Roasted Eggplant and Lentil Salad with Tahini Dressing

Olive Oil
  • Roasted Eggplant and Lentil Salad:
  • 1 lb eggplant (1 large or 2 small)
  • 1/2 tsp salt
  • 1/4 cup Filippo Berio Olive Oil
  • 2 cups cooked lentils
  • 2 plum tomatoes, diced
  • 1/2 red onion, thinly sliced
  • 1/2 cucumber, chopped
  • 1/4 cup chopped fresh parsley
  • Lemon wedges, for serving
  • Tahini Dressing:
  • 2 tbsp tahini
  • 2 tbsp warm water
  • 2 tbsp lemon juice
  • 2 tbsp Filippo Berio Olive Oil
  • 1 clove garlic, minced
  • 1/2 tsp salt
  • Pinch freshly ground pepper
  • Pinch ground cumin
    • Tahini Dressing: Whisk together tahini, warm water, lemon juice, olive oil, garlic, salt, pepper and cumin. Set aside.

    • Roasted Eggplant and Lentil Salad: Preheat oven to 400°F. Cut eggplant into 1-inch cubes; sprinkle with salt and drain in colander for 30 minutes. Pat dry with paper towel. Drizzle with olive oil and arrange in single layer on baking sheet; bake for
      35 to 40 minutes or until tender. Let cool completely.
    • In large bowl, combine eggplant, lentils, tomatoes, red onion and cucumber. Toss with Tahini Dressing, sprinkle with parsley and serve with lemon wedges.
    Prep Time

    45 min

    Cook Time

    35 min

    Total Time

    1 hr 20 min







    Ingredient: Vegetables

    Cooking Method: Roast

    World Cuisine: Middle Eastern

    Product: Olive Oil


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