Mediterranean Lentils with Roasted Eggplant and Tomatoes

Closeup Eggplant with Lentils and Tomatoes in a bowl with a side of pita bread.

Mediterranean Lentils with Roasted Eggplant and Tomatoes

Hearty Lentils with Roasted Eggplant and 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.

This recipe is adapted from Ottolenghi’s Simple via The Week magazine.

Course Dinner, Lunch

Cuisine Mediterranean

Diet Vegetarian

Keyword Mediterranean, Mediterranean Eggplant, Mediterranean Lentils Recipe

Prep Time 15

Cook Time 1

Total Time 1 15

Servings Servings

Calories 408kcal

Author Traci York

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.

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