Whole Roasted Eggplant with Lentils & Fetta

To prepare the ingredients, halve the eggplants lengthways. Finely slice the red onion, halve the cherry tomatoes, and roughly chop the parsley. Peel and crush the garlic. Zest the lemon and cut into wedges. Drain the lentils and crumble the fetta.

Place eggplants on the prepared oven tray with the cut side up. With the tip of a sharp knife, score the flesh in a diamond cross-hatch pattern 1 cm deep. Rub the flesh with the olive oil and season well with salt and pepper. Cook in the oven for 30 minutes or until tender (this is a good time to start prepping the rest of your ingredients).

Meanwhile, heat a little olive oil in a medium frying pan over a medium-high heat. Add the red onion and cook, stirring, for 3 minutes or until soft. Add the garlic and cook for 1 minute, or until fragrant. Add the cherry tomatoes, baby spinach, lentils, and red wine vinegar and cook for 3-4 minutes or until the tomatoes begin to collapse and the spinach has wilted. Season with salt and pepper and stir through the fetta, parsley, and lemon zest.