Salad Plate: Rachael's Egg Salad, Eggplant Salad and Tuna Salad

For the eggplant salad, preheat oven to 450˚F.  

Prick the eggplants in several places with tines of fork, roast to very tender and collapsing, skin blistered, about 35 minutes, cool. Place peeled eggplant in food processor with juice of 1 lemon, coarsely grind, and add to a bowl. Add garlic, red onion, peppers, chopped parsley, vinegar and EVOO, stir and serve or chill. To serve, top the eggplant with toasted nuts.  

For the tuna salad, cook lentils and drain, rinse. (Some markets sell cooked lentils in pouches in produce department as well.) Place the tomato paste in bowl and add 2 tablespoons super-hot water, whisk into paste, add garlic, harissa or sriracha, spices, pepper, lemon juice, and EVOO. Add the tuna to the dressing, then add carrots, onion, celery, cucumber, chopped eggs, salt and pepper, scallions, dill, and parsley. Combine with lentils.  

For the garlic aioli, in a large mixing bowl, combine the Dijon, lemon, yolk, salt, and garlic. In a very slow stream, whisk in olive oil to form aioli. Or, start with mayo or aquafaba mayo and combine with Dijon and pasted garlic.  

For the egg salad, to the aioli dressing, add the horseradish, chopped cornichons or relish, shallots, celery and capers, then add chopped eggs and combine, then fold in scallions and herbs.

Serve the salads on bed of lettuce with crackers, bagel crisps, grilled bagels or blistered Naan bread.