Lentil, Roasted Eggplant & Walnut Salad

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 tablespoons cider vinegar
• 1 tablespoon lemon juice (to taste)
• 1 teaspoon dijon mustard
• 1 teaspoon maple syrup
• 1/2 cup olive oil
• kosher salt & fresh ground pepper, to taste
• 1 globe eggplant, diced
• 1 red onion, cut into large dice
• 2 tablespoons olive oil
• kosher salt & fresh ground pepper, to taste
• 3 cups lentils (cooked or 1 box pre-packaged trader joe's cooked lentils)
• 3/4 cup walnuts, toasted coarsely chopped
• 1/4 cup parsley, torn

Recipe

• 1 for the dressing: place the vinegar, 1 tablespoon lemon juice, the mustard, syrup and olive oil in a jar. season with salt and pepper. cover the jar and shake vigorously until blended. set aside. this can be done ahead.
• 2 for the salad: preheat the oven to 425°. toss the eggplant and onions with 2 tablespoons olive oil; season with salt and pepper. spread out in one layer on an oiled baking sheet. place in the oven and roast for about 20-25 minutes, shaking the pan and flipping the eggplant after 15 minutes, until golden brown.
• 3 rinse the lentils in warm water and lightly separate any clumps. place in a bowl with the eggplant and onions. toss with the dressing, and stir in the walnuts and parsley. season to taste, adding more lemon juice, if needed.