Hearty Lentils with Roasted Eggplant and Cherry Tomatoes features earthy flavors, with fresh lemon, and punchy garlic. Cooking the lentils on the stovetop while the veggies roast in the oven means this Mediterranean eggplant recipe is simple to pull together. Spoon into bowls, then share with naan or pita bread for scooping and a dollop of Greek yogurt or coconut cream for a hearty finish.
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Late Summer
End of summer means it’s eggplant season and it’s one of my favorites, right up there with tomato and citrus. When roasted, its flesh cooks down into a silky-creamy texture that mixes easily in recipes like this one, but also in my Smoky Roasted Eggplant Hummus these Vegan Eggplant Meatballs.
Hearty, 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! It’s a savory combination of mediterranean flavors, with silky roasted eggplant and burst cherry tomatoes.
This Recipe Is
- a community favorite
- vegetarian or vegan and gluten free friendly
- filling and nourishing
Naan, Sourdough Pita Bread, or crusty Multigrain Sourdough Bread is the perfect vehicle for scooping up all the creamy lentil goodness.
About the Key Ingredients
- Eggplant – for this recipe, look for Italian Eggplants, also called Globe eggplant. If you find some Graffiti eggplant (eggplant with purple stripes – so fun), sometimes called Sicilian eggplant, at the farmers market, it works just as well in this recipe. Graffiti eggplant has a similar flavor and texture profile 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 the best value.
- Plain Yogurt – look for rich and creamy Greek yogurt or whole milk yogurt. They’re both thick, rich and create a tangy contrast to the earthy lentils and eggplant. You can opt for coconut creme for a diary free and vegan option.
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How to Make Lentils with Roasted Eggplant and Tomatoes
step by step
While this recipe takes just over an hour to pull together, most of the time to prepare it is hands-off.
An Inspired Mediterranean Eggplant Recipe
This Mediterranean lentils recipe is inspired by Ottolenghi’s Simple, but the recipe itself was torn from the pages of The Week magazine, where it’s reprinted.
While I followed the original recipe as a guide, I tweaked the lentil cooking method, added a few flavor builders, increased 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 abundance of eggplant and tomatoes in this recipe, it easily becomes a hearty main.
“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!”
Caroline
Traci’s Tips
- 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 ensure it’s green with no signs of mold. Buying in season helps too!
- Roasting Times: Use the roasting times as a guide, and watch for visual cues to know when the veggies are ready to remove from the oven.
Mediterranean Lentils with Roasted Eggplant and Tomatoes
Ingredients
- 4 pounds (1.4 kilograms) Globe Eggplants, about 4 large eggplants or 6 medium
- 1 cup (185 grams) Dry French Lentils
- 3 1/4 cups (765 grams) Water
- 20 ounces (640 grams) Cherry Tomatoes, about two pints, if some are larger than the others, slice those in half
- 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) Plain Greek Yogurt, whole milk 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 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 -16 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 medium-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.
Nutrition
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
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First, I love your site! Second, when making eggplant, I’ve always salted it first and placed it on a cooling rack to let it drip out the bitter liquid. Does baking the eggplant allow me to skip that step?
Hi Tonya! Yes… you can roast without salting. Thank youu for sending a smile! I hope you enjoy the recipe!
This dish is amazing!
I used our own garden eggplant and cherry tomatoes.
Did not have yogurt at home but I did mix in Vegan Feta crumbles at the end.
Everyone loved it and had seconds. Will make it again for sure
Thank you for your recipe
Perfect timing, Sharnell! Even better with veggies from your garden. Thank you for your note and giving the recipe a go!
Delicious. I could only find baby brinjals. Halved, roasted and stirred through skin on. Made it really interesting to the eye. I also added a bunch of baby spinach to the lentils. Def making it again. Soon.
Hi Esté! Thank you for your note and giving the recipe a go! Baby spinach sounds like a delicious addition!