Preheat oven to 400°F (200°C). Toss diced eggplant with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, until tender and golden. Let cool.

In a large bowl, combine roasted eggplant, lentils, chopped red onion, diced bell pepper, parsley, and mint.

In a small bowl, whisk together lemon juice, vinegar, Dijon mustard, minced garlic, chili flakes, and remaining 1 tbsp olive oil.

Pour the dressing over the salad and toss gently to combine.

Let the salad rest for 10–15 minutes to allow flavors to meld. Serve at room temperature or chilled.