This warm vegetable salad doesn't only bring rich, earthy colors to the plate but also warming and creamy textures. Coriander and pomegranate add a little bit of zestyness and are loaded with antioxidants and vitamin C.

Grilled Eggplant Salad With Lentils and Sesame Yogurt [Vegan]

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For the Salad:

  • 2 eggplant
  • 2 cups of cooked lentils
  • 2 tablespoons apple cider vinegar
  • 1 red onion
  • 1/2 cup coarsley chopped coriander, parsley and mint
  • 1/2 pomegranate
  • 1 tablespoon of coconut oil

For the Dressing:

  • 1 cup coconut yogurt
  • 2 tablespoons tahini
  • 2 tablespoons mustard
  • 1 tablespoon of maple syrup
  • Juice of one lemon
  • 1 garlic clove, crushed
  • Olive oil


  1. Heat ghee in a cast iron skillet  and fry eggplant on both sides until golden brown.
  2. Combine olive oil, apple cider vinegar and onions in a bowl, add warmed lentils. (You can use freshly cooked or leftovers).
  3. Mix all dressing ingredients in a bowl and season to taste with salt and pepper.
  4. Before serving toss eggplant, pomegranate and herbs through lentils and arrange on a platter.
  5. Serve warm with dressing on the side.


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