Eggplant Salad with Lemon Dressing: A Flavor-Packed Recipe for Warm Days

Introduction: Eggplant Salad with Lemon Dressing

Are you looking for a vibrant and flavor-packed salad that’s perfect for warm days or as a bold side dish to grilled mains? If so, you’re in for a treat with this Eggplant Salad with Lemon Dressing recipe! This dish combines tender roasted eggplant, hearty French green lentils, juicy cherry tomatoes, and toasted walnuts with a zesty lemon dressing. Whether you’re planning a light meal or a side to your favorite grilled proteins, this eggplant salad has everything you need to tantalize your taste buds.

Packed with both texture and flavor, this eggplant salad isn’t just delicious—it’s also nutritious! With its balance of healthy fats, protein, and fresh vegetables, it’s a wholesome dish you can enjoy any time. Let’s dive into the details of this recipe and explore how to make this savory dish a part of your regular menu.

What Is Eggplant Salad with Lemon Dressing?

Eggplant Salad with Lemon Dressing is a Mediterranean-inspired dish made with roasted eggplant, cooked lentils, fresh vegetables like cherry tomatoes and parsley, and toasted walnuts. It’s dressed with a flavorful lemon dressing made with extra virgin olive oil, fresh lemon juice, and a hint of za’atar or sumac for a tangy, aromatic twist. The salad comes together beautifully with a dollop of creamy yogurt on top, which adds a smooth contrast to the dish’s rich, roasted flavors.

This vibrant salad can be served as a main course or as a side dish. It’s incredibly versatile, easy to prepare, and perfect for any occasion, from a family dinner to a festive summer gathering.

The Origin of Eggplant Salad with Lemon Dressing

The concept of combining roasted eggplant with fresh ingredients and tangy dressing is inspired by Mediterranean and Middle Eastern cuisines, where eggplant is a staple vegetable. Known for its rich flavor and meaty texture, eggplant is often used in dishes such as baba ganoush, moussaka, and various salads. This Eggplant Salad with Lemon Dressing borrows elements from these culinary traditions, particularly from the Levant region, where za’atar, preserved lemon, and fresh herbs like parsley are common ingredients in many recipes.

Lemon, a popular ingredient in Mediterranean and Middle Eastern cooking, provides a bright and refreshing contrast to the deep, smoky flavor of the eggplant. The addition of lentils makes the salad more substantial, turning it into a satisfying meal that is both hearty and healthy.

Ingredients (Serves 4)

To make this delicious Eggplant Salad with Lemon Dressing, you’ll need the following ingredients:

For the Salad:

• 3 large eggplants, sliced into half-moons
• ¼ cup extra virgin olive oil (for roasting)
• Salt and pepper to taste
• 1 cup cooked French green lentils (or canned, drained)
• 250g cherry tomatoes, halved
• ½ cup walnuts, toasted and chopped
• 1 tbsp capers
• ½ preserved lemon, thinly sliced (or zest of 1 lemon)
• 1 cup flat-leaf parsley, chopped

For the Lemon Dressing:

• 3 tbsp extra virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp za’atar spice blend (or sumac + thyme)
• 2 garlic cloves, finely minced

Optional Topping:

• 4 tbsp thick coconut yogurt or Greek yogurt
• 2 drops lemon essential oil (or extra zest)

Step-by-Step Directions and Preparation Method

Step 1: Roast the Eggplant

Preheat your oven to 200°C (392°F). While the oven heats up, toss the sliced eggplant with extra virgin olive oil, salt, and pepper. Spread the slices out on a parchment-lined baking tray. Roast the eggplant for about 25 minutes, flipping halfway through. The goal is to achieve a golden-brown, tender texture. Once done, remove from the oven and set aside to cool slightly.

Step 2: Cook the Lentils

If you’re using dried lentils, rinse them well under cold water. In a large pot, boil the lentils in plenty of water until they are soft—this should take around 20 minutes. Drain the lentils and set them aside to cool. If you’re using canned lentils, simply drain and rinse them.

Step 3: Toast the Walnuts and Roast the Tomatoes

While the eggplant and lentils are cooking, place the walnuts and halved cherry tomatoes on a baking tray. Roast the tomatoes for 10-15 minutes until they become shriveled and juicy. Make sure to remove the walnuts after 5 minutes to avoid burning. Once roasted, set both the walnuts and tomatoes aside.

Step 4: Make the Lemon Dressing

In a small bowl, whisk together the olive oil, fresh lemon juice, za’atar spice blend, and minced garlic. Continue whisking until the ingredients are well combined and the dressing is emulsified. The za’atar spice blend adds an aromatic depth to the dressing, but if you can’t find it, a mixture of sumac and thyme works as a fantastic substitute.

Step 5: Assemble the Salad

In a large salad bowl, combine the roasted eggplant, cooked lentils, roasted cherry tomatoes, toasted walnuts, capers, preserved lemon, and chopped parsley. Drizzle the lemon dressing over the salad and toss gently to combine. The roasted eggplant will soak up the flavors of the dressing, making each bite an explosion of savory goodness.

Step 6: Serve and Garnish

To finish the dish, top it with a dollop of coconut yogurt or Greek yogurt for a creamy contrast. You can also add a few drops of lemon essential oil or extra lemon zest for an added citrus kick. Serve the salad at room temperature to fully enjoy its vibrant flavors.

