Roasted Eggplant and Lentil Salad Recipe
Prep Time:
10 minutes
Cook Time:
20 minutes
Servings:
4 Servings
Ingredients
  • 1 eggplant, chopped
  • 4 tablespoons oil, divided
  • 1 teaspoon salt, divided
  • ½ teaspoon pepper, divided
  • Juice of 1 lemon
  • 2 crushed garlic cloves
  • 2 teaspoons honey
  • 1 teaspoon Dijon mustard
  • 1 teaspoon oregano
  • 3 cups cooked lentils
  • 4 cups arugula
  • 1 cup grape tomatoes, halved
  • ¾ cup feta cheese
Directions
  1. Preheat the oven to 400 F.
  2. Add the eggplant, 1 tablespoon of oil, ½ teaspoon salt, and ¼ teaspoon pepper to a medium bowl. Stir to combine.
  3. Spread the eggplant on a baking sheet in a single layer. Bake for 20 minutes.
  4. In a small bowl combine the remaining olive oil, lemon juice, crushed garlic, Dijon, remaining salt and pepper, and oregano.
  5. Toss the cooked eggplant, arugula, lentils, tomatoes, feta, and dressing.
  6. The salad is ready to serve.