Roasted Eggplant and Lentil Salad

Recipe adapted from Recipe Tin Eats. Lunch salad for 2.

Ingredients:

Garlic Lemon Dressing:

• 3 TBSP lemon juice 
• 4 TBSP olive oil
• 1 tsp. Dijon mustard
• 1 garlic clove , minced using garlic press
• 1 tsp. fresh thyme leaves (or 1/2 tsp. dried)
• 1 TBSP honey
• 1/2 tsp. salt
• 1/2 tsp. black pepper

Salad:

• 14 oz. can of lentils, drained and rinsed
• 1 c. farro, cooked according to package
• 3/4 lb. eggplant (1 small)
• 1/2 TBSP olive oil
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 2 handfuls of arugula
• 1/2 c. cherry tomatoes, halved
• Crumbled feta, to taste

Directions:

1. Dressing: Add all ingredients to jar with lid and shake to combine.
2. Lentils: Drain and rinse, then microwave briefly until warmed through. Pour over some of the dressing (hot lentils soak up flavor better), stir then leave to marinate for 1 hr.+ (even overnight is fine).
3. Farro: Cook according to package and set aside.
4. Eggplant: Preheat oven to 450F and line baking sheet with parchment paper. Cut eggplant into large 11/2 inch cubes and add to a bowl; then drizzle with olive oil, salt, and pepper and toss to combine. Then spread eggplant on the baking sheet and roast for 20 minutes, then flip, and roast for another 10 minutes.
5. Assemble: In a serving bowl, add the arugula, farro, lentils, and tomatoes. Add dressing and toss to combine. Top with feta cheese.

Roasted Eggplant and Lentil Salad: