• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • Start Here
  • Recipes
    • Recipe Index
    • Vegetarian Recipes
    • Vegan Recipes
    • Sourdough
      • Gluten-Free Sourdough
      • Sourdough Discard
    • Seasonal Recipes
      • Spring
      • Summer
      • Fall
      • Winter
    • Main Dish Recipes
    • Lunch Recipes
    • Breakfast and Brunch
    • Appetizers & Snacks
    • Dessert Recipes
    • Bread Recipes
      • Sweet Breads
      • Savory Breads
    • Condiment Recipes
    • Drink Recipes
      • Cocktails
      • Non Alcoholic
Vanilla And Bean

Vanilla And Bean

Sweet and Savory Vegetarian

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • Subscribe
  • Shop
  • About
    • Subscribe
    • A little bit about me…
    • Contact
    • Let’s Work Together
    • Blogs I’m Reading
    • Blogger Resources
You are here: Home / Recipes / Main Dish / Mediterranean Lentils with Roasted Eggplant and Tomatoes

Mediterranean Lentils with Roasted Eggplant and Tomatoes

By Traci · Jump to Recipe ·
This post may contain affiliate links. Please read my affiliate policy.

Hearty lemon-garlic Lentils with Roasted Eggplant and Tomatoes is nourishing and simple to make. Share this Mediterranean roasted eggplant recipe with naan or Sourdough Pita Bread for scooping and a dollop of Greek yogurt or coconut cream! This recipe is vegetarian, easily vegan and gluten free.

Mediterranean eggplant and lentils recipe in a bowl with a side of pita and a lemon wedge.

Table of Contents

  • Why You’ll Love This Mediterranean Eggplant Recipe
  • An Inspired Mediterranean Lentils Recipe
  • Ingredients for Mediterranean Lentils with Roasted Eggplant and Tomatoes
  • Quick Guide: How to Make this Mediterranean Eggplant Recipe
  • A Few Recipe Notes
  • Makers Notes
  • More Eggplant Recipes to Love
  • Mediterranean Lentils with Roasted Eggplant and Tomatoes Recipe

Why You’ll Love This Mediterranean Eggplant Recipe

Hearty, nourishing and full of interesting textures and flavors, this lentils and eggplant recipe is a celebration of late summer and early fall, when produce is at its peak! Here’s why you’ll love this recipe:

  • It’s a community favorite
  • Vegetarian or vegan and gluten free friendly
  • Protein packed at an estimated 22 grams per serving
  • Freezer friendly
  • So satisfying

Naan, Sourdough Pita Bread, crusty Multigrain Sourdough Bread or Seeded Multigrain Gluten Free Sourdough Bread is quite nice on the side for scooping up all that lentil goodness. Share with a seasonal salad to get your greens in! 

Ingredients for a Mediterranean eggplant recipe.

An Inspired Mediterranean Lentils Recipe

This Mediterranean lentils recipe is inspired from Ottolenghi Simple but the recipe itself was torn from the pages of my husband’s much loved weekly magazine, The Week, where it’s reprinted.

While I followed the original recipe as a guide, I tweaked the lentil cooking method, added a few flavor builders, increasing the garlic and lemon of course, and scaled the recipe so that it’s a main for four rather than a side.

Lentils are filling enough, but with the abundace of eggplant and tomatoes in this Mediterranean eggplant recipe, it easily becomes a hearty main. Especially when shared with yogurt or coconut cream and a side of bread.

1. Globe eggplants on a sheet pan. 2. Roasted eggplants after roasting with flesh scraped out. 3. Cherry tomatoes on a sheet pan. 4. Roasted cherry tomatoes on a sheet pan.

