If you're looking for the perfect end of summer/fall salad, look no further! This Za'atar Roasted Eggplant Lentil Salad with Sun-dried Tomatoes, capers, and wild arugula is a real winner! Dressed with a simple za'atar, olive oil, and red wine vinaigrette.
Another week, another eggplant recipe! My eggplant consumption has been through the roof lately and I wouldn't have it any other way. Last week I posted the Spicy Garlic Miso Roasted Eggplant which is probably still my most favourite eggplant recipe of all time (!!) but this one definitely comes as a close second!
I honestly didn't expect to like this recipe as much as I do. I had leftover eggplant in the fridge but didn't really know what to do with it. Then the next day, I got some free canned green lentils at work (I work part-time at a health food store in Toronto). I'd never used canned lentils so I was walking home, all excited to try something new, I was brainstorming what to use them in. Then it hit me - roasted eggplant lentil salad!
This salad is great as an appetizer or as a main dish with added protein. Roasted salmon or tofu would be delicious with this salad. It's great for both, end of summer, and fall. It's full of flavor and made with 6 simple ingredients! The recipe calls for dry brown lentils but you can use canned to make it even simpler! One can contains about 1 ½ cup lentils.
What you need:
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- Za'atar Spice Blend
- Eggplant
- Lentils (canned or dry)
- Sun-dried tomatoes
- Capers
- Wild arugula (or any other greens of choice)
- Zaatar red wine vinaigrette
Za'atar is a Middle Eastern spice blend usually made with toasted sesame seeds, sumac, oregano, thyme, marjoram, and salt. You can buy it at the grocery store or you can make your own, it's super simple! It only takes a few minutes and it's so worth it.
I love the combination of all the spices and sesame seeds with the capers and sun-dried tomatoes. If you don't have eggplant, you could even use bell peppers or zucchini here! The roasting time will be shorter with those - around 20-30 minutes.
Print📖 Recipe
Za'atar Roasted Eggplant Lentil Salad with Sundried Tomatoes
- Prep Time: 10 mins
- Cook Time: 50 mins
- Total Time: 1 hour
- Yield: 2-4 1x
- Category: Salad
- Method: Roasting
- Cuisine: Asian
- Diet: Vegan
Description
Delicious tamari roasted eggplant lentil salad with sundried tomatoes, capers, and spicy wild arugula. Dressed with a simple za'atar, olive oil, and red wine vinegar dressing.
Ingredients
Roasted Eggplant:
- 2-3 eggplants, diced (make about 6-7 cups diced)
- 2 tbsp avocado oil
- 3 tbsp tamari
- 1 tbsp toasted sesame oil
- 1 tbsp Za’atar
- Freshly ground black pepper
- 1 ½ cup cups dry brown or green lentils (soak for 30 mins - 2 hours prior to cooking to reduce cooking time)
- 1 bay leaf and a piece of kombu (optional, see notes)
- 4-5 cups wild arugula (or any other greens of choice)
- 1 cup sundried tomatoes in oil, chopped
- ½ cup capers
Dressing:
- ¼ cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tbsp tamari
- 1 tbsp toasted sesame oil
- 2 Tsp maple syrup
- ¼ Tsp crushed red pepper flakes
- 2 Tsp Za’atar
Instructions
- Start by preheating the oven to 425F.
- Dice your eggplants and spread them on a baking dish.
- In a small bowl, mix together the avocado oil, tamari, toasted sesame oil, za’atar, and freshly ground pepper to taste. Stir to combine and pour the mixture over the eggplant. Toss to cover evenly and roast for about 45-50 minutes or until soft. Toss 2-3 times throughout roasting. I also added about ¼ cup of water at the 30-minute mark to steam the eggplant a little, and to avoid it burning.
- While that’s roasting, cook the lentils. Rinse the lentils and add them to a pot with cold water, bay leaf, and kombu (if using) and bring to a boil. Lower the heat and cook until soft. Brown lentils cook 20-25 minutes, green lentils 18-20 minutes (shorter if soaked). Drain and set aside.
- To make the dressing, combine the extra virgin olive oil, red wine vinegar, tamari, toasted sesame oil, maple syrup, crushed red pepper flakes, za’atar spice, and stir well to combine.
