Healthy Recipes

Eggplant, Kale & Lentil Salad

April 26, 2023

Hearty enough for dinner, too

Serves 4
Prep Time
Cook Time
Difficulty Level
3 / 5

Comprising eggplant, lentil, capsicum and zucchini in a vegetarian salad means your meal is still loaded up despite being low-carb and meat-free. Filled with a variety of flavours and textures, it’s also far from a boring salad – especially when completed with a sweet pomegranate dressing!




Preheat oven to 180 C (160 C fan-forced). Line a baking tray with baking paper.


Place the eggplant in a colander and sprinkle with the sea salt.


Place lentils into a saucepan with 1 litre (4 cups) of water; bring to a simmer and cook for 20 mins or until tender. Drain.


Meanwhile, place the capsicum, zucchini, celeriac and garlic in a bowl with 2 tbsps of the oil. Season with sea salt and freshly ground black pepper and toss to combine. Transfer to the prepared baking tray and roast for 40 mins.


Heat 2 tbsps of the oil in a non-stick frying pan; cook eggplant in batches over medium heat until golden brown. Add more oil as required.


Place the kale in a large bowl and drizzle with the remaining tablespoon of the oil. Rub the oil into the kale to soften the leaves a little, then add the cooked eggplant, roast vegetables, lentils and pomegranate molasses. Season to taste, toss to combine, then arrange on a serving platter.


Serve with crispbread and goat’s cheese, if desired.

Not suitable to freeze or microwave.