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Roasted Eggplant and Lentil Bowl with Garlic Yogurt Sauce


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  • For the 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 Garlic Cloves, minced
  • 1/2 tablespoon Cumin
  • 2 Cloves
  • 1 teaspoon ground Black Pepper
  • 2 small dried Ancho Peppers (optional)
  • 2 tablespoons Butter
  • For the Eggplant:
  • 1 large Eggplant
  • 3 tablespoons Olive Oil
  • 1 teaspoon Salt
  • For the Garlic Yogurt Dressing:
  • 1/2 cup plain Yogurt, low fat (1%)
  • 3 cloves Garlic, minced
  • 2 teaspoons Olive Oil
  • 2 teaspoons Tahini
  • 1 teaspoon Lemon Juice
  • Optional Garnish/Toppings:
  • 1 (15 oz) can Chickpeas, rinsed
  • Halved Cherry Tomatoes
  • Fresh Parsley, chopped



Step 1

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 ¼” 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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