roasted eggplant and lentil salad

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

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