Heat an oven to 400F.
In a bowl mix the eggplant cubes with oil, salt and pepper. Spread them on a baking sheet and bake in the preheated oven until eggplants are nicely browned. Remove from the oven and cool.
Place the lentils and the water in a pot, bring to a boil and cook for about 25 minutes, until lentils are soft but not mushy. Drain of excess water and let cool.
In a large bowl, combine the lentils, eggplants, tomatoes, mint, raisins, onion, lemon juice and vinegar. Mix well and add salt and pepper to taste.
Keep refrigerated.
The salad tastes better the next day, as the flavors get absorbed.
