Filippo Berio Roasted Eggplant and Lentil Salad with Tahini Dressing

Ingredients

Roasted Eggplant and Lentil Salad:

1 lb eggplant (1 large or 2 small)

1/2 tsp salt

1/4 cup Filippo Berio Olive Oil

2 cups cooked lentils

2 plum tomatoes, diced

1/2 red onion, thinly sliced

1/2 cucumber, chopped

1/4 cup chopped fresh parsley

Lemon wedges, for serving

Tahini Dressing:

2 tbsp tahini

2 tbsp warm water

2 tbsp lemon juice

2 tbsp Filippo Berio Olive Oil

1 clove garlic, minced

1/2 tsp salt

Pinch freshly ground pepper

Pinch ground cumin

Directions

Tahini Dressing: Whisk together tahini, warm water, lemon juice, olive oil, garlic, salt, pepper and cumin. Set aside.

Roasted Eggplant and Lentil Salad:

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.

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Roasted Eggplant and Lentil Salad with Tahini Dressing Recipe