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Grill the Eggplant: Preheat a grill or pan over medium heat. Brush the eggplant slices with olive oil and season with salt, pepper, and dried oregano. Grill for 3-4 minutes per side until golden brown and tender.
Prepare the Lentils: Toss the cooked lentils with olive oil, salt, black pepper, and fresh parsley until well combined.
Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, dried oregano, salt, and black pepper until smooth.
Assemble the Bowl: Arrange the grilled eggplant, lentils, diced cucumber, halved cherry tomatoes, green olives, and arugula in a bowl. Drizzle with the dressing and toss gently to combine.
Serving and Storage Tips:
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