Grilled Eggplant Salad with Lentils and Tomatoes
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
Inspired by a recipe from BBC Good Food.
  • 1 pound (454 g) eggplant
  • olive oil
  • 2 cups cooked brown lentils
  • 1 small (4 ounce/113 g) red onion, finely chopped
  • 1 pound (454 g) fresh tomatoes, chopped
  • 1 bunch fresh cilantro, lower stems removed and roughly chopped

  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon honey
  • 2 ounces (60 ml) fresh lemon juice
  • 2 ounces (60 ml) extra-virgin olive oil
  1. Slice the eggplant about 1/2-inch thick. Brush both sides lightly with oil, sprinkle with salt and pepper, and arrange on a preheated grill rack or pan. Grill until browned, then turn them over, brush with more oil then cook until tender, about 8 to 10 minutes total. Remove from the grill and cut each slice into quarters.
  2. In a large serving bowl, toss the eggplant, lentils, tomatoes, onions, and cilantro. Mix all the dressing ingredients in a jar and shake well, then toss in the salad. Allow to rest at room temperature about 10 to 15 minutes, then serve.
More Information

grill or grill pan
large serving bowl

Recipe Notes:

The eggplant and lentils soak up flavor from the tomatoes and the dressing, so some resting time makes the salad taste better. It's even delicious the next day.
Recipe by Andrea Meyers at