Za'atar Roasted Eggplant Lentil Salad

What you need: Eggplant Cooking oil Tamari Za'atar spice Brown or green lentils Arugula Sundried tomatoes Extra virgin olive oil Red wine vinegar Toasted Sesame Oil Maple syrup

Add diced eggplant to a baking dish. Drizzle with a mixture of tamari, cooking oil, toasted sesame seed oil, za'atar, and pepper.

Roast the eggplant at 425F for 45-50 minutes or until soft.

While the eggplant is roasted cook the lentils for 20-25 minutes. If you want to save time, use 2 cans of cooked lentils, drained and rinsed.

Mix together olive oil, vinegar, tamari, toasted sesame oil, za'atar, and maple syrup.

Layer your salads into bowls. Add arugula, roasted eggplant, lentils, sundried tomatoes, capers, and drizzle with the dressing.

You can find the full recipe with measurements on the Healthful Ideas blog linked below!