• Chop the eggplant into chunks. Add to a baking sheet and drizzle with olive oil, a little salt and some chili flakes.
• Roast the eggplant chunks at 180℃/360℉ until tender and slightly caramelised on the edges (about 20 minutes) mix them around at the half way point so all their edges cook.
• Remove from the oven and set aside until ready.

For the Salad

• In a large bowl add the cooked lentils.
• Finely chop the parsley and spring onions
• Dice the red pepper.
• Dress with the juice of the lemon, olive oil & salt and mix well.

For the Herb Oil

• Use clean fresh herbs that have been patted dry thoroughly. Remove any large woody stems. (soft stems can be kept and blended)
• Choose either one variety of herb, or combine different herbs to taste.
• In a blender combine herbs, oil, salt, garlic if using and lemon juice.
• Blend thoroughly until smooth.
• Put into a clean jar or bottle. You only need 1-2 tablespoon for this recipe , but save some for later - it's great on all kinds of dishes. Wash out your blender thoroughly before making the tahini sauce.

For the Tahini Dressing

• Before pouring out your tahini, mix it thoroughly with a long teaspoon to ensure the oil and tahini is well blended.
• Mix all the ingredients together until smooth. You might need to add extra water to achieve a smooth creamy consistency.
• Blend until creamy. Some tahini is thicker than others and will require more water. Add bit by bit, blending each time until you reach the desired pourability.

To serve

• Pile the dressed lentils and herbs onto a large plate.
• Arrange the roasted eggplant chunks over the top of the lentils.
• Pour the tahini sauce into a small jug and gently stir in 2 teaspoon of the herb oil.
• Pout the herby tahini sauce all over the eggplant chunks. Serve more tahini herb sauce on the side.