Acropolis Salad

Directions

1. 1
   Bring water to a boil then add lentils. Stir, then bring back up to a boil.
2. 2
   Cover the lentils and turn down to a simmer then cook for 20 minutes or until lentils are tender and liquid is all soaked up.
3. 3
   Put lentils in a bowl to cool.
4. 4
   Preheat oven to 400 degrees F.
5. 5
   Put your cubes of eggplant onto 2 baking sheets and toss them with the olive oil, salt, pepper, and garlic powder.
6. 6
   Roast the eggplant for 10 minutes then remove them to a bowl to cool.
7. 7
   Chop the drained artichokes then add them along with the lentils and eggplant to a large salad bowl. Toss them together to mix. Add the reserved marinade, feta, and lemon juice and continue to toss.
8. 8
   Finally, add the cucumber and toss one more time.
9. 9
   Serve immediately warm or may chill for a cold salad.
10. 10
    Garnish with chopped fresh parsley upon serving. (optional).