Roasted Eggplant Lentil Salad (Aubergine Salad)

Bahan-bahan (4 porsi)

• 1 cup dried green or brown lentils ((or French/puy) (Note 1 for canned))
• 1 cup vegetable or chicken broth ((or water + 1 bouillon cube, crumbled))
• 1 1/2 cups water
• 1 large garlic clove (, smashed, skin removed (Note 2))
• Lemon peel ((about 1.5 x 5 cm / 3/4 x 2"))
• 1 bay leaf (, dry or fresh)
• 2 sprigs thyme (, or 1/2 tsp dried thyme)
• 1 rib celery (, broken into 3 or 4 pieces (or just a handful of celery leaves, can skip))
• 700 g / 1.4 lb eggplant / aubergine ((2 medium))
• 2 1/2 tbsp olive oil
• 1/4 tsp EACH salt and pepper
• 2 tbsp lemon juice ((or cider vinegar, white or red wine vinegar))
• 4 tbsp extra virgin olive oil
• 1 tsp Dijon mustard
• 1 g arlic clove (, minced using garlic press)
• 1 tsp thyme leaves (, fresh (or 1/2 ts dried - can omit, or other herbs, Note 3))
• 1 tsp sugar (, optional)
• 1/2 tsp EACH salt + black pepper
• 250 g / 8 oz cherry tomatoes (, halved (large quartered))
• 2 handfuls rocket / arugula lettuce (, torn into 5cm/2" pieces)
• 60 g / 2 oz feta (, crumbled (or more!))