Ingredients
Scale
Salad
- 1 medium eggplant, sliced 1 inch thick
- 1 red bell pepper, sliced
- 1 tsp sea salt
- 3 Tbsp olive oil
- 1 cup spinach
- 1 cup sliced cucumber
- 1 cup cooked green lentils
Dressing
- ¼ cup lemon juice
- ¼ cup olive oil
- 2 Tbsp tahini
- 2 tsp maple syrup
- 2 garlic cloves
- 1 Tbsp chopped mint, fresh
- 1 Tbsp chopped dill, fresh
- ¾ tsp sea salt
- ¼ tsp black pepper
- 1/8 tsp red pepper flakes
Instructions
- Preheat oven to 400 and line a baking sheet with parchment paper.
- Add the eggplant and sliced bell pepper and sprinkle with salt and drizzle the olive oil. Roast for 15-20 minutes. Set aside to cool to room temperature.
- Add all of the dressing ingredients to a jar and place a lid on it and shake to combine.
- In a large bowl add the eggplant, bell pepper, spinach, cucumber and lentils. Drizzle with a desired amount of dressing and serve immediately.
Keywords: lentil salad, roasted eggplant salad, lentil and roasted eggplant, eggplant and tahini, gluten-free lentil salad