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.
Ingredients
For the Salad:
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3 large eggplants, sliced into half-moons
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¼ cup extra virgin olive oil (for roasting)
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Salt and pepper to taste
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1 cup cooked French green lentils (or canned, drained)
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250g cherry tomatoes, halved
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½ cup walnuts, toasted and chopped
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1 tbsp capers
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½ preserved lemon, thinly sliced (or zest of 1 lemon)
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1 cup flat-leaf parsley, chopped
For the Lemon Dressing:
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3 tbsp extra virgin olive oil
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2 tbsp fresh lemon juice
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1 tsp za’atar spice blend (or sumac + thyme)
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2 garlic cloves, finely minced
Optional Topping:
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4 tbsp thick coconut yogurt or Greek yogurt
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2 drops lemon essential oil (or extra zest)
Instructions
- 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.
- Cook lentils: Rinse and boil lentils in plenty of water until soft (about 20 minutes). Drain and set aside.
- 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.
- Make the dressing: Whisk together olive oil, lemon juice, za’atar, and garlic until emulsified.
- Assemble the salad: In a large bowl, combine roasted eggplant, lentils, tomatoes, walnuts, capers, preserved lemon, and parsley. Pour over dressing and toss gently.
- 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