I’m always looking for new and fun ways to use eggplant. It’s one of those veggies that seems to divide people. I spent years hating on eggplant because I had eaten it undercooked a few times, and nothing is worse than a spongy undercooked eggplant. This Roasted Eggplant Lentil Salad uses tiny cubes of eggplant, roasted until tender and golden brown. Tossed with earthy lentils, fresh parsley, and zingy olives and capers, the eggplant really ties this salad together and makes it one of my favourite things to make and eat.

Tips for the eggplant-curious

Cook it thoroughly: For eggplant to be at its best, it must be cooked very thoroughly. Some of the best eggplant dishes from around the world feature eggplant that has been cooked until it is completely soft and mashable. Baba Ghanoush is a great example of that.
Pair it with bold flavours: Eggplant has a very mild, earthy flavor, so (in my opinion) it is best when combined with bright, salty, acidic flavours (hence the parsley, olives, capers, and sherry vinegar in this salad).
As for the skin: I have become a fan of the skin over time, but that wasn’t always the case. If you’re skeptical about eggplant, try peeling it.

Ingredients

To build this roasted eggplant lentil salad, you will need the following ingredients:

Eggplant – Obviously
Dried oregano – To jazz up the eggplant
Olive oil – For lubrication
Water – To prevent the eggplant from drying out while roasting
Salt – For flavour
Cooked brown lentils – Canned or fresh
Italian parsley – For a pop of freshness
Green olives – For salty briny goodness
Capers – More briny good times

For the dressing:

Sherry vinegar – For some fruity acidity
Olive oil – Again, for lubrication
Crushed red pepper flakes – For a hint of heat
Salt – To amp up the flavors

How to make this Eggplant Lentil Salad

Now that we’ve gathered all the ingredients, here’s how to make it!

Toss the diced eggplant with the dried oregano, olive oil, water, and 1 tsp of salt, then roast at 425 degrees F for 25-30 minutes or until the eggplant is tender and golden brown.
While the eggplant cooks, chop the parsley and olives, and toss them into a large bowl with the lentils and capers.
Make the dressing by whisking together the sherry vinegar, crushed red pepper flakes, salt, and olive oil.
Once cooled, add the eggplant to the lentil mixture, toss with the dressing, and serve.

How to store the salad

To ensure the freshness and longevity of the roasted eggplant lentil salad, follow these storage guidelines:

Store any leftover salad in an airtight container in the refrigerator. This will help maintain its freshness and prevent bacterial growth.
Enjoy Within 3-4 Days. Beyond that, the texture and flavor may start to deteriorate, so it is recommended to consume it within this timeframe.
The dressing in the salad may sink to the bottom as it sits in the fridge. Immediately before serving, give the salad a gentle toss to mix the ingredients and redistribute the dressing.
Serve Chilled: For the best taste and texture, serve the salad chilled. You can remove it from the refrigerator a few minutes before serving to allow it to come to a slightly cooler room temperature.

Pairing suggestions

This roasted eggplant lentil salad is great on its own, but it also works well as a delightful side dish. Here are a few suggestions:

Grilled Chicken: Serve the salad alongside grilled chicken breasts or thighs for a complete and satisfying meal. The smoky flavors of the grilled chicken complement the roasted eggplant and lentils perfectly.
Crusty Bread: Enjoy the salad with a slice of crusty bread or a baguette. The combination of the salad’s textures and flavors with the crunchiness of the bread creates a delightful contrast.
Grilled Fish: Pair the salad with grilled fish, such as salmon or trout. The light and flaky texture of the fish balances the heartiness of the eggplant and lentils.
Greek Yogurt or Labneh: Serve a dollop of thick yogurt on the side of the salad. The creamy and tangy yogurt provides a cool and refreshing contrast to the roasted flavors of the salad.
Goat cheese or Feta: I left the main recipe cheese-free, but a little bit of crumbled soft cheese would be lovely on top.
Pickled onions: It’s not every day I make a salad recipe without something from the onion family, but this one is great without. However, throwing a few pickled onions on top would not be a bad thing!

Frequently asked questions

Can I use canned lentils?

Yes! Canned lentils are great here. Just make sure you rinse them thoroughly to remove the starchy liquid.

How do I prevent the eggplant from burning before it gets soft?

Yes, eggplant does have a tendency to dry out and get burned before it has a chance to fully soften. That’s why we tossed the eggplant cubes with water before roasting. If your eggplant is still drying out, simply drizzle a bit more water over it, give it another toss, and continue cooking. You can also try covering the pan to encourage it to steam slightly.