* We provide
2 eggplants - chopped into 2cm squares
1 punnet of cherry tomatoes - cut in half
400g can lentils - drained and rinsed
1 onion - finely chopped
1 lemon - juice of
4 cloves of garlic - crushed
1 bunch of oregano
1 teaspoon sea salt
optional - 1/4 cup stock
Heat oven to 200C. Place eggplant on baking paper on baking tray, sprinkle with a good amount of salt and half the oregano. Cook for 30 minutes, giving a little turn a couple of times. For the last 10 minutes place the tomatoes in the oven too.
Heat a large very hot pan to dry fry the onion for a few minutes, add garlic stirring gently for another minute. Add 1/4 cup stock or water to deglaze the pan and brown the onion and garlic. Add rinsed lentils and cover with the rocket and place a lid on, until the spinach collapses a bit and turns a brighter green.
Toss together with the cooked eggplant and tomatoes.
Drizzle with lemon juice and sprinkle the rest of the oregano over the top.
Great with pitta bread.
* We may need to substitute items with a similar alternative to provide the best quality ingredients.
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