Halal Mediterranean Eggplant and Lentil Sheet Pan Recipe

• 2 medium eggplants, cubed
• 1 cup green lentils, cooked
• 1 red onion, wedged
• 2 cups cherry tomatoes
• 4 garlic cloves, smashed
• ¼ cup olive oil
• 1 tsp each: oregano, thyme, cumin
• 2 tbsp balsamic vinegar
• Fresh basil or parsley
• Salt and pepper

1. 1Preheat oven to 425°F. Toss eggplant, onion, tomatoes, and garlic with olive oil, herbs, salt, and pepper on a large sheet pan.
2. 2Roast 35-40 minutes, stirring halfway, until eggplant is tender.
3. 3Gently mix in cooked lentils and balsamic vinegar.
4. 4Garnish with fresh herbs before serving.

Nutrition values are estimates.