Baked Aubergine with Lentil Salad, creamy Hummus & Roast Tomatoes

The lentil salad is inspired by a tapas salad I’ve eaten in Spain lots of times. It’s served in a bar in tapas bar in Barcelona with a really good atmosphere and tasty tapas.

I thought I’d try to recreate it here – earthy lentils, fresh veg, a lovely harissa dressing and lots of fresh herbs. Delicious.

And what better to serve it with? My favourite baked aubergine dolloped with creamy hummus. The juicy popping cherry tomatoes complete the dish.

If you’re pushed for time pre-cooked lentils work really well here as well.

I really hope you enjoy!

Much love, Niki xxx

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes



  2 servings
  15 minutes preparation time
  35 minutes cook time


  • 2 aubergines sliced into half lengthwise and scored 
  • 2 tbsp olive oil 
  • 2 big handfuls cherry tomatoes 
  • Big pinch sea salt 
For the lentil salad; 
  • 200g green lentils rinsed 
  • 750ml veg stock 
  • 1 red onion chopped up finely 
  • Handful Cherry tomatoes chopped 
  • 1 red pepper chopped up finely 
  • 50g walnuts toasted and crushed up a little 
  • Big handful mint chopped
  • Big handful coriander chopped 
  • 1-2 tbsp harissa – shop bought or homemade here
  • 3 tbsp extra virgin olive oil 
  • 1/2 Lemon juice 
  • 1 tsp sea salt 
  • 1 can chickpeas drained  – reserve 2 tbsp for topping
  • Juice 1/2 lemon
  • 1 clove garlic
  • 2 tbsp extra virgin olive oil
  • Pinch cumin seeds
  • 1/2 tsp sea salt
  • Water if needed
  • Pinch chilli flakes 


To cook the aubergines and tomatoes; 

  1. Pre heat oven to 180c 
  2. Score aubergines then add them along with the cherry tomatoes and the oil to a large baking tray and then season.
    Bake for 20-25v minutes or until the top of the aubergines are cooked through and the tomatoes are bursting. Set aside.

To cook the lentils;

  1. Add the lentils and stock to a large saucepan. Simmer for 25 -35 minutes stirring occasionally, until tender. Add more water if needed. Drain and set aside to cool.
  2. In a large bowl mix all the ingredients with the lentils.
  3. Add all the dressing ingredients to a jar, and shake to combine.
  4. Pour over the lentil mix and stir to combine.

To make the hummus;

  1. Add all the ingredients to a food processor or high speed blender and blitz until very smooth and creamy (2-3 minutes).

To serve; 

  1. Top the aubergines with lots of creamy hummus, pile on lentils and top with cherry tomatoes.

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  1. Shannon on February 17, 2020 at 11:12 pm

    This was epic – our first day on a plant-based diet and if all the food is like this we’ll be able to stick to it no worries!!! Thanks for the awesome recipe and wonderful ideas, I’m coming back for the cookbook 🙂

    • Niki on February 18, 2020 at 4:22 pm

      Hi Shannon
      Fantastic news! Well I hope theres some ideas here (and in my cookbook ;)) for you!

      Much love, Niki xxx

  2. HannaH on April 8, 2020 at 7:40 am

    Sounds great. Could you prepare the hummus and lentil salad a day before?

    • Niki on April 8, 2020 at 8:56 am

      Yes absolutely! would work really well.
      Much love, Niki xxx

  3. Nassrin on April 16, 2020 at 5:10 pm

    This recipe changed my life! It is sublime.
    Finished mine then greedily watched while my daughter enjoyed hers!
    I shall be buying more aubergines from here on out.

    • Niki on April 17, 2020 at 10:04 am

      So happy to hear xxx

  4. […] These Baked Aubergines with Lentil Salad, Creamy Hummus and Roast Tomatoesis inspired by a tapa salad and really hits all those wonderfully subtle spiced spots. Fancy something a little heartier? […]

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Recipe Tags: Lentils aubergine hummus


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