1.Preheat oven to 180°C (160°C fan-forced). Line a baking tray with baking paper.
2.Place the eggplant in a colander and sprinkle with the sea salt.
3.Place lentils into a saucepan with 1 litre (4 cups) of water; bring to a simmer and cook for 20 minutes or until tender. Drain.
4.Meanwhile, place the capsicum, zucchini, celeriac and garlic in a bowl with 2 tablespoons of the oil. Season with sea salt and freshly ground black pepper and toss to combine. Transfer to the prepared baking tray and roast for 40 minutes.
5.Heat 2 tablespoons of the oil in a non-stick frying pan; cook eggplant in batches over medium heat until golden brown. Add more oil as required.
6.Place the kale in a large bowl and drizzle with the remaining tablespoon of the oil. Rub the oil into the kale to soften the leaves a little, then add the cooked eggplant, roast vegetables, lentils and pomegranate molasses. Season to taste, toss to combine, then arrange on a serving platter.
7.Serve with crispbread and goat’s cheese, if desired.
Not suitable to freeze or microwave.Note