Lentil and harissa aubergine salad – Vegetarian

This lentil and harissa aubergine salad is what weeknight dreams are made of: quick, colourful, and bursting with flavour! Smoky baked aubergine, coated in spicy harissa, is mixed with delicious lentils, crunchy fresh lettuce, and tomatoes, plus tangy marinated onions, making the perfect blend for this dish.

The yoghurt dressing ties everything together perfectly, balancing spice with creaminess. It’s high in fibre, loaded with goodness, low in calories, and ready in no time.

Perfect for lunch, dinner, or anytime you need a fresh and satisfying bite!

Ingredients: (for 3 portions)

• one large aubergine (eggplant)
• a few fresh mint leaves + a few fresh parsley leaves + a few sprigs of fresh dill
• 100 g yogurt
• 2 medium tomatoes
• 250 g cooked lentils (from a can) or 200 g dried lentils boiled in water with a bit of salt
• 1 red onion
• 1 medium/small lettuce
• a bit of olive oil
• 1 tablespoon harissa seasoning
• balsamic vinegar
• 2 tablespoons honey

Preparation:

Preheat the oven to 200°C and let it heat up.

Wash the aubergine, remove the stem, slice it evenly, then cut the slices into strips and finally into equal-sized cubes.

Peel the onion, cut it into quarters, then slice each quarter into thin wedges.

Wash and finely chop the fresh herbs.

Dice the tomatoes into small, even cubes.

Season the aubergine cubes with the harissa spice mix, a drizzle of olive oil, and add the honey, salt, and pepper. Mix well to ensure the seasoning is evenly distributed.

Transfer the seasoned aubergine onto a baking tray lined with parchment paper and bake in the preheated oven for about 15–20 minutes, until tender and slightly caramelized.

In a bowl, add the sliced onion, drizzle with a bit of balsamic vinegar, and season with salt and pepper. Mix well and set aside to marinate.

Add a little olive oil to a pan, then toss in the drained lentils along with a pinch of salt and pepper. Sauté for a few minutes, stirring occasionally, until the lentils are lightly golden and a bit crispy.

While the lentils and eggplant are cooking, prepare the yoghurt dressing. In a small bowl, mix half of the chopped fresh herbs with the yoghurt, a pinch of salt, and some pepper. Stir well, then set aside until ready to serve.

Next, prepare the salad base. Wash and finely chop the lettuce, then add the diced tomatoes and the remaining fresh herbs. Toss everything together until well combined.

Transfer everything into a large serving bowl. By now, all the ingredients should be ready, so it’s time to assemble the salad! Start by adding the yoghurt dressing over the lettuce base, then top with the warm lentils, roasted eggplant, and marinated onions.

Garnish with a few extra parsley leaves for a fresh touch, and your salad is ready to serve!

If you try the recipe, let me know how you liked it! 😊

*All photos and texts are the exclusive property of AndreeaCooks.com. Reproduction, in whole or in part, is prohibited without prior written consent and is subject to legal action under applicable copyright laws.