Roasted Eggplant Salad – The Wellness Kitchen

Ingredients

• 2 Tablespoons lemon juice
• 4 Tablespoons extra virgin olive oil
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced
• 1 teaspoon thyme leaves fresh or 1/2 teaspoon dried
• 1 teaspoon raw honey
• 1/2 teaspoon each of Kosher salt and pepper
• 1 cup dried green or brown lentils
• 1 cup vegetable or chicken broth
• 1 1/2 cups water
• 1 large garlic clove, smashed and skin removed
• 1 bay leaf
• 2 sprigs thyme or 1/2 teaspoon dried thyme
• 2 medium eggplants, rinsed and dried with the stem cut off
• 3 Tablespoons extra virgin olive oil
• 1/4 teaspoon each Kosher salt and pepper
• 8 ounces cherry tomatoes, halved or quartered if large
• 4 ounces arugula
• 6 ounces feta, blue cheese, or goat cheese