Filippo Berio Roasted Eggplant and Lentil Salad with Tahini Dressing
Tahini Dressing: Whisk together tahini, warm water, lemon juice, olive oil, garlic, salt, pepper and cumin. Set aside. Roasted Eggplant and Lentil Salad: Prehea
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Ingredients
- 1 lb eggplant (1 large or 2 small)
- 1/2 tsp salt
- 1/4 cup Filippo Berio Olive Oil
- 2 cups cooked lentils
- 2 plum tomatoes, diced
- 1/2 red onion, thinly sliced
- 1/2 cucumber, chopped
- 1/4 cup chopped fresh parsley
- Lemon wedges, for serving
- 2 tbsp tahini
- 2 tbsp warm water
- 2 tbsp lemon juice
- 2 tbsp Filippo Berio Olive Oil
- 1 clove garlic, minced
- Pinch freshly ground pepper
- Pinch ground cumin
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