Lentil and Roasted Eggplant Salad

recipetineats.com

Sandrah

subheading: TASTY LENTILS!:

1 cup dried green or brown lentils (or French/puy) (Note 1 for canned)

1 cup vegetable or chicken broth (or water + 1 bouillon cube, crumbled)

1 ½ cups water

1 large garlic clove , smashed, skin removed (Note 2)

Lemon peel (about 1.5 x 5 cm / ¾ x 2")

1 bay leaf , dry or fresh

2 sprigs thyme , or ½ tsp dried thyme

1 rib celery , broken into 3 or 4 pieces (or just a handful of celery leaves, can skip)

subheading: ROASTED EGGPLANT:

700g / 1.4 lb eggplant / aubergine (2 medium)

2 ½ tbsp olive oil

¼ tsp EACH salt and pepper

subheading: GARLIC LEMON DRESSING:

2 tbsp lemon juice (or cider vinegar, white or red wine vinegar)

4 tbsp extra virgin olive oil

1 tsp Dijon mustard

1 garlic clove , minced using garlic press

1 tsp thyme leaves , fresh (or ½ ts dried - can omit, or other herbs, Note 3)

1 tsp sugar , optional

½ tsp EACH salt + black pepper

subheading: SALAD:

250g/ 8 oz cherry tomatoes , halved (large quartered)

2 handfuls rocket / arugula lettuce , torn into 5cm/2" pieces

60g/ 2 oz feta , crumbled (or more!)

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