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Balsamic Roasted Eggplant and Red Pepper Salad
with avocados / lentils

Active: 50 Total: 50
This entree salad has layers of flavors and textures thanks to roasted vegetables and a rich balsamic vinaigrette. This meal was first featured back in 2016.
Cooking methods: This recipe includes instructions for using the grill or oven. Select your preferred method.

Ingredients

Metric
Servings:
4
Balsamic Vinaigrette:
  • Vinegar, balsamic - 2 Tbsp
  • Mayonnaise - 1 Tbsp
  • Honey - 1 tsp
  • Mustard, Dijon - 1 tsp
  • Oil, olive - 3 Tbsp
Roasted Eggplant, Red Pepper, and Lentil Salad:
  • Pine nuts - 1/4 cup
  • Avocados - 1, sliced
  • Bell peppers, red - 2
  • Eggplants, Chinese or Japanese - 1 lb, sliced (substitute Italian eggplant)
  • Oil, cooking - 1 Tbsp
  • Mixed greens - 8 oz
  • Lentils, cooked - 1 1/2 cups (use pre-cooked lentils or if cooking from dried, use half the amount of dried and prepare according to package directions)

Nutrition Facts

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Choose Cooking Method

Prep

  1. Make vinaigrette - (If prepping right before cooking, get grill heating first.) Combine vinegar, mayonnaise, honey, and mustard. Add olive oil while whisking. Season with salt and pepper. (Can be done up to 5 days ahead)
  2. Pine nuts - You can leave the pine nuts raw, or if you prefer you can toast them in a dry skillet over medium heat, stirring frequently until golden, ~4 minutes. (Can be done up to 5 days ahead)
  3. Avocados - Slice.
  4. Bell peppers / Eggplants - Core stem out of red peppers. Pierce eggplants all over with a fork.

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Make

  1. Preheat grill to 400F / 204C degrees, leaving one part of grill with direct heat and one part with indirect heat. Clean grates and brush with cooking oil. Sear bell peppers and eggplants on all sides over direct heat until they are charred on the outside, 10 to 12 minutes total. If the vegetables char before the bell peppers are tender and the eggplant is fairly soft, transfer to indirect heat to continue cooking.
  2. Transfer bell peppers and eggplants to a mixing bowl and cover with a plate for 5 minutes (this will steam the skins and make them easier to remove). When cool enough to handle, use a large spoon to remove flesh from eggplant and remove skin from red pepper.
  3. Roughly chop or slice vegetables into bite-sized pieces. Season with some salt.
  4. Toss greens, avocados, lentils, and pine nuts in dressing until dressed to your liking. Top with roasted vegetables and enjoy!

Prep

  1. Make vinaigrette - Combine vinegar, mayonnaise, honey, and mustard. Add olive oil while whisking. Season with salt and pepper. (Can be done up to 5 days ahead)
  2. Pine nuts - You can leave the pine nuts raw, or if you prefer you can toast them in a dry skillet over medium heat, stirring frequently until golden, ~4 minutes. (Can be done up to 5 days ahead)
  3. Avocados - Slice.
  4. Bell peppers / Eggplants - Core stem out of red peppers. Pierce eggplants all over with a fork. Slice bell peppers and eggplants in half lengthwise.

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Make

  1. Turn on the oven’s broiler and place a rack about 10” / 25 cm away from the heat source. Line a sheet pan with foil and brush with cooking oil. Place bell peppers and eggplants on sheet pan, skin-side facing up.
  2. Broil until vegetables are charred on the outside and tender all the way through, 5 to 10 minutes. (Remove them as they finish cooking.)
  3. Transfer bell peppers and eggplants to a mixing bowl and cover with a plate for 5 minutes (this will steam the skins and make them easier to remove). When cool enough to handle, use a large spoon to remove flesh from eggplant and remove skin from red pepper.
  4. Roughly chop or slice vegetables into bite-sized pieces. Season with some salt.
  5. Toss greens, avocados, lentils, and pine nuts in dressing until dressed to your liking. Top with roasted vegetables and enjoy!

Nutrition Facts

Amount Per Serving
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% Daily Value
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Increase your nutrition smarts


Reviews

Ratings

Original (27)
No ratings yet.
Gluten-free (0)
Paleo (4)
Vegetarian (11)

15 reviews

The ratio of ingredients was off. Loved the red peppers and eggplant, but too many lentils.

By: Sara
Posted: Oct 05, 2021
Diet: Vegetarian
0 Helpful

Was really nervous about mushy eggplant so didn't try to broil it. Salted it, let it draw out the moisture, wiped off all the water, then roasted it instead. Turned out well - probably would have been fine broiled too, but eggplant isn't a huge favorite in our family because it's so often mushy so I didn't want to risk it... Everyone liked it.

By: Jennifer
Posted: May 25, 2021
Diet: Vegetarian
0 Helpful

This was amazing!!!! I actually licked my plate! The dressing is to die for!!! The roasted red peppers and toasted pine nuts add so much!! Perfection!!

By: Christine
Posted: Apr 21, 2021
Diet: Original
0 Helpful

Tasty, probably next time I'll leave out the eggplant.

By: Megan
Posted: Apr 21, 2021
Diet: Vegetarian
0 Helpful

This was so good! Loved all the flavors and textures. Used skirt steak.

By: Elissa
Posted: Apr 20, 2021
Diet: Original
0 Helpful

Flavorful and easy to make! I used toasted cashews in place of the pine nuts as I had them on hand. A winner!

By: Caitlin
Posted: Apr 19, 2021
Diet: Original
0 Helpful