Roasted Eggplant Lentil Salad (Aubergine Salad)

Step 1

Dressing - shake in a jar.

Step 2

Place Lentil ingredients in a saucepan, bring to simmer over medium heat. Place lid on then lower heat to medium low so it's simmering gently.

Step 3

Cook for 20 minutes (for al dente, my preference), or 25 minutes (for soft), stirring occasionally.

Step 4

Drain, then pick out all the flavouring bits (garlic etc). BRIEFLY rinse to get grit off - don't wash off all the flavour! Shake off excess water well.

Step 5

Preheat oven to 240°C / 450°F (220°C fan). Line a tray with parchment/baking paper.

Step 6

Cut eggplant into large cubes - 3 cm / 1.2". Place in large bowl, drizzle with oil, salt and pepper.

Step 7

Toss well, then immediately spread on tray and roast 20 minutes. Flip, then roast for a further 10 minutes - edges should be caramelised, soft inside, but they're not shrivelled up and dismal.

Step 8

Add tomato and rocket into lentils, drizzle over most of the Dressing then toss.

Step 9

Pour onto serving platter. Pile over eggplant.

Step 10

Drizzle eggplant with remaining Dressing, sprinkle with feta . Serve warm or at room temp! Great with a side of flatbread or this easy crusty bread.