Lentil Salad with Roasted Eggplant and Pomegranate Dressing

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• 1/4 cup fresh lemon juice (about 1-2 lemons)
  Ingredient note

  Source: 1/4 cup fresh lemon juice (about 1-2 lemons)
• 1/4 cup + 2 tablespoons extra virgin olive oil
  Ingredient note

  Source: 1/4 cup extra virgin olive oil; Source: 2 tablespoons extra virgin olive oil
• 2 teaspoons sumac
  Ingredient note

  Source: 2 teaspoons sumac
• 1/2 teaspoon + 1/4 teaspoon sea salt
  Ingredient note

  Source: 1/2 teaspoon sea salt; Source: 1/4 teaspoon sea salt
• 1 tablespoon pomegranate molasses
  Ingredient note

  Source: 1 tablespoon pomegranate molasses
• 2 each medium globe eggplants (1 1/2 pounds)
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  Source: 2 medium globe eggplants (1 1/2 pounds)
• 1/4 teaspoons black pepper
  Ingredient note

  Source: 1/4 teaspoons black pepper
• 1 cup dried green or brown lentils, (rinsed)
  Ingredient note

  Source: 1 cup dried green or brown lentils, (rinsed)
• 1/2 teaspoon ground cumin
  Ingredient note

  Source: 1/2 teaspoon ground cumin
• 8 ounces cherry tomatoes, (halved)
  Ingredient note

  Source: 8 ounces cherry tomatoes, (halved)
• 2 cups baby arugula
  Ingredient note

  Source: 2 cups baby arugula
• 1/2 cup mint leaves, (roughly chopped)
  Ingredient note

  Source: 1/2 cup mint leaves, (roughly chopped)
• 1 each small red onion, (thinly sliced or 3-4 sprigs thinly sliced spring onion)
  Ingredient note

  Source: 1 small red onion, (thinly sliced or 3-4 sprigs thinly sliced spring onion)
• 2 ounces feta cheese (optional), (crumbled optional)
  Ingredient note

  Source: 2 ounces feta cheese (optional), (crumbled optional)
• 1 each pomegranate (optional), (seeded about a 1/2 cup)
  Ingredient note

  Source: 1 pomegranate (optional), (seeded about a 1/2 cup)

1. Make the dressing: In a small bowl, whisk together the lemon juice, olive oil, sumac, salt, and pomegranate molasses. Taste, adjust the seasoning to your liking, and set aside.
2. Cook the eggplant: Preheat an oven to 425°F. Line a baking sheet with parchment paper. Cut the eggplants in half lengthways and score the flesh with diagonal lines. Make sure you don’t cut all the way through to the skin. Place the eggplants, cut side up onto a baking tray. rush the eggplants with olive oil, season with salt and pepper. Roast until the eggplant is tender and the top is browned and crispy, about 20 minutes.
3. Cook the lentils: While the eggplant roasts, place the lentils, 3 cups of water, and cumin in a medium size saucepan. Set the pan over medium-high heat and bring to a low boil. Reduce the heat to medium and cook, stirring occasionally, for 20 minutes or until the lentils are tender, but still hold their shape. We want the lentils to still have a slight bite and not be mushy. Check your lentils for doneness, then drain and set aside to cool slightly.
4. Finish the eggplant: Once the eggplant is cooked, brush with a little of the pomegranate molasses dressing. Return to the oven until the eggplant is glossy, 3-4 minutes. Set aside to cool to room temperature.
5. To make the salad: In a large mixing bowl, combine the lentils, tomatoes, arugula, mint, and sliced red onion. Add the dressing and gently toss together. Taste and adjust the seasoning.
6. To serve: Arrange the eggplants on a large platter and top with the lentil mixture. Sprinkle the feta and pomegranate seeds on top if using. Serve at room temperature.