Roasted Eggplant & Lentils

Ingredients:

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

Dressing Ingredients

1 lemon - juiced

2 cloves of garlic - crushed

1 teaspoon of seeded mustard

100ml olive oil

1 tablespoon brown sugar

salt & pepper to taste

Method:

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.

Serves 4

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