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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.
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).
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.
Mix ingredients for the tzadziki.
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.