Ingredients for Mediterranean Lentils with Roasted Eggplant and Tomatoes

Simple ingredients produce the most delicious flavors when paired with roasted veggies. Here’s what you’ll need to make this Mediterranean eggplant recipe (see recipe card below for details): 

  • Eggplant – there are several types of eggplant to choose from. For this recipe, look for Italian Eggplants, also called Globe eggplant. I found some Graffiti eggplant, sometimes called Sicilian eggplant, at the farmers market and it tasted just as delish as Globe. 
  • Cherry Tomatoes – in season, plump and juicy. You can go for sun golds and/or a mix of heirloom and cherry.
  • French or Puy Lentils – these are the same variety of lentils, so you can use them interchangeably in this recipe. The difference is Puy are grown in the Puy region of France, while French lentils are grown in North America and Italy. Look for French lentils in the bulk bins for best value, or also, Bob’s Red Mill sources them.
  • Olive Oil – extra virgin
  • Lemons
  • Garlic Cloves – fresh plump cloves
  • Parsley – flat leaf
  • Red Pepper Flakes, Bayleaf and Dried Oregano
  • Greek Yogurt – for serving or you can opt for Coconut Creme for a diary free and vegan option. 
1. Mediterranean eggplant recipe in a pan with a spoon in it. 2. Mixed Lentils and Eggplant with roasted tomatoes.

Quick Guide: How to Make this Mediterranean Eggplant Recipe

While this recipe takes just over an hour to pull together, most of the time to prepare it is hands off. In summary, here’s how to make it (see recipe card below for details):

  • First, roast the eggplant for about one hour or until they’re soft, and slightly charred.
  • Meanwhile, put the lentils on to cook. Chop the garlic, parsley and gather the seasonings. 
  • Third, when the eggplant are almost done, roast the tomatoes. 
  • Next, once the eggplant and tomatoes are done roasting, cut the eggplant open and allow to cool a bit. Scrape out the flesh.
  • Last, add the eggplant flesh, roasted tomatoes, olive oil, lemon juice, garlic, oregano, salt, pepper and red pepper flakes to the pan with the lentils. Rewarm on low as needed. 

Serve in bowls and share with another squeeze of lemon, parsley, Greek yogurt or coconut cream, and a drizzle of extra virgin olive oil. 

Mediterranean eggplant recipe in a bowl with a side of pita and a lemon wedge.

A Few Recipe Notes

  • Choosing Eggplant: Although modern eggplants are bred to be less bitter, if concerned, look for smaller eggplants to avoid any bitterness. Choose eggplants that are firm with smooth skin, with no blemishes or soft spots. Check the stem to make sure it’s green with no signs of mold. Buying in season helps too!
  • Freezer friendly? Yes please! Freeze this Mediterranean lentil recipe for up to two weeks. Thaw in fridge overnight and rewarm with a splash of water on stovetop. 
  • Dairy Free and Vegan friendly? Yes please! Share with coconut cream instead of yogurt just prior to serving. 

Makers Notes

Thank you all for sharing and tagging your mouthwatering pictures and tips on Instagram and in the comments below! I love seeing and hearing your results! Here are a few of your notes: 

  • Nancy commented: “…cubed the eggplant before roasting to shorten the bake time. I also added more raw veggies for texture.”
  • Carolyn said “I didn’t have yogurt but sprinkled some feta cheese on top.”
  • Alexandra commented: “I would only suggest that you roast the garlic when you’re roasting the eggplant and tomatoes. And the yogurt is a must!”

More Eggplant Recipes to Love

  • Italian Pressed Sandwich
  • Smoky Roasted Eggplant Hummus
  • Skillet Eggplant Lasagna by Kitchen Confidante
  • Roasted Eggplant-Artichoke White Bean Dip
  • Eggplant Pomodoro Pasta by Foolproof Living
  • Thai Red Curry with Eggplant and Sweet Peppers
Mediterranean eggplant recipe in a bowl with a side of pita and a lemon wedge.
Print Recipe

Mediterranean Lentils with Roasted Eggplant and Tomatoes Recipe

Prep Time:15 minutes
Cook Time:1 hour
Total Time:1 hour 15 minutes
Servings:4 Servings
Calories:402kcal
Author:Traci York | Vanilla And Bean
Hearty lemon-garlic Lentils with Roasted Eggplant and Tomatoes are easy to make and is so nourishing. Share this Mediterranean eggplant recipe with naan, pita bread or a slab of crusty sourdough, and a dollop of Greek yogurt or coconut cream! This recipe is vegetarian, easily vegan and gluten free.

