ROASTED EGGPLANT AND LENTIL BOWL WITH GARLIC YOGURT SAUCE

There’s only so many ways you can spice up a veggie bowl right? Wrong! This recipe from Dietitian Debbie calls for a roasted eggplant and lentil bowl smothered in garlicky yogurt sauce. Yum! To educate yourself on eggplants, here are some cook’s notes from Dietitian Debbie herself: Use eggplants as soon as you buy them because fresher eggplants will be less bitter than older ones. Also, cook them thoroughly. Half-cooked eggplants won’t taste half as great.

under 55 mins
breakfast lunch
Updated on 10 June 2024

Ingredients for servings

    lentils

  • 1 cup uncooked brown lentils washed and picked over

  • 2 cups low sodium, fat free vegetable broth

  • 2 tablespoons minced fresh ginger (approx. 1″ root)

  • 2 cloves garlic minced

  • 0.5 tablespoon cumin

  • 2 cloves

  • 1 teaspoon ground black pepper

  • 2 small dried ancho peppers optional

    • eggplant

  • 1 large eggplant

  • 3 tablespoons olive oil

  • 1 teaspoon salt

    • dressing

  • 3 cloves garlic teaspoons

  • 2 teaspoons olive oil

  • 2 teaspoons tahini

  • 1 teaspoon lemon juice

    • Optional Garnish/Toppings

  • 15 oz chickpeas rinsed

  • Cherry tomatoes halved

  • Fresh parsley chopped

Directions

  • Heat lentils, broth, and spices (ginger, garlic, cumin, cloves, black peppers, dried Ancho peppers) in a medium saucepan over medium-high heat. Bring to a simmer and cover partially. Tilt the lid so some steam can still escape. Simmer for 25-30 minutes or until vegetable broth is absorbed and lentils are tender. Stir in butter until melted.

  • While the lentils are simmering, slice eggplant into 0.25” slices. Layer in a colander and salt them. Toss to distribute the salt and set aside for 5-7 minutes. Rinse the eggplant and pat dry. Arrange eggplant slices in a single layer on a large cookie sheet (or two!). Brush both sides of the eggplant slices with olive oil and broil for 1-2 minutes. Check on the slices and turn if they are starting to lightly brown. Brush again with olive oil. Repeat until slices are tender and evenly browned. Remove from oven.

  • In a small bowl, mix the yogurt dressing ingredients together with a fork. Stir until evenly mixed.

  • To make the bowls – divide lentils into 4 bowls, top with chopped eggplant slices and spoon yogurt dressing on top. Garnish with fresh, chopped parsley, chickpeas, and halved cherry tomatoes if desired.

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