Roasted Eggplant and Lentil Salad

Step 1: Shake the dressing ingredients together in a jar.

Step 2: Put the lentil ingredients in a saucepan and bring to a simmer over medium heat. Cover, then lower the heat to medium-low so the lentils simmer gently.

Step 3: Cook for 20 minutes for al dente lentils, or 25 minutes for soft lentils, stirring occasionally.

Step 4: Drain the lentils and remove the flavoring ingredients, such as the garlic. Rinse briefly to remove any grit without washing away all the flavor. Shake off excess water well.

Step 5: Preheat the oven to 240°C / 450°F (220°C fan). Line a tray with parchment or baking paper.

Step 6: Cut the eggplant into large cubes, about 3 cm / 1.2 inches. Put them in a large bowl and drizzle with the oil; add the salt and pepper.

Step 7: Toss well, immediately spread the eggplant on the tray and roast for 20 minutes. Flip, then roast for a further 10 minutes, until the edges are caramelized and the inside is soft.

Step 8: Add the tomatoes and rocket to the lentils. Pour over most of the dressing and toss.

Step 9: Transfer the lentil mixture to a serving platter and pile the eggplant on top.

Step 10: Drizzle the remaining dressing over the eggplant and sprinkle with feta. Serve warm or at room temperature, with flatbread or crusty bread if you like.