Roasted Eggplant and Lentil Salad with Tahini Dressing
- Preheat oven to 400°F. Cut eggplant into 1-inch cubes; sprinkle with salt and drain in colander for 30 minutes.
- Pat dry with paper towel.
- Drizzle with olive oil and arrange in single layer on baking sheet; bake for 35 to 40 minutes or until tender. Let cool completely.
- In large bowl, combine eggplant, lentils, tomatoes, red onion and cucumber. Toss with Tahini Dressing, sprinkle with parsley and serve with lemon wedges.
Tahini Dressing: Whisk together tahini, warm water, lemon juice, olive oil, garlic, salt, pepper and cumin. Set aside.
Roasted Eggplant and Lentil Salad:
Cooking Method: Roast
World Cuisine: Middle Eastern
Product: Olive Oil