Roasted Eggplant With Lentil Salad

"*his and hers* ? Roasted aubergine boats filled with turkish style lentil salad, fresh parsley and tahini cream. /Roasted baby potatoes on the side ?"
-- @shanyaraleonie

Recipe Intro From shanyaraleonie

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  • Recipe Card



Prep time 10mins
Cook time 25mins
Serves or Makes: 4

Recipe Card


  • 2 large eggplants, halved lengthwise
  • 1 tablespoon olive oil
  • 2 cups brown lentils, cooked
  • 1 red pepper, diced
  • 1 onion, diced
  • 1 tablespoon sugar
  • Big bunch of parsley, chopped
  • 1/2 lemon, juiced
  • Red wine vinegar, to taste
  • Olive oil, to taste
  • Tahini, to taste


  • Step 1

    Preheat the oven to 425˚ F. Drizzle each half of the eggplant with ½ tbsp olive oil and place cut side down on a parchment lined baking sheet.

  • Step 2

    Roast for about 25 minutes, or until tender.  

  • Step 3

    Combine all of the ingredients for the salad, then add on top of roasted eggplants. Drizzle with tahini and enjoy!