoes depending on size, and finely mince the mint leaves.
- Combine salad base: Once cooked, place the drained lentils into a large serving bowl. Add the roasted eggplant cubes, tomatoes, and minced mint, mixing gently.
- Make the spiced oil (tadka): Heat olive oil in a skillet over medium heat. Add thinly sliced garlic and sauté until just starting to brown. Add cumin and coriander seeds and sauté for an additional 30 seconds. Finally, sprinkle in the cayenne pepper and sauté very briefly for about 10 seconds, then immediately remove from heat to prevent burning.
- Toss and serve: Pour the spiced oil over the lentil and eggplant mixture, add the toasted almond slices and the remaining salt. Toss everything to combine well. Adjust salt to taste. Serve warm, optionally with a squeeze of lemon juice if the tomatoes need more acidity.
Notes
- Ensure lentils are well drained to avoid a watery salad.
- Roasting eggplant at high heat brings out a smoky flavor and enhances texture.
- Add a squeeze of fresh lemon juice for extra brightness if tomatoes are not very acidic.
- Be careful when sautéing cayenne pepper as powdered spices burn quickly; add it last and remove immediately from heat.
- Toasted almonds add a nice crunch; you can toast them lightly in a dry pan if not already toasted.
