Roasted Eggplant and Lentils

Elevate your mealtime with this vibrant and wholesome Roasted Eggplant and Lentils recipe! Perfectly caramelized eggplant cubes are paired with tender green or brown lentils, creating a hearty, plant-based dish packed with Mediterranean flavors. Sautéed red onions, juicy cherry tomatoes, and a bright splash of lemon juice bring a fresh, tangy balance, while ground cumin and red pepper flakes add warmth and depth. This nutritious recipe is easy to prepare in under an hour, making it ideal for busy weeknights or a light and satisfying main course. Garnished with fresh parsley and optional yogurt or olive oil, it's a versatile dish that can be enjoyed warm as a comforting meal or as a flavorful side. Whether you're seeking vegan, gluten-free, or protein-rich recipes, these roasted eggplant and lentils are sure to impress!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 medium eggplant
• 4 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup dry green or brown lentils
• 3 cups water or vegetable broth
• 1 small red onion
• 2 garlic cloves
• 1 cup cherry tomatoes
• 2 tablespoons lemon juice
• 0.25 cup parsley
• 0.5 teaspoon ground cumin
• 0.25 teaspoon red pepper flakes

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

Cut the eggplants into 1-inch cubes. Place them on a baking sheet lined with parchment paper.

Step 3

Drizzle the eggplant cubes with 2 tablespoons of olive oil, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Toss well to coat.

Step 4

Roast the eggplant in the preheated oven for 25-30 minutes, flipping halfway through, until tender and golden brown.

Step 5

While the eggplant is roasting, rinse the lentils under cold water and remove any debris.

Step 6

In a medium saucepan, combine the lentils and 3 cups of water or vegetable broth. Bring to a boil over medium-high heat.

Step 7

Reduce the heat and simmer the lentils for 20-25 minutes, or until they are tender but not mushy. Drain and set aside.

Step 8

Finely chop the red onion and mince the garlic cloves. Halve the cherry tomatoes.

Step 9

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the red onion and garlic, and sauté until softened, about 3-4 minutes.

Step 10

Add the cooked lentils, roasted eggplant, and cherry tomatoes to the skillet. Stir to combine.

Step 11

Season the mixture with lemon juice, cumin, red pepper flakes, and the remaining 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Cook for an additional 2-3 minutes to let the flavors meld.

Step 12

Remove from heat and stir in the fresh parsley.

Step 13

Serve warm, either as a main dish or a side. Optionally, drizzle with extra olive oil or a dollop of yogurt for added richness.

Nutrition Facts

Serving size	2210.9 grams (2210.9g)

Amount per serving	% Daily Value*
Calories	1130

Total Fat 61.00g	78%
Saturated Fat 9.20g	46%
Polyunsaturated Fat 6.10g
Cholesterol 0mg	0%
Sodium 6374mg	277%
Total Carbohydrate 129.70g	47%
Dietary Fiber 51.60g	184%
Total Sugars 50.80g
Protein 33.10g	66%

Vitamin D 0IU	0%
Calcium 253mg	19%
Iron 12mg	69%
Potassium 3991mg	85%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.7%

Protein: 11.0%

Carbs: 43.2%