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  • Ramadan Recipe: Eggplant and Lentil Salad ‏

Ramadan Recipe: Eggplant and Lentil Salad

  • Publish date: Thursday، 12 December 2024 Last update: Wednesday، 19 February 2025
Ramadan Recipe: Eggplant and Lentil Salad

Eggplant and Lentil Salad is a nourishing and flavorful dish perfect for Ramadan. The combination of crispy fried eggplants, protein-packed lentils, and fresh herbs like parsley and arugula creates a satisfying, nutrient-rich meal. With the addition of a tangy pomegranate molasses dressing, this salad offers a balanced mix of textures and flavors, making it an ideal choice for a light, healthy, and filling option to break the fast. 

Read More: Ramadan Recipe: Rice Stuffed Veggie

This recipe was crafted by our esteemed culinary advisor, Chef Sarah. 

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This article was previously published on saudimoments. To see the original article, click here

  • Ingredients of Eggplant and Lentil Salad

    • 10 Minutes
    • 5 Serving
    • 300 Calories

Salad

2 large eggplants, peeled and cubed
1 cup brown lentils
2 cups arugula (Rocca)
½ cup parsley, chopped
1 pack cherry tomatoes, halved
2 cups fried pita bread

Dressing

1 lemon, juiced
1 tbsp pomegranate molasses
Salt and pepper to taste
Topping Sauce
2 cup plain yogurt
2 tbsp tahini
1 garlic clove, crushed
½ lemon, juiced
Salt to taste

  • Method & Directions of Eggplant and Lentil Salad

    • 15 Minutes
  1. Fry the Eggplants
    تم نسخ الرابط
    Peel the eggplants and cut them into cubes. Sprinkle with a generous pinch of salt to draw out excess moisture, then pat them dry with a paper towel. Deep fry in cooking oil until golden brown, then place on a paper towel to absorb any excess oil.
  2. Boil the Lentils
    تم نسخ الرابط
    In a pot, cover your lentils with room-temperature water and let it boil until the lentils cook through. Drain and set aside.
  3. Prepare the Salad
    تم نسخ الرابط
    In a large salad bowl, combine the fried eggplants, boiled lentils, arugula, parsley, and cherry tomatoes. Prepare the dressing by mixing lemon juice, pomegranate molasses, salt, and pepper. Pour the dressing over the salad and toss everything together thoroughly.
  4. Make the Topping Sauce
    تم نسخ الرابط
    In a separate bowl, whisk in yogurt, tahini, lemon juice, and crushed garlic and adjust salt to taste. Top the salad with yogurt sauce and garnish with fried pita bread.

  • Nutrition Facts of Eggplant and Lentil Salad

Calories 300

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