1 whole eggplant, peeled and cubed (1″ pieces)
2 – 3 tablespoons olive oil
1 medium tomato, diced
1 cup chickpeas

Salad Dressing
1 teaspoon lemon zest
1/4 cup fresh lemon juice
1 teaspoon garlic clove, small diced
1/4 teaspoon cayenne pepper
1 teaspoon kosher salt
1/2 cup chopped parsley

Whisk together all the dressing ingredients.

Preheat oven to 400°F.

On a baking sheet, fitted with parchment paper, toss eggplant with salt, pepper and olive oil, until evenly coated. Bake about 30-40 minutes, turning once, until eggplant is evenly roasted.
Remove from oven and let cool.
Place eggplant, tomatoes and chickpeas in a medium size bowl.
Toss with some of the dressing. Taste to check seasonings.

Serve with warm pita and/or Greek yogurt.

3/4 cup lentils, washed and drained
3 tablespoons olive oil
3 shallots, thinly sliced
1 carrot, 1/4 inch dice
1 celery stalk, 1/4 inch dice
1 red pepper, 1/4 inch dice
2 teaspoons fresh parsley, chopped
2 tablespoons balsamic vinegar
6 ounces fresh spinach, chopped
Salt and pepper to taste

Place the lentils in a saucepan, covered with water.
Bring to a boil.
Simmer for 15 minutes.
Drain the lentils.
Meanwhile, heat olive oil in a skillet over medium heat.
Add shallots, sauté for 2 minutes.
Add carrot, celery and pepper; sauté, stirring, for 5 minutes more.
Add parsley and vinegar.
Remove from heat.
Transfer to a bowl.
Add the drained lentils to the bowl.
Stir in the spinach.
Add salt and pepper to taste.

Serves 4