Gluten Free and Dairy Free Easy Eggplant Salad Recipe with Lentils

In an attempt to find more recipes with eggplant since they grow in such abundance I came across this one and decided to give it a try since it is both gluten free and dairy free. This eggplant salad recipe with lentils is very easy and looks stunning on your table. It is supposed to be a side but I served it as dinner since it was filling and we often eat salads for dinner. You could add grilled chicken also marinated in the balsamic marinade.

Here’s how to make this Gluten Free and Dairy Free Easy Eggplant Salad Recipe with Lentils

You will need:

Eggplant I used one large one cut into fourths
1/2 cup of balsamic vinegar
2 TBS of canola oil
1 TBSP of whole grain mustard (I used Honey mustard it is what I had)
1/2 tsp of red pepper flakes

Lentils:

1/4 cup of cooked lentils (Trader joes have frozen ones or you will need to quick cook the lentils about 2 hours before you want to make this recipe)
1/4 cup of toasted pecans or walnuts (1/2) cup total
1 TBS of Balsamic vinegar
1 TBSP of Canola oil
1 tsp of thyme
1 tsp of shallots
2 cups of baby spinach
1/2 cup of goat cheese

Salad toppings:

1/4 cup of the walnuts or pecan to garnish the salad
2 TBS of balsamic to pour on top of the salad when you are done

Instructions:

1. Preheat the oven to 425

2. Then you will need to cut the eggplant. You leave the skin on.

3. You need to mix the following items in a bowl:
1/2 cup of balsamic vinegar
2 TBS of canola oil
1 TBSP of whole grain mustard (I used Honey mustard it is what I had)
1/2 tsp of red pepper flakes

4. Then you will place the eggplant in the mixture for ten minutes.

5. While the marinade is happening to the eggplant take out a cookie sheet and cover it with parchment paper (I didn’t have any and I used stoneware, and it worked fine)

6. Place the marinated eggplant on the baking sheet and roast for 15 minutes then turn over and roast for another ten minutes. Remove from the oven and allow it to cool.

7. In another bowl mix the following items together:
1/4 cup of cooked lentils (Trader Joes have frozen ones, or you will need to quick cook the lentils about 2 hours before you want to make this recipe)
1/4 cup of toasted pecans or walnuts (1/2) cup total
1 TBS of Balsamic vinegar
1 TBSP of Canola oil
1 tsp of thyme
1 tsp of shallots

8. Then on the plate lay the 2 cups of baby spinach, then marinated eggplant. In between each eggplant put one spoonful of the lentil mixture. Then I put the goat cheese on the plate at the far side since my husband can’t have dairy but the rest of us can. I topped this salad with nuts on the plates of myself and my husband since the kids can’t have nuts. I topped all salads that were plated with the remaining balsamic dressing reduction.

I will say this is a very flavorful dish, and it is stunning to serve. The children and my husband moved it, and I will make it in the future again. We had leftovers, and we made a sandwich with grilled chicken in a wrap. It was divine!

Love lentils? Check out these lentils recipes

Healthy Prawn Salad Recipe with Herb Vinaigrette

Easy Lentil Stew Recipe

Also try this delicious eggplant recipe

Oven Baked Eggplant Recipe