How to roast eggplant for a salad?

To roast eggplant properly, cut it into uniform cubes and toss with olive oil, salt, and pepper. Spread the cubes in a single layer on a parchment-lined baking sheet, leaving space between each piece. Roast in a preheated oven at 450°F for 20 minutes, flip, and roast for another 10 minutes. The goal is golden edges and a creamy interior — not mushy, not undercooked. This method brings out eggplant’s natural sweetness and smokiness, perfect for salads.

How long can you keep lentil salad in the fridge?

A fully assembled lentil salad stays fresh for up to 3 days in the fridge if stored in an airtight container. For best texture, store components separately — lentils can be refrigerated for up to 5 days, and dressing lasts up to a week. Assemble just before serving to preserve crunch and flavor.

How long can eggplant salad stay in the fridge?

Roasted eggplant maintains its flavor for about 2 to 3 days when stored properly in a sealed container in the fridge. While it remains safe beyond that, its texture may become soggy. For salads, it's best consumed fresh or within 48 hours for the ideal bite.

How to make the best roasted eggplant of your life?

Use high heat, enough oil, and avoid overcrowding. Roast at 450°F , ensuring every piece gets air circulation and direct heat contact. Flip the eggplant halfway through roasting to caramelize both sides. Season simply but generously. Avoid steaming by spacing pieces apart and using parchment to avoid sticking.

Lentil and Roasted Eggplant Salad – 1 Surprising, Powerful Dish

Description

Lentil and Roasted Eggplant Salad combines smoky flavor, protein power, and vibrant herbs into a fresh, satisfying dish you’ll make on repeat.

Ingredients

For the Lentils:
- 1 cup dried green or brown lentils (or French/Puy)
- 1 cup vegetable broth
- 1½ cups water
- 1 large garlic clove, smashed
- 1 strip lemon peel (about ¾ x 2 inches)
- 1 bay leaf
- 2 sprigs fresh thyme or ½ teaspoon dried thyme
- 1 rib celery, broken into a few pieces (optional)
For the Roasted Eggplant:
- 1.4 pounds eggplant (about 2 medium), cut into 1.2-inch cubes
- 2½ tablespoons olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
For the Lemon-Garlic Dressing:
- 2 tablespoons lemon juice
- 4 tablespoons extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 garlic clove, finely minced
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme (optional)
- 1 teaspoon sugar (optional)
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Salad:
- 8 ounces cherry tomatoes, halved or quartered
- 2 handfuls arugula, torn into bite-sized pieces
- 2 ounces crumbled feta cheese

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Instructions

Prepare the Dressing:
Combine all dressing ingredients in a jar and shake well until fully emulsified. Set aside.
Cook the Lentils:
In a medium saucepan, combine lentils, broth, water, garlic, lemon peel, bay leaf, thyme, and celery. Bring to a simmer over medium heat. Cover and reduce heat to medium-low.
Cook for 20 minutes for a firmer texture or 25 minutes for softer lentils, stirring occasionally.
Drain and remove the garlic, lemon peel, bay leaf, thyme sprigs, and celery. Rinse briefly to remove any grit but retain flavor. Shake off excess water.
Roast the Eggplant:
Preheat the oven to 450°F (or 425°F with convection). Line a baking sheet with parchment paper.
In a large bowl, toss eggplant cubes with olive oil, salt, and pepper. Spread in a single layer on the baking sheet.
Roast for 20 minutes, then flip and roast for an additional 10 minutes until golden and soft inside.
Assemble the Salad:
In a large mixing bowl, combine the lentils, tomatoes, and arugula. Drizzle with most of the dressing and toss gently.
Transfer to a serving platter and top with roasted eggplant.
Drizzle remaining dressing over the eggplant and sprinkle with feta.
Serve warm or at room temperature.