Food & Recipes

Easy Grilled Eggplant Salad With Lentils Is a Healthy Party Side Dish

This salad can be made ahead and put together at the last minute. If you’re short on time, omit grilling the eggplant and buy some from a good delicatessen.


  • 2 eggplant, thickly sliced crossways
  • 3.3 oz. grapeseed oil
  • 7 oz. small green lentils
  • 4.2 oz. olive oil
  • 2 Tbsp. white wine vinegar
  • 2 golden shallots, finely chopped
  • Seeds from half a pomegranate
  • ½ cup (loosely packed) each mint and coriander, coarsely chopped

Sesame Yogurt

  • 8 oz. thick natural yogurt
  • 2 Tbsp. tahini
  • Juice of 2 lemons
  • 1 garlic clove, crushed
  • 2 oz. extra-virgin olive oil


  1. Heat a barbecue or grill pan over medium-high heat. Brush eggplant with oil, then grill, turning occasionally, until deep golden-brown and tender (3 to 5 minutes). Transfer to a bowl and set aside.
  2. Cook lentils in a large saucepan of unsalted boiling water until tender (18 to 24 minutes), then drain well and set aside.
  3. Meanwhile, combine olive oil, vinegar, and shallots in a bowl. Add warm lentils and season to taste, then set aside. Just before serving, toss through eggplant, pomegranate, and herbs.
  4. For sesame yogurt, whisk yogurt, tahini, lemon juice, and garlic in a bowl. Then stir in olive oil and season to taste.
  5. Arrange salad on a platter and serve with sesame yogurt sauce to the sides

This post was written by Lisa Featherby. For more, check out our sister site Gourmet Traveller.

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