This Halloumi Lentil and Roasted Eggplant Salad is a treat! With crispy halloumi, hearty lentils, and sweet roasted eggplant, it’s a filling and tasty dish that’s perfect for lunch or dinner.
Honestly, who can say no to crispy cheese? 😍 I love how easy this salad is to throw together. Just cook the lentils, roast the eggplant, and fry the halloumi—yum!
Key Ingredients & Substitutions
Lentils: Green or brown lentils are both great choices. If you’re after a quicker option, canned lentils can work in a pinch. Just rinse them before use. I love the hearty texture they bring to the salad!
Eggplant: Diced eggplant gives this salad a lovely creamy texture when roasted. If eggplant isn’t your thing, zucchini or bell peppers can be excellent substitutes for roasting.
Halloumi Cheese: Halloumi’s unique ability to hold its shape while frying makes it a favorite. If you can’t find it, feta cheese can add a lovely salty kick, but it will crumble rather than slice.
Pomegranate Seeds: These add a burst of sweetness and color. If out of season, try dried cranberries or cherries for a similar effect, or skip them for a simpler approach.
Fresh Herbs: Fresh mint and parsley really uplift the salad. Use other fresh herbs like basil or cilantro if preferred. Dried herbs could work, but fresh is best!
How Can I Roast Eggplant Perfectly?
Roasting eggplant can be tricky if you’re not sure how to prep it. The key tip is to salt it before roasting to draw out moisture, which results in a tender texture.
- Dice the eggplant and sprinkle with salt. Let it sit for about 15-20 minutes before rinsing and patting dry.
- Mix with olive oil, salt, and pepper before placing on the baking sheet. Make sure to spread them out to avoid steaming.
- Roast until golden, flipping halfway to ensure even cooking. Aim for 25-30 minutes total.
How to Make Halloumi Lentil and Roasted Eggplant Salad
Ingredients You’ll Need:
For the Salad:
- 1 cup lentils (green or brown)
- 1 medium eggplant, diced
- 200g halloumi cheese, sliced
- 1/4 cup pomegranate seeds
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh parsley, chopped
- 1 green onion, sliced
- 2 cloves garlic, minced
For Dressing:
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
- Salt and pepper to taste
For Serving:
- Lemon wedges (optional)
How Much Time Will You Need?
This delicious salad takes about 15 minutes to prepare and 30 minutes to cook, for a total time of about 45 minutes. You’ll spend time roasting the eggplant, cooking the lentils, and then assembling the salad—simple and rewarding!
Step-by-Step Instructions:
1. Roast the Eggplant:
First, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a bowl, toss the diced eggplant with 1 tablespoon of olive oil, salt, and pepper until well coated. Spread the eggplant evenly on the baking sheet and roast in the oven for about 25-30 minutes, flipping them halfway through, until they are golden and tender.
2. Cook the Lentils:
While the eggplant is roasting, rinse the lentils under cold water. In a pot, add the rinsed lentils and 3 cups of water. Bring the pot to a boil, then reduce to a simmer and cook for about 20-25 minutes. You want them to be tender but still firm. Once they are cooked, drain the lentils and set them aside to cool.
3. Prepare the Halloumi and Assemble the Salad:
In a non-stick skillet, heat the remaining olive oil over medium heat. Add the sliced halloumi and cook each side for about 2-3 minutes until they are golden brown. Remove the halloumi from the skillet and set aside. In a large bowl, combine the cooked lentils, roasted eggplant, pomegranate seeds, mint, parsley, green onion, and garlic. Drizzle the salad with balsamic vinegar and toss everything gently to combine. Season with salt and pepper to taste.
4. Serve It Up!
To serve, place the lentil and eggplant salad on a plate and top it with the golden halloumi slices. If you like, add lemon wedges on the side for a fresh squeeze of citrus before enjoying your meal. Dig in and savor the wonderful flavors!
Can I Substitute Another Cheese for Halloumi?
Absolutely! If you can’t find halloumi, you can use feta for a tangy flavor or grilled goat cheese for a creamy texture. Just keep in mind that both will melt differently compared to halloumi, so make sure to cook them accordingly for optimal texture!
What Type of Lentils Should I Use?
Green or brown lentils work best in this recipe because they hold their shape well when cooked. If using red lentils, reduce the cooking time to about 15 minutes, as they tend to cook faster and may turn mushy.
How Can I Store Leftover Salad?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If the salad is dressed, keep the dressing separate until you’re ready to eat again. The lentils and eggplant can be enjoyed cold or reheated gently on the stove!
Can I Add Other Vegetables to This Salad?
Definitely! Feel free to add other roasted vegetables like zucchini, bell peppers, or cherry tomatoes for extra flavor and nutrition. Just roast them along with the eggplant for a delicious mix!
