Grilled Eggplant Recipe With Lentil Salad And Lemon Dressing

Ingredients

• 2 medium eggplants, trimmed and cut into wedges
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 cup (200g) tinned green or brown lentils, drained and rinsed
• 1 cup (150g) mixed cherry tomatoes, halved
• 1/2 preserved lemon (optional), roughly chopped
• 1/4 cup (40g) pine nuts, toasted
• 2/3 cup (100g) crumbled feta
• Lemon-mint dressing
• ¼ cup (60ml) extra-virgin olive oil
• ¼ cup (60ml) lemon juice
• 1 teaspoon honey
• 1/4 cup (15g) mint leaves, finely chopped
• 1 teaspoon Dijon mustard