2 or 3 eggplants use 3 if small
punnet of cherry tomatoes
400gm can or cooked lentils
120gm lettuce or salad mix
100gm baby spinach leaves
100gm pumpkin seeds or pinenuts
1 lemon - juiced
2 cloves of garlic - crushed
1 teaspoon of seeded mustard
100ml olive oil
1 tablespoon brown sugar
salt & pepper to taste
Heat oven to 200C. Chop eggplant into 2cm chunks and place on baking tray, pour over half the olive oil & toss. Cook for 20 minutes, tossing once or twice.
In a bowl mix dressing ingredients & set aside.
Heat frying pan with a little olive oil & add tomatoes & pumpkin seeds stir gently for a couple of minutes. Then add lentils for a few moments, then mix in half the dressing. Lastly add the spinach and place a lid on.
Arrange lettuce into four serving bowls.
Remove eggplant from oven, pour frying pan mixture over the eggplant and gently toss.
Place over lettuce, then pour over the remaining dressing.
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