Ingredients

1 cup dried green or brown lentils (or French/puy; see note about canned lentils)

1 cup vegetable or chicken broth (or water + 1 bouillon cube, crumbled)

1 1/2 cups water

1 large garlic clove, smashed and skin removed

Lemon peel (about 1.5 x 5 cm / 3/4 x 2″)

1 bay leaf, dry or fresh

2 sprigs thyme, or 1/2 tsp dried thyme

1 rib celery, broken into 3 or 4 pieces (or a handful of celery leaves; optional)

700g / 1.4 lb eggplant / aubergine (2 medium)

2 1/2 tbsp olive oil

1/4 tsp salt

1/4 tsp black pepper

2 tbsp lemon juice (or cider vinegar, white or red wine vinegar)

4 tbsp extra virgin olive oil

1 tsp Dijon mustard

1 garlic clove, minced

1 tsp fresh thyme leaves (or 1/2 tsp dried; can omit or substitute other herbs)

1 tsp sugar (optional)

1/2 tsp salt

1/2 tsp black pepper

250g / 8 oz cherry tomatoes, halved (large quartered)

2 handfuls rocket / arugula lettuce, torn into 5 cm / 2″ pieces

60g / 2 oz feta, crumbled (or more, as desired)

Instructions

Step 1: Prepare the dressing by combining lemon juice, extra virgin olive oil, Dijon mustard, minced garlic, thyme leaves, sugar (if using), salt, and black pepper in a jar. Shake well and set aside.

Step 2: Place the dried lentils, broth, water, smashed garlic clove, lemon peel, bay leaf, thyme sprigs, and celery rib in a saucepan. Bring to a simmer over medium heat, cover with a lid, then reduce heat to medium-low for a gentle simmer.

Step 3: Cook the lentils for about 20 minutes for a firmer texture or 25 minutes for softer lentils, stirring occasionally.

Step 4: Drain the lentils and remove the garlic, lemon peel, bay leaf, thyme sprigs, and celery pieces. Rinse briefly to remove any grit but avoid washing off flavor. Shake off excess water well.

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

Step 6: Cut the eggplant into large 3 cm (1.2″) cubes. Place them in a large bowl and toss with olive oil, salt, and pepper.

Step 7: Spread the eggplant cubes in a single layer on the prepared tray. Roast in the oven for 20 minutes, then flip and roast for another 10 minutes. The eggplant should be caramelized on the edges and soft inside.

Step 8: In a large bowl, combine the cooked lentils, cherry tomatoes, and rocket. Drizzle most of the dressing over and toss gently to combine.

Step 9: Transfer the lentil mixture onto a serving platter. Layer the roasted eggplant on top, drizzle with the remaining dressing, and sprinkle with crumbled feta.

Step 10: Serve warm or at room temperature, ideally alongside flatbread or crusty bread.

Tips & Variations

For a quicker version, use canned lentils but reduce the cooking time and rinse well.

Try adding chopped fresh herbs like parsley or mint for extra brightness.

Substitute arugula with baby spinach or mixed salad greens if preferred.

If you don’t have fresh thyme, dried oregano or rosemary make good alternatives.

FAQs

Can I use canned lentils instead of dried?

Yes, canned lentils can be used to save time. Rinse them thoroughly and reduce cooking time to just warming through with the flavoring ingredients.

How do I know when the eggplant is perfectly roasted?

The eggplant should be caramelized and golden around the edges but still tender and not shriveled. It will be soft when pierced with a fork but retain its shape.