Go Back

Eggplant and Black Lentil Salad


  • 2 medium eggplants, cut into 1 inch cubes
  • 4 tbs oil
  • 1 cup black lentils
  • 2 ½ cups water
  • 10 cherry tomatoes, cut into quarters
  • 1 small red onion, thinly sliced
  • ½  cup mint leaves, chopped
  • ½  cup raisins or dried cranberries
  • Juice from ½  lemon
  • 1 tsp apple vinegar
  • Salt
  • Pepper


  • Heat an oven to 400F.
  • In a bowl mix the eggplant cubes with oil, salt and pepper. Spread them on a baking sheet and bake in the preheated oven until eggplants are nicely browned. Remove from the oven and cool.
  • Place the lentils and the water in a pot, bring to a boil and cook for about 25 minutes, until lentils are soft but not mushy. Drain of excess water and let cool.
  • In a large bowl, combine the lentils, eggplants, tomatoes, mint, raisins, onion, lemon juice and vinegar. Mix well and add salt and pepper to taste.
  • Keep refrigerated.
  • The salad tastes better the next day, as the flavors get absorbed.