Warm Lentil & Roasted Eggplant Salad with Tahini Yogurt and Pickled Onions
This dish brings together earthy French green lentils, smoky roasted eggplant, creamy tahini yogurt, and quick-pickled red onions for a deeply satisfying, nutrient-dense salad. It’s served warm or room temp, with bold Levantine flavor notes. It’s hearty enough to be a main dish and beautiful enough to be a showstopper on a mezze table.
Time Breakdown:
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: ~40 minutes
Ingredients:
For the Salad:
1 medium eggplant, diced into 1/2″ cubes
1 cup cooked green lentils (or 1/2 cup dry lentils, cooked)
1 handful arugula or baby spinach
2 tbsp olive oil (for roasting)
Salt, pepper, and a pinch of cumin
For Quick Pickled Onions:
1/2 red onion, thinly sliced
2 tbsp red wine vinegar
1/4 tsp sugar
Pinch of salt
For the Tahini Yogurt Sauce:
1/2 cup Greek yogurt
1 tbsp tahini
1 tbsp lemon juice
1 small garlic clove, grated or minced
Salt to taste
Water to thin, if needed
Optional Garnishes:
Pomegranate seeds
Toasted pine nuts or almonds
Fresh mint or parsley
Drizzle of olive oil or pomegranate molasses
Instructions:
Step 1: Roast the Eggplant
1. Preheat oven to 425°F (220°C).
2. Toss eggplant cubes with olive oil, salt, pepper, and a pinch of cumin.
3. Spread on a parchment-lined baking sheet and roast for 20–25 minutes, flipping once, until golden and tender.
Step 2: Make the Pickled Onions
1. Combine red onion slices with vinegar, sugar, and salt in a small bowl.
2. Toss and let sit while everything else cooks (minimum 15 minutes).
Step 3: Make the Tahini Yogurt
1. In a bowl, whisk together yogurt, tahini, lemon juice, garlic, and a pinch of salt.
2. Add a little water if needed to make it pourable but creamy.
Step 4: Cook the Lentils (if using dry)
1. Simmer 1/2 cup green lentils in salted water for ~20 minutes until tender but not mushy. Drain well.
Step 5: Assemble
1. Toss cooked lentils with roasted eggplant, a handful of arugula, and half the pickled onions.
2. Plate over a smear of tahini yogurt or spoon yogurt on top.
3. Garnish with the rest of the onions, herbs, pomegranate seeds, and nuts if using.
Tips & Notes:
Make Ahead: Roast the eggplant and cook lentils in advance. Assemble just before serving.
Vegan Option: Use a plant-based yogurt (like coconut or oat) for the tahini sauce.
Extra Protein: Add a soft-boiled egg or grilled halloumi on top.
❓ FAQ – Frequently Asked Questions
Q: Can I use canned lentils?
A: Yes! Just rinse and drain thoroughly. Warm gently before adding.
Q: What’s a good substitute for eggplant?
A: Roasted zucchini or sweet potatoes work well if eggplant isn’t your favorite.
Q: Can I serve this cold?
A: Yes, but it’s best slightly warm or at room temperature for full flavor.
Nutrition Information
Calories ~350 kcal
Protein 14 g
Carbohydrates 30 g
Fat 20 g
Fiber 8 g
Sugar 5 g