Eggplant and French Lentil Salad

• 

• 

Ingredients:

• 4 eggplants
• 1 cup french lentils
• 1 cup cherry tomatoes
• 4 cloves garlic
• 3 cups water
• 1/2 cup bocconcini
• salt & pepper

Method:

1. Preheat the oven to 180°C and place the eggplants, cherry tomatoes & garlic (still in skin) on a baking sheet.

2. After 20 minutes, remove the cherry tomatoes & garlic and rotate eggplants. Allow to cool.

3. Remove eggplants after 40 minutes, the flesh should be completely soft. Remove from the oven and, once cool enough handle, scoop the flesh. Reserve flesh and discard skin .

4. Meanwhile, cook the lentils in 3 cups of water, by bringing the water to a boil then simmer for 20 mins. Drain the lentils.

5. In a large bowl, add the eggplant flesh, garlic, lentils, and a sprinkle of salt and pepper and mash. Spread onto a serving plate and top with blistered tomatoes, torn bocconcini and a drizzle with a little oil, and serve.