Ingredients

  • 4 pounds (1.4 kilograms) Globe Eggplants about 4 large eggplants or 6 medium
  • 1 cup (185 grams) French Lentils or Puy
  • 3 1/4 cups (765 grams) Water
  • 20 ounces (640 grams) Cherry Tomatos about two pints
  • 1 Bayleaf
  • 2 tablespoons Olive Oil extra virgin + more for drizzling if desired
  • 2 1/2 tablespoons Fresh Lemon Juice about 1/2 a lemon + more for serving
  • 3 Plump Cloves of Garlic crushed and minced
  • 1/2 teaspoon Dried Oregano
  • 1/4 + 1/8 teaspoon Red Pepper Flakes
  • 3/4 – 1 teaspoon Fine Sea Salt
  • 3 tablespoons Fresh Chopped Parsley
  • 1/2 cups (155 grams) Greek Yogurt or coconut cream for serving
  • Fresh Ground Pepper

Instructions

  • Preheat oven to 475F (248C). Arrange an oven racks to the second highest setting and another just below it. Using the tines of a fork, prick each eggplant about eight times each all around (no need to peel the eggplants). Set the eggplants on a parchment lined sheet pan and roast on the highest rack for about one hour or until the eggplants are soft and slightly chard. Set aside to cool.
    Meanwhile arrange the cherry tomatoes on a parchment lined sheet pan. During the last 12-13 minutes of eggplant roasting, place the tomatoes on the lower oven rack and roast until the tomatoes are burst and slightly charred. About 13 minutes.
  • While the eggplants are roasting, add the lentils to a medium sauce pot. Pour in the water and add a bayleaf with a pinch of salt. Bring to a boil then turn the heat to low, simmering for about 25-30 minutes. The lentils should be tender, not mushy, and there should be a few tablespoons of liquid left (no need to drain). Remove the bayleaf, lid, remove from heat and set aside.
  • Once cool enough to handle, slice the eggplants open and scrape out the flesh. Spoon the flesh and any roasting juices into the pot of lentils along with the roasted tomatoes and all their juices.
    To the pot of lentils and veggies add the olive oil, garlic, lemon juice, oregano, pepper flakes, sea salt and parsley. Stir. Heat on low for just a few minutes to warm through. Add a few twists of fresh ground pepper. Stir and taste for salt adjustment.
  • Spoon into serving bowls and share with yogurt or coconut cream, ground pepper, fresh parsley and lemon wedges on the side. Sourdough Pita, naan or crusty Sourdough Bread is especially nice for scooping.
  • Store in lidded containers in the refrigerator for up to three days, or in the freezer for up to two weeks. Thaw in the refrigerator overnight and gently rewarm on the stovetop.

Notes

This recipe is adapted from Ottolenghi’s Simple via The Week magazine.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Serving: 1serving | Calories: 402kcal | Carbohydrates: 64g | Protein: 22g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 1mg | Sodium: 114mg | Potassium: 1450mg | Fiber: 31g | Sugar: 22g | Vitamin A: 1564IU | Vitamin C: 40mg | Calcium: 132mg | Iron: 5mg
Made It? Leave a comment below! The most helpful comment may include recipe rating, feedback, any modifications and/or helping other commenters. On Instagram? Take a snap of your make and share, tagging @VanillaAndBean #VanillaAndBean!
 

You might also like:

Tangy, hearty and pure comfort food! BBQ Black Eyed Pea Collard Rolls | Vegan, Vegetarian, Recipe

BBQ Black Eyed Pea Collard Rolls

Overhead shot of Cauliflower-Potato Red Lentil Curry shared with rice and Naan.

