Eggplant and Lentil Salad

This is good as a main course dinner, served over salad greens. Or it's also good as a side dish. It gets better with age, so make it ahead if you can. The eggplant can be cooked in the oven, or grill it for a nice smoky flavor.

Serves 4-6

Adapted from NY Times Cooking. The photo is theirs.

Ingredients

• 1 cup small green or brown lentils (or buy pre-cooked lentils at Trader Joes)

• 1 eggplant

• 1 tomato

• 2 tsp. fresh lemon juice or balsamic vinegar

• 1/2 tsp. kosher salt

• 2 garlic cloves, grated or finely minced

• 1/4 cup capers, rinsed (optional)

• 1/2 cup minced basil, mint or parsley (or a combination)

• Black pepper

• 1/2 cup crumbled feta (optional)

Instructions

1. Cook the lentils as instructed on the package. Put in a large bowl and let cool.

2. Preheat the oven to 400 degrees, or turn on your grill.

3. Slice the eggplant in half vertically. Cut a few slits into the flesh (pale part) of each half. Place the halves cut side down on a baking sheet and cook in the oven until tender, about 15-20 minutes (or grill until soft). The skin will look wrinkly then they're getting tender, so that's a good way to know they're ready.

4. While the eggplant cooks, dice the tomato and add to the bowl with the lentils. Stir in the lemon juice, salt, garlic and capers.

5. Let the eggplant cool, then scrape the eggplant out of the shells. Discard the shells. Chop the flesh to make bite-sized pieces. Put eggplant flesh into the bowl with the lentil and tomato mixture. Fold in the herbs and a few grinds of black pepper. Taste, and add more salt and pepper if needed.

6. Fold in the crumbled feta, or serve on the side to be individually sprinkled on top.