Roasted Eggplant and Lentil Bowl with Garlic Yogurt Sauce

Roasted Eggplant and Lentil Bowl with Garlic Yogurt Sauce
Roasted Eggplant and Lentil Bowl with Garlic Yogurt Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

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 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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