Cauliflower-Potato Red Lentil Curry

A bowl of Thai red eggplant curry in a bowl garnished with Thai basil.

Thai Red Curry with Eggplant and Sweet Peppers

Easy Homemade Pasta Sauce from Scratch in a Mason jar.

Fresh Marinara Walnut Sauce

Shares1.2kPinShareYummly

Join the Vanilla And Bean community to receive free sweet and savory vegetarian recipes, and get my Five Secrets to Vegetarian Cooking email series delivered to your inbox!

You will receive recipes and kitchen tips, along with information about our partners and offerings. For more details, review the Vanilla And Bean privacy policy.
Previous Post: « 3 Ingredient Peanut Butter Balls
Next Post: Easy Black Bean Vegetarian Enchiladas Verde »

Reader Interactions

19 comments

    Share Your Thoughts! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Avatar for donnadonna

    September 17, 2022 at 7:53 am

    I made this last week and it was yummy. I love onions and I felt it needed something else so I caramelized some onions and added to the top of my bowl.

    Reply
    • Avatar for TraciTraci

      September 20, 2022 at 1:16 pm

      Oh my, Donna! Caramelized onions sound fabulous. Thank you for your note and giving the recipe a try!

      Reply
  2. Avatar for JeanJean

    September 11, 2022 at 11:46 am

    Such a great summer->fall recipe and those Mediterranean flavors really shine through. I only had red lentils in the house so I cooked them for about 8 minutes and they tasted great though I’m sure the green ones hold their shape better with this dish. I did roast the garlic with the eggplant as someone else recommended and also added a roasted honey nut squash just because it was begging to be used. It’s definitely a recipe where countless veggies could be added depending on what you have around but the tomatoes and eggplant are key. Since I’m the only lentil lover in my family I’ll happily be eating this for lunch all week. Thanks for another winner, Traci!

    Reply
    • Avatar for TraciTraci

      September 14, 2022 at 11:21 am

      Hiii Jean! Thank you for your note and giving the recipe a go! French Lentils do hold their shape more-so than red, but I love how you improvised here. A honey nut squash sounds so amazing! Solo leftovers are a good thing :D

      Reply
  3. Avatar for kathkath

    October 4, 2021 at 5:21 pm

    this was delicious. I mixed half coconut milk and half yogurt. Was easy to make and well worth the time.

    Reply
    • Avatar for TraciTraci

      October 4, 2021 at 6:36 pm

      Hi Kath! Thank you for your note and giving the recipe a go! Half and half offers the richness and flavor of both. I love it!

      Reply
  4. Avatar for NancyNancy

    September 6, 2021 at 3:26 pm

    5 stars
    Delicious! Easily adapted to your taste and what you have in hand. I cubed the eggplant before roasting to shorten the bake time. I also added more raw veggies for texture.

    Reply
    • Avatar for TraciTraci

      September 6, 2021 at 6:15 pm

      Thank you so much for coming back, leaving a note and sharing your tip, Nancy! So happy you enjoyed the lentils. Those extra raw veggies sound delightful!

      Reply
  5. Avatar for CarolynCarolyn

    September 1, 2021 at 5:59 am

    5 stars
    I stumbled on this recipe last night while looking for something different to use up an eggplant in the fridge. It was so good! didn’t have yogurt but sprinkled some feta on top. Will definitely be making this again!

    Reply
    • Avatar for TraciTraci

      September 6, 2021 at 6:16 pm

      Hi Carolyn! Thank you for your note… so glad you stumbled on the recipe! The feta sounds like a lovely addition!

      Reply
  6. Avatar for CarolineCaroline

    August 18, 2021 at 4:02 pm

    5 stars
    This is such a simple, flavorful, filling dish! I love it when minimal ingredients and effort lead to a delicious meal. I’ve made this twice, and both times it was gobbled up by my family in no time. BTW, I didn’t have any yogurt on hand the second time and it was still really tasty!

