Salad on eggplant on lentils

GUILTY.

...without further ado, here's my latest recipe!

There's an entire sub-species of foodstacks that start with legumes layered with eggplant topped with salad. You can experiment with your favorite components and layer away. In the meantime, here's one I just concocted. Tasty, healthy, refreshing, yada yada. It can be eaten while eggplants and lentils are still warm, or just thrown together cold.

Lentil eggplant salad with tahini dressing

Ingredients: lentils and eggplant

Puy lentils, black lentils, or any small variety that holds its shape when cooked

Veggie broth (I use Better Than Bouillon paste)

Whatever root veggies you have lying around (I dumped in a bunch of carrots)

1 large eggplant, sliced

Olive oil

Salt, pepper

Ingredients: salad

1 Belgian endive, thinly sliced

Assorted cute tomatoes, halved

Sicilian green olives, sliced (or sub for your favorite olives)

Salad greens, shredded (I used one of those "power greens" mixes)
Crumbled feta cheese

Fresh mint, chopped

Fresh parsley, chopped

Ingredients: tahini dressing

Two spoonfuls of tahini

Juice of half a lemon, or slightly less, depending on your desired tanginess
Dash of olive oil
Dash of water
Salt, pepper to taste
(Optional: crushed garlic. Personally, raw garlic angers my tummy, but go ahead!)

Method

Boil lentils in broth with root vegetables. When cooked through, drain and remove veggies. Roast eggplants in slices, coated liberally in olive oil (and salted beforehand if you wish). Toss together salad ingredients with tahini dressing. Layer and nom.

Lentil layer with guard cat

Add some twisty slices.

Assemble the salad in a bowl.

and done!