Gluten and Dairy Free delicious side salad or to have as a main. I added extra protein (e.g some eggs, chicken, beef, fish). You can add any vegetables that you have in the fridge.
Roasted Eggplant with Lentil Salad
2 eggplants, cubed
200g cherry tomatoes, sliced in half
2 Tbsp olive oil
1 can of lentils, drained and rinsed
Handful of parsley
2 cloves garlic, diced
1 small head broccoli, chopped into florets
- For the Dressing
4 Tbsp olive oil
1 lemon, juiced
1 tsp wholegrain mustard
1 tsp honey
- Pre-heat the oven to 180 degrees C and pre-line a baking tray with baking paper.
- Cut the eggplant into small cubes and then drizzle with olive oil. Season to taste and place in oven to cook for 20 minutes or so.
- Rinse the lentils and chop the cherry tomatoes. Place all ingredients in a bowl and mix to combine.
- Whisk the dressing ingredients together and drizzle on top.