roasted eggplant and lentil salad

2 cups eggplant, chopped
1/2 cup cherry tomatoes, chopped
1/4 cup sun-dried tomatoes
2 cups cooked lentils
2 cups arugula
1/4 cup fresh mint, chopped
LAV Original Zaatar Dressing
Extra zaatar seasoning

roasted eggplant and lentil salad

Chop 2 cups of eggplant and drizzle with EVOO.
Roast in the oven at 400°F for 25 minutes or until golden.
Add roasted eggplant to a bowl with chopped tomatoes, sun-dried tomatoes, and cooked lentils.
Toss in arugula and chopped mint.
Drizzle with LAV Original Zaatar Dressing and serve with extra zaatar seasoning.

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