Eggplant Lentil Salad (V+) (GF)

eggplant lentil salad.jpg


  • 1 eggplant
  • 1/2 a red onion
  • 2/3 cups of lentils
  • 10-12 cherry tomatoes
  • 1 tsp olive oil
  • 1-2 pinches of Himalayan salt
  • Rocket and spinach leaves


  1. Cut the top off the eggplant and slice into small pieces
  2. Place the olive oil, eggplant, lentils, and Himalayan salt into a pan and cook on medium heat (this won't take long)
  3. While the eggplant is cooking, finely slice some red onion, cut your cherry tomatoes, and wash your spinach leaves and rocket
  4. Place spinach and rocket into a bowl and then add cooked ingredients.