This recipe for roasted eggplant and lentil salad is a hearty and satisfying dish that can be enjoyed as a main course or as a side dish. The combination of roasted eggplant, lentils, arugula, tomatoes, and feta cheese is packed with flavor and nutrients. The dressing, made with oil, lemon juice, garlic, Dijon mustard, salt, pepper, and oregano, adds a tangy and savory touch. This salad can be easily customized to fit dietary preferences, and leftovers can be enjoyed the next day with a little extra dressing.