Variations of Lemon Dressing Salad

This Eggplant Salad with Lemon Dressing can easily be customized to suit your tastes or dietary preferences. Here are a few variations you can try:

1. Add Protein

For a heartier meal, consider adding grilled halloumi cheese, grilled chicken, or chickpeas. These protein-rich additions will transform the salad into a complete meal that’s filling and satisfying.

2. Make It Smoky

If you prefer a smoky flavor, try grilling the eggplant instead of roasting it. Grilling will infuse the eggplant with a delicious charred taste, enhancing the overall flavor profile of the dish.

3. Use Different Nuts

If you don’t have walnuts, try using almonds, pine nuts, or pecans. Each nut will bring its unique flavor and texture, making the salad your own.

4. Vegan Version

To make this recipe fully vegan, simply omit the yogurt or use a plant-based alternative such as cashew cream or dairy-free yogurt.

5. Extra Fresh Herbs

If you want to add a burst of freshness, try incorporating additional herbs such as mint, cilantro, or basil. These herbs will complement the eggplant and lemon dressing beautifully.

FAQs About Eggplant Salad with Lemon Dressing

1. Can I make this salad ahead of time?

Yes, you can prepare the salad ahead of time, but it’s best to assemble the salad just before serving. The roasted eggplant and lentils can be stored in the fridge for up to 3 days. However, the dressing and yogurt should be added just before serving to maintain their freshness and flavor.

2. Can I use other types of eggplant?

While this recipe calls for regular eggplant, you can experiment with other varieties such as Japanese eggplant or white eggplant. These may have a slightly different texture and flavor but will still work well in this salad.

3. How do I store leftovers?

Store any leftover salad in an airtight container in the refrigerator for up to 2-3 days. Keep in mind that the salad is best served at room temperature, so allow it to sit out for a few minutes before eating.

4. Can I add a different dressing?

Absolutely! While the lemon dressing is a key part of this recipe, feel free to experiment with other dressings such as tahini-based dressings, balsamic vinaigrette, or a simple olive oil and vinegar mix.

5. How can I make Lemon Dressing Salad spicier?

To add a bit of heat, consider including sliced fresh chili peppers or a pinch of chili flakes in the salad or the dressing. This will give the dish a spicy kick that contrasts nicely with the tangy lemon dressing.

Conclusion: Roasted Eggplant Salad

This Eggplant Salad with Lemon Dressing is a fantastic, healthy, and flavorful dish that will surely become a favorite in your recipe rotation. Whether you’re enjoying it as a main course or serving it alongside grilled meats or other Mediterranean-inspired dishes, this salad is a versatile option that’s packed with both flavor and nutrition. The smoky roasted eggplant, tender lentils, tangy lemon dressing, and crunchy walnuts come together in perfect harmony, creating a dish that’s both satisfying and refreshing. Give it a try today and elevate your culinary repertoire with this vibrant salad that’s sure to impress!

Eggplant Salad with Lemon Dressing: A Flavor-Packed Recipe for Warm Days

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• Author: David Andersson
• Total Time: 35 minutes
• Diet: Vegan

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Description

Eggplant Salad with Lemon Dressing is a Mediterranean-inspired dish made with roasted eggplant, cooked lentils, fresh vegetables like cherry tomatoes and parsley, and toasted walnuts. It’s dressed with a flavorful lemon dressing made with extra virgin olive oil, fresh lemon juice, and a hint of za’atar or sumac for a tangy, aromatic twist. The salad comes together beautifully with a dollop of creamy yogurt on top, which adds a smooth contrast to the dish’s rich, roasted flavors.

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Ingredients

Scale 1x2x3x

For the Salad:

• 3 large eggplants, sliced into half-moons

• ¼ cup extra virgin olive oil (for roasting)

• Salt and pepper to taste

• 1 cup cooked French green lentils (or canned, drained)

• 250g cherry tomatoes, halved

• ½ cup walnuts, toasted and chopped

• 1 tbsp capers

• ½ preserved lemon, thinly sliced (or zest of 1 lemon)

• 1 cup flat-leaf parsley, chopped

For the Lemon Dressing:

• 3 tbsp extra virgin olive oil

• 2 tbsp fresh lemon juice

• 1 tsp za’atar spice blend (or sumac + thyme)

• 2 garlic cloves, finely minced

Optional Topping:

• 4 tbsp thick coconut yogurt or Greek yogurt

• 2 drops lemon essential oil (or extra zest)

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Instructions

1. Roast the eggplant: Preheat oven to 200°C (392°F). Toss sliced eggplant with olive oil, salt, and pepper. Spread on a parchment-lined tray and roast for 25 minutes, flipping halfway, until golden and tender.
2. Cook lentils: Rinse and boil lentils in plenty of water until soft (about 20 minutes). Drain and set aside.
3. Toast walnuts & roast tomatoes: Place walnuts and cherry tomatoes on a tray. Roast tomatoes until shriveled and juicy (about 10–15 mins). Remove walnuts after 5 mins to avoid burning.
4. Make the dressing: Whisk together olive oil, lemon juice, za’atar, and garlic until emulsified.
5. Assemble the salad: In a large bowl, combine roasted eggplant, lentils, tomatoes, walnuts, capers, preserved lemon, and parsley. Pour over dressing and toss gently.
6. Serve: Add a dollop of yogurt mixed with lemon zest or essential oil for a creamy contrast.

Notes

For added texture and flavor, sprinkle toasted pine nuts or crumbled feta on top. This salad also pairs beautifully with grilled meats or warm pita bread.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Salad
• Method: Roasting
• Cuisine: Mediterranean

Keywords: Eggplant Salad with Lemon Dressing