- When ready, combine everything but the dressing in a big bowl and toss to combine or divide between plates. Drizzle with the dressing right before serving.
Notes
You can also make this recipe easier by using canned lentils. 2 cans, drained and rinsed, get you the same amount as 1 ½ cup dry lentils.
I like adding a bay leaf to lentils for extra flavor and kombu to help break down phytic acid in lentils making them easier to digest.
You can store this salad in the fridge for a few days. I recommend leaving out the greens and adding them when ready to eat. This salad is also great served with plain rice noodles.
The dressing makes more than you need, I always find it better to have more dressing than less. Save the leftovers for another salad!
The nutritional info is without the dressing. Add however much you like!
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Paula says
I love za'tar and can't wait to try this recipe!
Emily Terrell says
This looks really good! I never would have thought to mix some of these together. Like lentils with eggplant! I think I'd enjoy such a recipe :)
Jimmy Clare says
Looks amazing and I want it
Gloria says
Eggplant is something that you love or not. It took me a long time to finally like it. Loving the sound of this spice on it. The perfect side dish for sure.
Meera says
love the colour and the texture of the dish. I'm sure the dish tastes great. your presentation is awesome. :)
LaRena Fry says
Love Z'atar. This recipe sounds amazing.
Viano says
This looks so good. I don't think I have tried roasted eggplants before but this makes me curious. Thanks for the recipe.
www.angelfloree.com says
Haven't tried to taste the Za'atar. I wonder where I could buy that here in KSA. Your recipe looks very promising and healthy. I will go back in this page when I found out where I could buy Za'atar.
Krystin says
This looks amazing, sounds so refreshing!
Marjie Mare says
This looks so flavorful. I will definitely make this on Sunday for our family dinner.
Krizzia Scollon says
Omg this looks really good! don't know if it's just me but it also looks like a steak salad on first glance!
Millie says
This looks amazing! I have been trying to eat healthier and I'm always on the hunt for new recipes to try. And I got a bonus - now I also know how to make my own za'atar!
Bernice Hill says
You're killing it with all the eggplant recipes! This salad looks so great and substantial...while also being packed with amazing flavours.
Chef Dennis says
I haven't used Zatar seasoning in years. Your recipe looks like a delicious way to make eggplant and I can't wait to give it a try.
blair villanueva says
Wow, thanks for sharing this new eggplant recipe! I need this in my life :)
Sharon says
If you want to break out of your boring salad routine, try this za'atar eggplant lentil salad ASAP!
Ramona says
This dish is shouting at me to make it! this is definitely my kind of dish and now im so excited to make this for a quick lunch for me and my family. I love eggplant and it goes so well with the rest of the dish! thank you for sharing this recipe.
Denise says
This Lentil Salad looks amazing! I cannot wait to make this, I can imagine how delicious the flavors are.
Lori | The Kitchen Whisperer says
This is such an amazing and delicious salad! We love Za'atar and this salad is right up our alley! Thank you so much for sharing!
Debbie says
Such a delicious and beautiful salad for the this time of year. The eggplant adding so much heartiness that I adored, and that dressing is amazing. This is my new favorite salad!
Jagruti's Cooking Odyssey says
Eggplant or aubergine is one of my favourite vegetable, so this dish right up my street. Pinned it for later to make :)
Jo says
Roasted eggplants are my absolute favorite. Flavors and the texture from roasting is un matchable. Everything in that salad bowl is amazing. Love robust flavored salads like this. So delicious!
Sam says
Ok this salad is just gorgeous! And so yummy of course. Such a hearty salad perfect for fall. I am heading to the store to pick up some eggplant asap.
Bethany says
Might be adding some creamy feta or goat cheese to this dish to balance the sun dried tomatoes, capers and vinaigrette. I love eggplant and lentils. Could only find baby kale to substitute for the arugula. So excited to try this with the punch of Za'atar!
Veronika | thehealthfulideas says
That sounds awesome! I love goat cheese, it'd go great with this salad. Hope you enjoy it!
Yara says
Is the nutrition information for 1 serving?
Veronika | thehealthfulideas says
Yes, it's for one serving! Please note it might vary based on the exact ingredients you use. Especially with a specific brand of sundried tomatoes and capers, the sodium content might vary.