Roasted Eggplant with Lentils

Ingredients for the Lentils:

1 cup brown/ French Lentils

1 cup Chicken broth (optional) or water

2 cups water

1 celery broken in 4 chunks

bay leaves

3-4 cleaned and smashed garlic cloves

Rinse and drain the lentils. Put everything in the pot and cook accordingly the package instructions, simmer for 20-25 min. 

2 Eggplants

Preheat the oven 450F. Line the tray with parchment paper. 

Important: cut the eggplant into large cubes 1.2", if they are small they will not caramelize. 

Place them on the tray, drizzle with avocado oil, salt and pepper. Toss well.

Roast for 20 min, but flip each one after 10 min in order to be perfectly caramelized. 

Serve as a side dish to your favorite chicken dish.