Warm Lentil and Eggplant Salad with Tzadziki

The lentils are mixed with cilantro, while the Tzadziki contains fresh mint. The combination of these two herbs is simply irresistible. A few months ago Michal Moses, our talented food editor, made this salad for lunch and it immediately became everybody's favourite.  

• 2 cups small black lentils
• 3 medium eggplants cut into ½ inch cubes
• ½ cup olive oil
• kosher salt
• 1-2 cups fresh cilantro, finely chopped (about 1 bunch)
• salt and freshly ground black pepper
• For the Tzadziki:
• 2 ½ cups thick yogurt (preferably goat milk)
• 1 cup fresh mint, finely chopped
• 1 teaspoon ground cumin
• 3-4 cloves garlic, crushed
• 3 coarsely grated cucumbers
• salt and freshly ground black pepper
• To serve: white rice.

1. Cook lentils in a large amount of boiling water until tender (20-30 minutes). Drain and keep warm (or make ahead and warm before serving).
2. Arrange the eggplant cubes on a baking sheet lined with parchment, sprinkle generously with olive oil and kosher salt, toss to coat and bake in the hot oven for 30-40 minutes until very soft and golden brown.
3. Mix ingredients for the tzadziki.
4. Combine the lentils with the baked eggplants and chopped cilantro. Season with salt and pepper. Serve with a bowl of tzadziki on the side or drizzle over the lentils.
5. Serve with white rice.