    Reply
    • Avatar for TraciTraci

      August 21, 2021 at 3:54 pm

      Hi Caroline…. isn’t it such a nice surprise? So happy to hear you and your family enjoyed it. It’s amazing what a little roasted veggie can do to elevate the humble lentil! Thank you for your note and giving the lentils a go!

      Reply
  7. Avatar for AlexandraAlexandra

    October 5, 2019 at 6:19 am

    5 stars
    Made this last night and it was delicious!! I would only suggest that you roast the garlic when you’re roasting the eggplant and tomatoes.
    And the yogurt is a must!

    Reply
    • Avatar for TraciTraci

      October 5, 2019 at 7:48 am

      Hiii Alexandrea! Thank you for your note, tip, rating and giving the recipe a go!! Yes please on on roasting the garlic ❤️ So happy to hear you enjoyed it! 🙌🏻

      Reply
  8. Avatar for Sarah @ Making Thyme for HealthSarah @ Making Thyme for Health

    September 30, 2019 at 7:25 pm

    What a beautiful meal! I feel like Ottolenghi does such interesting things with vegetables. I need to get my hands on his newest book!

    Reply
  9. Avatar for Mary Ann | The Beach House KitchenMary Ann | The Beach House Kitchen

    September 30, 2019 at 4:12 pm

    5 stars
    I love lentils Traci. And eggplant. So this is one bowl I can’t wait to make! Tom likes lentils, but is still afraid to try eggplant. Way to go Rob for pointing out this recipe. Pinned and excited to try!

    Reply
  10. Avatar for kellykelly

    September 29, 2019 at 9:09 am

    This looks incredible Traci! Such a creative and delicious way to enjoy eggplant and our fall tomato harvest; so juicy looking and perfect in this recipe (mouth water :D)

    Reply
  11. Avatar for Geraldine | Green Valley KitchenGeraldine | Green Valley Kitchen

    September 28, 2019 at 11:38 am

    5 stars
    This looks so good, Traci! I love lentils – they are so easy, tasty and versatile. Adding roasted veggies is the perfect fall addition to these savory little guys! Filling and healthy – a great lunch or dinner. I usually strain off any excess liquid – so I like your tip that it’s not necessary – it makes a lot of sense and will be trying it next time I make lentils. Looking forward to trying this. And like Rob, I also love The Week – such a great magazine.

    Reply
    • Avatar for TraciTraci

      September 29, 2019 at 8:39 am

      I love them too, G! SO hearty, nourishing and economical! And like you said, versatile. Depending on the application, I keep the cooking liquid. I shared your note with Rob and he got a big smile on his face :D He feels EVERYONE should read The Week ;)

      Reply

Primary Sidebar

well hello!

I’m Traci and this is my blog. So Glad You Stopped By!

Here you’ll find full of flavor vegetarian comfort food with vegan and gluten free recipes too. I also share sourdough, sweets and naturally sweetened baked goods and desserts recipes because we all gotta have a little balance!

Learn More About Traci  or  The Blog.

Get on the List!

Join the Vanilla And Bean community to receive Sweet and Savory Vegetarian Recipes, and get my Five Secrets to Vegetarian Cooking email series delivered to your inbox!

Right this Way to Subscribe

Start Here!

Why vegetarian, what you’ll find on Vanilla And Bean and fan favorites all right here!

Right this Way to Start

Footer

Affiliate Info

Vanilla And Bean is monetized in part through the use of affiliate links. As an Amazon Associate I earn from qualifying purchases. This means that if you click on a link and/or purchase an item after clicking on a link, Vanilla And Bean may receive a percentage of the sales price. I only recommend products that I love and use through my affiliate links. To learn more please see my Affiliate Policy. Thank you for your support!

