I adore lentils and eggplants! So for #meatlessmonday I’m bringing you a Lentil Salad with Roasted Eggplants. This dish offers a delightful mix of textures and tastes, making it a refreshing and satisfying meal.Enjoy! 4 servings Ingredients 2-3 small eggplants or 1 large sliced into 1” rounds or cubes 1 red bell pepper cut in strips 2 cups cooked lentils 1 small red onion sliced 12 oz marinated mozzarella balls 1 tsp salt 1/2 tsp black pepper 1 tsp dry oregano 1/2 cup olive oil Handful of fresh basil Dressing 2 tbsp red wine vinegar 6 tbsp olive oil 1 tbsp Dijon mustard 1 garlic clove grated 1/2 tsp salt 1/4 tsp black pepper Instructions Preheat oven to 450F degrees. In a large bowl add the eggplants, onion and red bell pepper. Season and drizzle olive oil. Toss well so all veggies are coated. Transfer veggies to a baking sheet and roast for 20 minutes or until vegetables caramelized. In a bowl whisk together all ingredients for the dressing until it emulsifies. Transfer roasted...