Name: Roasted Eggplant and Lentil Salad
Prep time: 15 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 500 g eggplant (cut into 1-inch cubes); 3 tbsp olive oil (divided); 0.5 tsp salt (divided); 1 pinch black pepper (freshly ground); 0.75 cup green lentils (dry, rinsed and picked over); 1 pcs bay leaf; 2 pcs garlic (cloves, minced); 2 tbsp lemon juice (freshly squeezed); 1 tsp dijon mustard; 0.5 pcs red onion (medium, thinly sliced); 150 g cherry tomato (halved); 60 g feta cheese (crumbled); 3 tbsp parsley (fresh, roughly chopped)

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Roasted Eggplant and Lentil Salad with Feta and Pomegranate | CraftMyMeals