• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
About Work With Me Latest Posts

Pinterest

Instagram

Dietitian Debbie Dishes

Dishing Up Healthy, Vegetarian Eats

  • Recipe Index
    • Diet
      • Gluten-Free
      • Vegan
      • Vegetarian
    • Method
      • 10 Ingredients or Less
      • Healthy Bowls
      • Meal Prep
      • No Bake
      • One Pot
      • Quick and Easy
    • Course
      • Beverages
      • Breakfast
      • Dessert
      • Main Dish
      • Salads
      • Side Dishes
      • Snacks & Appetizers
    • Season
      • Fall
      • Spring
      • Summer
      • Winter
  • Motherhood
  • Nutrition

Pinterest

Instagram

About Work With Me Latest Posts
Home » Recipe » Course » Main Dish

Roasted Eggplant and Lentil Bowl with Garlic Yogurt Sauce

Created On: August 27, 2014 | By Debbie | 7 Comments

Jump to Recipe Print Share Pin

This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

Roasted Eggplant Lentil Bowl

Will is the reason I like eggplants today. You see, whenever I used to try and cook them in college/grad school, they always turned out a bit bland and slightly bitter. Then Will came along and made these broiled eggplant slices in a soy ginger marinade that were amazing. Under his tutelage, I’ve learned a few key tips for cooking eggplant that actually tastes good!

  • Choose eggplants that have a smooth skin and are firm to the touch. A fresh eggplant will be less bitter and more tasty than one that has been on the shelf longer. Summer fresh eggplants from the farmers’ market are always so much better than winter ones bought at the supermarket. When you buy an eggplant, use it as soon as possible after bringing it home!
  • Globe eggplants need salted while long, skinny Japanese eggplants can be prepped without the extra step. Before prepping a globe eggplant, toss in salt and let sit in a colander for at least 10 minutes or until you see moisture beading on the surface of the cut pieces. Rinse thoroughly and pat dry with paper towels. 
  • Cook your eggplant thoroughly to get the best flavor. Raw or half-cooked eggplant isn’t going to turn out well.
  • Eggplant loves olive oil so be generous! Mediterranean inspired flavors are perfect for eggplant.
Roasted Eggplant Lentil Bowl with Garlic Yogurt Sauce

 Let’s talk about what’s going on in this delicious bowl! Lentils packed with traditional Indian flavors make the base. On top of the lentils, pile on some tender roasted eggplant, garlic yogurt sauce, halved cherry tomatoes, and parsley. Give it a stir and you have one delectable vegetarian meal in a bowl! 

Roasted Eggplant Lentil Bowl with Garlic Yogurt Dressing

Roasted Eggplant and Lentil Bowl with Garlic Yogurt Sauce

Created by: Deborah Davis

Course Entree
Cuisine Vegetarian
Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
4
This Mediterranean inspired dish is a wholesome, complete meal that can be served in just a bowl!
Print
Pin
Share
Rate
Prevent your screen from going dark

Ingredients
  

For the Lentils:

  • 1 cup uncooked brown lentils washed and picked over
  • 2 cups vegetable broth
  • 2 tablespoons minced fresh ginger ~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
  • Salt

For the Garlic Yogurt Dressing:

  • 1/2 cup plain yogurt
  • 3 cloves garlic minced
  • 2 teaspoons olive oil
  • 2 teaspoons tahini optional
  • 1 teaspoon lemon juice

Garnish/Toppings:

  • 1 15 oz can chickpeas, rinsed
  • Halved cherry tomatoes
  • Chopped fresh parsley

Instructions

  • Heat lentils, broth, and spices (ginger through 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 1/4″ slices. Layer in a colander and generously 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 and sprinkle with a bit of salt.
  • 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, spoon yogurt dressing on top and garnish with fresh, chopped parsley, chickpeas, and halved cherry tomatoes.

