Baked Eggplants with Lentils and Feta

Ingredients

Method

1. Preheat the oven to 200C.
2. Cut the eggplant lengthwise and score the flesh.
3. Drizzle with 1 tbsp oil and a pinch of salt, then bake the eggplant for 25min. Add in the tomato and bake for another 5 mins.
4. Meanwhile, put a saucepan on medium heat and cook the garlic and onion with 1 tbsp of oil until the onion is soft.
5. Add the lentils and stock, simmer for 10-20min until the lentils are softened. Add the fennel and cook for a further 3 mins. Drain and cool.
6. Put the lentils and fennel in a bowl, add lemon juice and sprinkle with salt and pepper.
7. Mix the dressing ingredients together.
8. Remove the eggplant and tomato from the oven, put onto a platter and top with the tomatoes, lentil & fennel, add the crumbled feta on top and serve with dressing, rocket and herbs.