Lentil and Roasted Eggplant Salad
"This eggplant salad is just downright delicious - lentils cooked in a seasoned broth topped with plump caramelised eggplant with a zesty lemon dressing...."
INGREDIENTS
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1 cup dried green or brown lentils ((or French/puy) (Note 1 for canned))
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1 cup vegetable or chicken broth ((or water + 1 bouillon cube, crumbled))
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1 1/2 cups water
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1 large garlic clove (, smashed, skin removed (Note 2))
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Lemon peel ((about 1.5 x 5 cm / 3/4 x 2"))
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1 bay leaf (, dry or fresh)
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2 sprigs thyme (, or 1/2 tsp dried thyme)
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1 rib celery (, broken into 3 or 4 pieces (or just a handful of celery leaves, can skip))
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700g / 1.4 lb eggplant / aubergine ((2 medium))
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2 1/2 tbsp olive oil
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1/4 tsp EACH salt and pepper
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2 tbsp lemon juice ((or cider vinegar, white or red wine vinegar))
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4 tbsp extra virgin olive oil
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1 tsp Dijon mustard
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1 garlic clove (, minced using garlic press)
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1 tsp thyme leaves (, fresh (or 1/2 ts dried - can omit, or other herbs, Note 3))
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1 tsp sugar (, optional)
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1/2 tsp EACH salt + black pepper
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250g/ 8 oz cherry tomatoes (, halved (large quartered))
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2 handfuls rocket / arugula lettuce (, torn into 5cm/2" pieces)
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60g/ 2 oz feta (, crumbled (or more!))
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