Nutrition

Serving: 11/2 cups | Calories: 415kcal | Carbohydrates: 38g | Protein: 17.5g | Fat: 22g | Saturated Fat: 6g | Sodium: 491mg | Fiber: 9.4g

Make this recipe?

Share it with me on Instagram @dietitiandebbie and tag me #dietitiandebbie

Email Recipe Pin Recipe Share Recipe
Roasted Eggplant Lentil Bowl with Garlic Yogurt Dressing

posted in: Beans & Lentils, Healthy Bowls, Main Dish, Vegetarian

Previous
Beet, Tomato, Feta Salad with Italian Dressing
Next
Pear, Arugula, and Balsamic Salad with Candied Pecans

Reader Interactions

    Leave A Reply! Cancel reply

    Share your thoughts!
    Your email address will not be published. Required fields are marked with *
    Rate this recipe!




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

    Comments & Reviews

  1. Rachael@AnAvocadoADay says

    August 28, 2014

    Eggplant is probably my favorite vegetable. Even better with a creamy yogurt sauce!

    Reply
  2. Lisa @ Healthy Nibbles & Bits says

    August 28, 2014

    I LOVE eggplant, and it’s so true that more olive oil makes eggplant taste better! Love that colorful cloth you have there, too!

    Reply
  3. Liz - Meal Makeover Mom says

    August 28, 2014

    I want to make this recipe NOW. Looks amazing. I think my vegetarian husband would love it too 🙂

    Reply
  4. Sarah M says

    September 21, 2015

    Great recipe; straightforward to make and DELICIOUS! I just realized I forgot to add the butter to the lentils but they are great without it nevertheless.

    Reply
    • Dietitian Debbie says

      September 21, 2015

      So glad you liked it Sarah!!!

      Reply
  5. Cheryl says

    February 2, 2018

    I’ve never liked egg plant but this recipe sounds so good I’m going to try it! You have such great recipes! I just found your site and I’ve also just started a whole food plant based diet so I’ll be trying a lot of your recipes! Thanks for sharing them!

    Reply

Primary Sidebar

Debbie - Author of Dietitian Debbie.

Welcome, I'm Debbie

The Registered Dietitian and writer behind this blog where you’ll find healthy, seasonal, vegetarian recipes! I believe that healthy eating and good nutrition shouldn’t be complicated so let me make it a little easier for you.

More About Me

Free Healthy 7-Day Vegetarian Meal Plan!

Subscribe to the newsletter for the latest + our free meal plan!

Thank you for subscribing!

Search

Featured Recipes

  • lemon raspberry smoothie
    Lemon Raspberry Smoothie
  • White Bean Pesto Salad with Arugula
    White Bean Pesto Salad with Arugula
  • Vegan Lemon Blueberry Baked Oatmeal
    Vegan Lemon Blueberry Baked Oatmeal
  • Strawberry Mint Margarita
  • strawberry spinach salad with lemon poppyseed dressing
    Strawberry Spinach Salad with Lemon Poppyseed Dressing
  • Strawberry Rhubarb Compote

What's For Dinner?

V
Vegan
GF
Gluten-Free
VG
Vegetarian
  • Quick and Easy Recipes. Quick + Easy
  • One Pan Recipes. One Pan
  • Healthy Bowl Recipes. Salads
  • Healthy Bowl Recipes. Healthy Bowls

Browse Topics

  • Breakfast
  • Dessert
  • Main dish
  • Salads
  • Side Dishes
  • Snacks & Appetizers
  • Vegan
  • Vegetarian
Dietitian Debbie Submark

FREE Healthy 7-Day Vegetarian Meal Plan!

When you subscribe to the newsletter.

Connect

Follow on Pinterest

Follow on Instagram

Get In Touch

©2022, Dietitian Debbie Dishes. All Rights Reserved. About Privacy Policy
Back To Top
Design by Pixel Me Designs
×

Free Healthy 7-Day Vegetarian Meal Plan!

Subscribe to the newsletter for the latest + our free meal plan!

Thank you for subscribing!