Filippo Berio Roasted Eggplant and Lentil Salad with Tahini Dressing

Ingredients

• Roasted Eggplant and Lentil Salad:
• 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
• Tahini Dressing:
• 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