Middle Eastern Eggplant and Lentil Salad | Hearty Autumn Bowl

Preheat the oven to 200 °C. Wash the eggplants, pat them dry, and cut them into 2 cm cubes. Spread them out on a baking sheet lined with baking paper, toss with 2 tablespoons of extra virgin olive oil, half of the ground cumin, half a teaspoon of salt, and freshly ground black pepper. Roast in the oven for 20-25 minutes until nicely golden brown and tender, tossing once halfway through.

Rinse the lentils thoroughly in cold water, then place them in a pot with twice the amount of lightly salted water and the remaining ground cumin. Bring to a boil, then simmer gently over low heat for 18-20 minutes until tender but still pleasantly firm (al dente). Drain and let cool to room temperature.

Toast the walnuts in a dry skillet for 2-3 minutes until fragrant, then coarsely chop them. Cut the pomegranate in half and remove the seeds. Slice the red onion into fine, thin half-moons, and finely chop the fresh parsley and mint.