The lentils boil until tender as directed on package. Let it cool.
Cut eggplant into large circles, about 2 cm thick.
In a small bowl pour a little sunflower oil and dip it in eggplant on 2 sides, salt and fry on both sides until Golden brown. Remove from pan and allow to cool.
For dressing mix olive oil and lemon juice, add the paprika, cumin and salt, using a press to squeeze the garlic or finely chop. Mix everything.
Cut the tomatoes into thin slices. Finely chop dill greens.
In a deep bowl put lentils, tomatoes and dill, mix.
Put about 1 tablespoon of this mixture in a portion bowl, then put 1 piece of eggplant, put a little salad and eggplant again, sprinkle the top with lentils and pour a small amount of dressing. You can bring to the table.