- 2 large eggplants, halved lengthwise
- 1 tablespoon olive oil
- 2 cups brown lentils, cooked
- 1 red pepper, diced
- 1 onion, diced
- 1 tablespoon sugar
- Big bunch of parsley, chopped
- 1/ 2 lemon, juiced
- Red wine vinegar, to taste
- Olive oil, to taste
- Tahini, to taste
Preheat the oven to 425˚ F. Drizzle each half of the eggplant with ½ tbsp olive oil and place cut side down on a parchment lined baking sheet.
Roast for about 25 minutes, or until tender.
Combine all of the ingredients for the salad, then add on top of roasted eggplants. Drizzle with tahini and enjoy!