Roasted Eggplant and Puy Lentils with Babaganoush

Steps

1. Roast eggplant Preheat oven to 220°C and bring a pot of water to the boil. Cut eggplant into wedges and place on a lined oven tray with a drizzle of oil. Season and sprinkle over eggplant spices. Toss well and place in oven and roast for 10 minutes, turn halfway through cooking.
2. Cook lentils Cook lentils in pot of boiling water for about 20 minutes, until just tender but still slightly firm to the bite, drain and return to pot with a drizzle of oil and season, set aside.
3. Roast veggies Cut courgette into 2cm wedges and cut broccoli into small florets. When eggplant has cooked for 10 minutes, remove from oven and add courgette and broccoli to tray. Return to oven and cook a further 15 minutes, until eggplant is golden and courgette is tender.
4. Make salad To a medium sized salad bowl, add drained lentils along with pomegranate, spinach, lemon, and a drizzle of olive oil and vinegar. Toss to combine and season.
5. Serve babaganoush topped with veggies and salad.