Lunch

Roasted Aubergine and Lentil Salad with Tahini

Name: Roasted Aubergine and Lentil Salad with Tahini
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 120 g Cooked lentils; 200 g Aubergine; 8 g Olive oil; 12 g Tahini; 30 g Red onion; 1 clove, about 3 g Garlic; Juice of a lemon Lemon juice; A teaspoon Ground cumin; A pinch Chilli flakes; A handful, chopped Fresh parsley; A handful, chopped Fresh mint

Collapsed roasted aubergine with lentils, quick-pickled onion, herbs and a garlic tahini dressing. No meat or dairy and 15 g of protein.

Calories: 338kcal
Protein: 15g
Fat: 16g
Carbs: 33g

Per serving, makes 1. 15 minutes of work, then twenty-five minutes in the oven. Published 8 September 2026.

Allergens

Sesame

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

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Roasted Aubergine and Lentil Salad with Tahini, plated and ready to serve. — The finished recipe. Roasted Aubergine and Lentil Salad with Tahini

Ingredients 1 to 6 for roasted aubergine and lentil salad with tahini arranged separately on a dark worktop. — Ingredients 1 to 6. 120 g Cooked lentils (Cooked weight, green or brown. A pouch is already this.). 200 g Aubergine. 8 g Olive oil (Tossed through the aubergine by hand before it goes anywhere near the tray. It looks like too little and is not.). 12 g Tahini. 30 g Red onion. 1 clove, about 3 g Garlic

Ingredients 7 to 11 for roasted aubergine and lentil salad with tahini arranged separately on a dark worktop. — Ingredients 7 to 11. Juice of a lemon Lemon juice. A teaspoon Ground cumin. A pinch Chilli flakes. A handful, chopped Fresh parsley. A handful, chopped Fresh mint

Roasted Aubergine and Lentil Salad with Tahini, preparation step 1: Cut the aubergine into two-centimetre cubes, toss with the oil, cumin and salt, and roast at 220°C for twenty-five minutes until browned and collapsed. — Step 1. Cut the aubergine into two-centimetre cubes, toss with the oil, cumin and salt, and roast at 220°C for twenty-five minutes until browned and collapsed.

Roasted Aubergine and Lentil Salad with Tahini, preparation step 2: Slice the onion thinly and leave it in half the lemon juice with a pinch of salt. — Step 2. Slice the onion thinly and leave it in half the lemon juice with a pinch of salt.

Roasted Aubergine and Lentil Salad with Tahini, preparation step 3: Whisk the tahini with the crushed garlic, the rest of the lemon and enough water to make a pouring cream. — Step 3. Whisk the tahini with the crushed garlic, the rest of the lemon and enough water to make a pouring cream.

The finished roasted aubergine and lentil salad with tahini. — Step 4. Toss the lentils with the hot aubergine, spoon the tahini over, and finish with the onion, herbs and chilli flakes.

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Ingredients

Cooked lentils120 g
Cooked weight, green or brown. A pouch is already this.
Aubergine200 g
Olive oil8 g
Tossed through the aubergine by hand before it goes anywhere near the tray. It looks like too little and is not.
Tahini12 g
Red onion30 g
Garlic1 clove, about 3 g
Lemon juiceJuice of a lemon
Ground cuminA teaspoon
Chilli flakesA pinch
Fresh parsleyA handful, chopped
Fresh mintA handful, chopped

Method

Cut the aubergine into two-centimetre cubes, toss with the oil, cumin and salt, and roast at 220°C for twenty-five minutes until browned and collapsed.
Slice the onion thinly and leave it in half the lemon juice with a pinch of salt.
Whisk the tahini with the crushed garlic, the rest of the lemon and enough water to make a pouring cream.
Toss the lentils with the hot aubergine, spoon the tahini over, and finish with the onion, herbs and chilli flakes.

Worth knowing

Aubergine soaks up whatever oil it is given, so the oil is weighed and rubbed in first rather than poured over on the tray.
It keeps two days in the fridge and is better cold on the second day than warm on the first.

Other lunch recipes that share ingredients with this one, or every lunch between 300 and 450 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.