Curried Lentil and Eggplant Salad

We’ve had an unusual hot streak in Michigan for March, meaning we topped 85 degrees! We don’t start seeing that number until the end of June! I was in search of a good Spring recipe for this post and found a recipe for an eggplant salad. I tried it once and liked it but then put my own flavor into it and LOVED it. Who knew spices were so nice in spring? This salad is perfect for a spring meal, it contains grilled eggplant, which lets face it, is just heaven. The thing that really sets off the plethora of flavors in my opinion is the cucumbers. It also smells amazing!


5.0 from 1 reviews
Curried Lentil and Eggplant Salad
Prep time
Cook time
Total time
Recipe type: salad
Serves: 8
  • 2 C. Organic vegetable broth, or water
  • 1 C. Dry Lentils, Rinsed. I soaked mine for 30 minutes
  • 2 Tsp Organic Red Curry Powder, divided
  • 2 garlic cloves, minced
  • ½ tsp. smoked paprika
  • 3 TBS. extra virgin olive oil, divided
  • 2 medium (8 oz.) eggplants, sliced into ¼ inch slices
  • 1½ c. diced cucumber
  • ⅓ C. flat leaf parsley
  • ½ C. Red bell pepper, diced
  • ¼ C. Yellow bell pepper, diced
  • 2 TBS Red Wine Vinegar
  • Baby Arugula Leaves
  1. Combine lentils, broth and garlic in saucepan, add 1 TSP of the curry powder. bring to a boil. Reduce heat and simmer for 15-18 minutes until lentils are tender. Let stand 10 minutes.
  2. While lentils are cooking, combine the paprika and remaining curry powder. Brush olive oil on the eggplant slices, then sprinkle the curry/paprika mixture evenly over the slices.
  3. On a preheated grill (300 degrees) grill the eggplant for 2-4 minutes (I grilled them two minutes on each side). Let stand about ten minutes on the cutting board.
  4. While the eggplant is resting, chop your peppers and cucumber. Then dice your eggplant.
  5. Combine the lentils, eggplant, peppers, cucumber, and parsley in a bowl. Add the red wine vinegar and the last TBS of the olive oil. Mix to coat
  6. Arrange your Arugula leaves on the plates, then add the mixture to the leaves, 1 cup. serve and enjoy!


This post was sponsored by Frigidaire. When you check out Suzanne Goin’s springtime recipes at, Frigidaire will donate $1 to Save the Children’s U.S. programs. Plus, you’ll be entered for a chance to win the new Frigidaire Range with SymmetryTM Double Ovens – featuring two large ovens (that can each fit up to a 28 pound turkey!), providing the flexibility to cook multiple dishes at the same time at different temperatures, so you can get more on the table at the same time.

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About Candace Reid

Candace Reid is the owner and author of My Serendipity Life. She is the mother of 3 and a recent college graduate having earned her Associates Degree in Business for Hospitality/Food Service Management. Candace is a member of the American Culinary Federation and is pursuing a Bachelor's Degree in Marketing from Southern New Hampshire University. She also loves to blog about family, food, fun and photography. Email Candace


  1. This looks absolutely delicious! I love eggplant and lentils together and smoked paprika makes just about everything taste better. :)

  2. I have been cooking with eggplant a lot more lately… great budget stretcher :)


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