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Healthy Kale, Roasted Eggplant and Lentil Salad

Looking for a refreshing and wholesome salad that celebrates the vibrant flavours of summer? Look no further than the Kale, Roasted Eggplant, and Lentil Salad with Yoghurt Tahini dressing. This delightful dish combines nutrient-rich ingredients to create a medley of textures and flavours that will leave you feeling satisfied and nourished.

In this salad, the star ingredient is kale, a leafy green packed with essential vitamins and minerals. Its hearty and slightly earthy flavour provides a sturdy base for the other ingredients to shine. The kale is paired with roasted eggplant, which adds a velvety and smoky dimension to the salad, creating a perfect balance of flavours.

Complementing the kale and eggplant is the addition of lentils, which bring a satisfying protein boost and a gentle nutty taste to the salad. Lentils are not only a great source of plant-based protein but also provide dietary fibre, promoting a healthy digestive system.

To tie everything together and add a creamy touch, the salad is drizzled with a luscious Yoghurt Tahini dressing. This combination of tangy yoghurt and rich tahini creates a velvety texture and imparts a subtle Middle Eastern flair to the dish. The dressing adds a lovely creaminess that beautifully coats the kale, roasted eggplant, and lentils, elevating the salad to new levels of deliciousness.

With its vibrant colours, varied textures, and enticing flavours, the Kale, Roasted Eggplant, and Lentil Salad with Yoghurt Tahini dressing is not only a feast for the taste buds but also a feast for the eyes. It’s a true celebration of summer’s bounty, offering a refreshing and nourishing dish that will leave you feeling energized and satisfied.

Whether you’re looking for a satisfying lunch option, a light dinner, or a stunning side dish for your summer gatherings, this salad has it all. So, grab your salad bowl, prepare your taste buds for a flavour adventure, and get ready to indulge in the wholesome goodness of this Kale, Roasted Eggplant, and Lentil Salad with Yoghurt Tahini dressing. It’s a culinary experience that captures the essence of summer and will keep you coming back for more.

Basic Ingredients for Kale, Roasted Eggplant and Lentil Salad


Kale: Kale serves as the sturdy and nutrient-rich base of this salad. Packed with vitamins, minerals, and antioxidants, kale adds a refreshing crunch and a hint of bitterness, balancing the flavours of the other ingredients.

Roasted Eggplant: The roasted eggplant brings a delightful smoky flavour and creamy texture to the salad. It pairs perfectly with the kale, adding depth and richness to each bite.

Lentils: Lentils are an excellent source of plant-based protein, fibre, and essential nutrients. They provide a hearty and filling element to the salad, enhancing its nutritional value and adding a nutty flavour.

Yoghurt Tahini Dressing: The Yoghurt Tahini dressing adds a creamy and tangy component to the salad. The combination of yoghurt’s lusciousness and the nutty richness of tahini creates a harmonious balance of flavours that complements the kale, roasted eggplant, and lentils.

alternative ingredients

Greens: If kale is not available, you can use other leafy greens like spinach, Swiss chard, or arugula as a substitute.

Vegetables: Instead of roasted eggplant, you can experiment with roasted zucchini, bell peppers, or cherry tomatoes for a different flavour profile.

Legumes: Feel free to swap lentils with chickpeas, black beans, or white beans for a protein-packed alternative.

Preparation Tips for Kale, Roasted Eggplant and Lentil Salad

  • To soften the texture and reduce bitterness, gently massage the kale leaves with a little olive oil or lemon juice before adding them to the salad. This process helps break down the tough fibres and enhances the overall taste and texture.
  • Cut the eggplant into cubes or slices, sprinkle it with salt, and let it sit for a few minutes to draw out excess moisture. Rinse the eggplant and pat it dry before roasting to remove any bitterness. Roast until the eggplant is tender and golden brown for maximum flavour.

Serving Tips for Kale, Roasted Eggplant and Lentil Salad

  • Serve chilled or at room temperature: This salad can be enjoyed fresh from the fridge or allowed to sit at room temperature for a little while to enhance the flavours. Both ways, it offers a refreshing and satisfying meal.
  • Garnish with fresh herbs: Sprinkle the salad with chopped fresh herbs like parsley, cilantro, or mint to add a burst of freshness and an extra layer of flavour.
  • Add a crunchy element: For additional texture, toss in some toasted nuts or seeds, such as almonds, pumpkin seeds, or sunflower seeds.

storage tips

Refrigerate leftovers: If you have any leftover salad, store it in an airtight container in the refrigerator for up to 2-3 days. Keep the dressing separate and add it just before serving to prevent the kale from becoming soggy.

Dressing on the side: If you anticipate having leftovers, it’s a good idea to serve the dressing on the side. This allows you to add the desired amount of dressing when serving and keeps the salad fresh for longer.

Kale, Roasted Eggplant and Lentil Salad

Servings: 6 servings
Prep Time: 30 minutes
Cook Time: 45 minutes


  • 2 bunches of kale, washed, stemmed, and chopped
  • 1 cup green lentils
  • 10-12 shallots, cut in half
  • handful of parsley, finely chopped (plus extra for garnish)
  • handful of fresh mint, finely chopped
  • 1 green apple, finely chopped
  • ½ celery stalk, finely chopped
  • 2 medium eggplants, cut into cubes
  • ½ cup pomegranate jewels
  • roasted almonds for garnish
  • salt and pepper to taste


  • ¼ cup olive oil
  • ¼ cup apple cider vinegar
  • 1 lemon, juiced
  • 2 garlic cloves, minced
  • 1 tsp mustard
  • 2 tbsp date molasses
  • 1 tbsp pomegranate molasses
  • salt and pepper to taste

Yoghurt Tahini Sauce:

  • 1 cup yoghurt
  • ½ cup tahini
  • 1 lemon, juiced
  • ¼ tsp garlic, minced
  • ½ tsp paprika powder
  • salt
  • pepper
  • couple tbsp of water to thin


  • Preheat your air fryer or oven to 200 degrees Celsius. If using an air fryer, cook the eggplant and shallots for about 15 minutes, shaking the basket halfway through. If using an oven, spread the eggplant cubes on a baking sheet. Drizzle half of the dressing to coat.
  • Roast for about 30-40 minutes, until they're soft and browned.
  • Rinse the lentils under cold water. Place them in a pot and cover with water by about two inches. Bring the water to a boil over medium heat, then reduce heat to low and let the lentils simmer for about 20-25 minutes, or until al dente. Drain and set aside.
  • In a small bowl, whisk together the olive oil, lemon juice, minced garlic, mustard, date molasses, pomegranate molasses, salt, and pepper.
  • In a separate bowl, whisk together yoghurt, tahini, lemon juice, minced garlic, paprika and season with salt and pepper. Add water, if necessary, to achieve a pourable consistency.
  • In another large bowl, add the kale and a drizzle of olive oil. Massage the kale with your hands for a few minutes until it starts to soften and wilt. Add the cooked lentils and mix.
  • To assemble the salad, in a large salad bowl, combine the massaged kale with lentils and roasted eggplant with shallots Toss the salad together, and serve on a large platter. Drizzle the yoghurt tahini sauce on top and garnish with pomegranate jewels, toasted almonds, and fresh mint.

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