Serves 8
45 min
Grilled Eggplant Salad with Lentils and Tomatoes
Recipe GLPR98395d43915a91
A vibrant, plant-based salad featuring tender grilled eggplant combined with hearty brown lentils, fresh tomatoes, and aromatic cilantro. The vegetables are dressed with a bright lemon-olive oil vinaigrette seasoned with cumin, paprika, and a touch of honey. Naturally gluten-free and dairy-free, this versatile dish works beautifully as a side, appetizer, or light main course.
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Ingredients
1 pound eggplant
2⅛ ounces Extra-virgin olive oil for brushing, plus 2 ounces for dressing
Salt and black pepper to taste
2 cups cooked brown lentils
1 pound fresh tomatoes, chopped
1 small red onion, finely chopped
1 bunch fresh cilantro, stems removed and roughly chopped
2 ounces fresh lemon juice
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon honey
Directions
Slice the eggplant lengthwise into pieces approximately 1/2-inch thick.
Lightly brush both sides of each eggplant slice with olive oil, then season generously with salt and pepper.
Preheat a grill or grill pan to medium-high heat. Once hot, arrange the eggplant slices on the grill and cook until the bottoms are well-browned and caramelized, about 4 to 5 minutes.
Flip the slices carefully, brush the cooked side with a little more olive oil, and continue grilling until tender and the second side is also nicely browned, about 4 to 5 minutes more.
Transfer the grilled eggplant to a cutting board and let cool slightly. Once cool enough to handle, cut each slice into quarters.
In a large serving bowl, combine the grilled eggplant pieces, cooked brown lentils, chopped tomatoes, finely chopped red onion, and fresh cilantro.
In a small jar with a tight-fitting lid, combine the 2 ounces of fresh lemon juice, 2 ounces of extra-virgin olive oil, ground cumin, paprika, and honey. Cover and shake vigorously for about 1 minute until the dressing is well blended and emulsified.
Pour the dressing over the salad and toss gently but thoroughly to coat all ingredients evenly.
Allow the salad to rest at room temperature for 10 to 15 minutes to allow the flavors to meld together, then serve.