© Vanilla And Bean, LLC  – 2023. Unauthorized use and/or duplication of any content or images without express and written permission from this blog’s owner is prohibited. Licensing inquiries for publication, general distribution, and/or commercial use, please contact me on my contact page.

Copyright © 2023 · Vanilla and Bean · Website by Meyne

Menu

Home · Recipes · Contact · Privacy Policy
Terms of Use · Accessibility · California Privacy Notice

Copyright © 2023 · Vanilla and Bean On Genesis Framework · Log in

Get On The List!
Get On The List!
_____________________

Join the Vanilla And Bean community to receive sweet and savory vegetarian recipes, as well as my Five Secrets to Vegetarian Cooking email series delivered to your inbox.

You will receive recipes and kitchen tips, along with information about our partners and offerings. For more details, review our Privacy Policy.
  • Recipes
    ▼
    • Recipe Index
    • Breakfast and Brunch
    • Appetizers & Snacks
    • Lunch Recipes
    • Main Dish Recipes
    • Bread Recipes
      ▼
      • Sweet Breads
      • Savory Breads
    • Seasonal Recipes
      ▼
      • Fall
      • Winter
      • Spring
      • Summer
    • Sourdough
      ▼
      • Sourdough Discard Recipes
      • Gluten Free Sourdough
    • Vegan Recipes
    • Vegetarian
    • Condiment Recipes
    • Drink Recipes
      ▼
      • Cocktails
      • Non Alcoholic
    • Dessert Recipes
  • Sign Up For Weekly Newsletter!
  • Start Here
  • Home
  • Shop
  • About
    ▼
    • Contact
    • A little bit about me…
    • Let’s Work Together
    • Blogs I’m Reading
    • Blogger Resources
Vanilla And Bean and our partners use cookies to enhance user experience and to analyze performance and traffic on our website. By using the Site, you consent to the use of cookies. Learn More

COOKIE SETTINGS   ACCEPT
Cookie Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.

Necessary
Always Enabled

Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.

CookieTypeDurationDescription
__cfduid14 weeksThe cookie is set by CloudFare. The cookie is used to identify individual clients behind a shared IP address d apply security settings on a per-client basis. It doesnot correspond to any user ID in the web application and does not store any personally identifiable information.
cookielawinfo-checkbox-necessary011 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary".
cookielawinfo-checkbox-non-necessary011 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Non Necessary".
OptanonConsent01 yearTracks users cookie consent preferences
viewed_cookie_policy011 monthsThe cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data.
Advertisement
CookieTypeDurationDescription
IDE12 yearsUsed by Google DoubleClick and stores information about how the user uses the website and any other advertisement before visiting the website. This is used to present users with ads that are relevant to them according to the user profile.
VISITOR_INFO1_LIVE15 monthsThis cookie is set by Youtube. Used to track the information of the embedded YouTube videos on a website.
Performance

Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.

CookieTypeDurationDescription
_gat01 minuteThis cookies is installed by Google Universal Analytics to throttle the request rate to limit the colllection of data on high traffic sites.
YSC1This cookies is set by Youtube and is used to track the views of embedded videos.
YTCpersistent10 minutesThis cookie is set by Youtube to manage the embed and viewing of videos
Analytics

Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.

CookieTypeDurationDescription
_ga02 yearsThis cookie is installed by Google Analytics. The cookie is used to calculate visitor, session, camapign data and keep track of site usage for the site's analytics report. The cookies store information anonymously and assigns a randoly generated number to identify unique visitors.
_gid01 dayThis cookie is installed by Google Analytics. The cookie is used to store information of how visitors use a website and helps in creating an analytics report of how the wbsite is doing. The data collected including the number visitors, the source where they have come from, and the pages viisted in an anonymous form.
ad-id16 monthsProvided by amazon-adsystem.com for tracking user actions on other websites to provide targeted content
GPS030 minutesThis cookie is set by Youtube and registers a unique ID for tracking users based on their geographical location