Preheat the oven to 450 degrees

Cut your eggplant into equal-sized cubes, drizzle with olive oil, and season with pepper and salt. Allow them to bake for 20 minutes (or more depending on your oven) I used my air fryer which works just as well.

In a saucepan, boil some lentils with a splash of olive oil and salt to taste (18 - 20 minutes) keep checking them so they don’t become mushy

In a bowl, combine your chopped veggies, cooked lentils, eggplant (cooled), and put them aside.

For the dressing, add all the ingredients together and mix, once combined drizzle on the salad and mix.

For the last touch, I added walnuts, cheese, and olives as a garnish, and enjoy!