Lentil Salad with Roasted Eggplant and Pomegranate Dressing
In this nutritious salad, roasted eggplant is glazed in a bright pomegranate dressing and stuffed with lentils and fresh vegetables. This lentil salad recipe is versatile enough to be a side dish, but hearty enough to be a main.
Servings: 4
Ingredients
For the dressing
- 1/4 cup fresh lemon juice (about 1-2 lemons)
- 1/4 cup extra virgin olive oil
- 2 teaspoons sumac
- 1/2 teaspoon sea salt
- 1 tablespoon pomegranate molasses
For the salad
- 2 medium globe eggplants (1 1/2 pounds)
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon sea salt
- 1/4 teaspoons black pepper
- 1 cup dried green or brown lentils, rinsed
- 1/2 teaspoon ground cumin
- 8 ounces cherry tomatoes, halved
- 2 cups baby arugula
- 1/2 cup mint leaves, roughly chopped
- 1 small red onion, thinly sliced (or 3-4 sprigs thinly sliced spring onion)
- 2 ounces feta cheese (optional), crumbled (optional)
- 1 pomegranate (optional), seeded about a 1/2 cup
Instructions
- Make the dressing: In a small bowl, whisk together the lemon juice, olive oil, sumac, salt, and pomegranate molasses. Taste, adjust the seasoning to your liking, and set aside.
- Cook the eggplant: Preheat an oven to 425°F. Line a baking sheet with parchment paper. Cut the eggplants in half lengthways and score the flesh with diagonal lines. Make sure you don’t cut all the way through to the skin. Place the eggplants, cut side up onto a baking tray. rush the eggplants with olive oil, season with salt and pepper. Roast until the eggplant is tender and the top is browned and crispy, about 20 minutes.
- Cook the lentils: While the eggplant roasts, place the lentils, 3 cups of water, and cumin in a medium size saucepan. Set the pan over medium-high heat and bring to a low boil. Reduce the heat to medium and cook, stirring occasionally, for 20 minutes or until the lentils are tender, but still hold their shape. We want the lentils to still have a slight bite and not be mushy. Check your lentils for doneness, then drain and set aside to cool slightly.
- Finish the eggplant: Once the eggplant is cooked, brush with a little of the pomegranate molasses dressing. Return to the oven until the eggplant is glossy, 3-4 minutes. Set aside to cool to room temperature.
- To make the salad: In a large mixing bowl, combine the lentils, tomatoes, arugula, mint, and sliced red onion. Add the dressing and gently toss together. Taste and adjust the seasoning.
- To serve: Arrange the eggplants on a large platter and top with the lentil mixture. Sprinkle the feta and pomegranate seeds on top if using. Serve at room temperature.
Notes
- Mint bruises and turns bitter easily. Use a very sharp knife or kitchen scissors to chop it without bruising. While this salad can be served hot, the flavor and texture is better at room temperature. Allow enough time to allow the eggplant to cool.
- When cooking lentils, make sure you taste-test for doneness. The variety, brand, and maturity of the legume will affect cooking times. If your lentils are still crunchy after 20 minutes of cooking, keep checking every five minutes until they’re tender.
- You can make Homemade Pomegranate Molasses from pomegranate juice or you can buy pomegranate molasses from our shop and have it shipped to your door.
- Visit Our Shop for quality Mediterranean ingredients, including extra virgin olive oil, spices and more!
Nutrition
Calories: 381.9kcal | Carbohydrates: 53.6g | Protein: 18.6g | Fat: 11.3g | Saturated Fat: 3g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 5.9g | Cholesterol: 12.6mg | Sodium: 619.1mg | Potassium: 789.3mg | Fiber: 23.4g | Sugar: 14.6g | Vitamin A: 871.3IU | Vitamin C: 31.6mg | Calcium: 167.2mg | Iron: 5.3mg
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