Name: Roasted Eggplant and Lentil Salad
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 2 pcs eggplant (medium, cut into 1-inch cubes); 1.5 cup green lentils (dry, rinsed); 5 tbsp olive oil (extra virgin, divided); 1 pcs red onion (medium, finely diced); 1 cup parsley (fresh, chopped); 2 pcs lemon (juiced (about 1/4 cup)); 0.75 cup feta cheese (crumbled); 1 cup pomegranate seeds; 4 cup water (for cooking lentils); 0.5 tsp black pepper (freshly ground)

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Roasted Eggplant and Lentil Salad with Feta and Pomegranate | CraftMyMeals