Description
A wholesome and vibrant Mediterranean dish combining tender roasted eggplant and burst cherry tomatoes with hearty French lentils, flavored with garlic, lemon, and fresh herbs, perfect as a satisfying, nutritious meal served with Greek yogurt or coconut cream.
Ingredients
Vegetables
- 4 pounds (1.4 kilograms) Globe Eggplants (about 4 large eggplants or 6 medium)
- 20 ounces (640 grams) Cherry Tomatoes (about two pints, if some are larger than the others, slice those in half)
- 3 Plump Cloves of Garlic (crushed and minced)
- 3 tablespoons Fresh Chopped Parsley
Lentils & Grains
- 1 cup (185 grams) Dry French Lentils
Liquids & Oils
- 3 1/4 cups (765 grams) Water
- 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)
Spices & Seasonings
- 1 Bayleaf
- 1/2 teaspoon Dried Oregano
- 1/4 + 1/8 teaspoon Red Pepper Flakes
- 3/4 – 1 teaspoon Fine Sea Salt
- Fresh Ground Pepper (to taste)
Dairy & Alternatives
- 1/2 cups (155 grams) Plain Greek Yogurt (whole milk yogurt or coconut cream for serving)
Instructions
- Roast the Eggplants and Tomatoes: Preheat oven to 475°F (248°C). Arrange oven racks to the second highest and just below it. Prick each eggplant about eight times all around with a fork. Place eggplants on a parchment-lined sheet pan and roast on the highest rack for about one hour until soft and slightly charred. During the last 13–16 minutes of roasting, place cherry tomatoes on the lower rack on another parchment-lined sheet pan and roast until burst and slightly charred. Remove from oven and set aside to cool.
- Cook the Lentils: While roasting, add lentils to a medium saucepan with the water, bayleaf, and a pinch of salt. Bring to a boil, then reduce heat to medium-low and simmer for 25–30 minutes until lentils are tender but not mushy, with some liquid remaining. Remove bayleaf, cover, and set aside off heat.
- Combine and Season: Once eggplants have cooled, slice open and scrape out flesh along with any roasting juices. Add this and the roasted tomatoes with their juices into the pot with the lentils. Stir in olive oil, crushed garlic, lemon juice, dried oregano, red pepper flakes, sea salt, and parsley. Warm gently on low heat for a few minutes, then add fresh ground pepper. Taste and adjust salt if needed.
- Serve: Spoon the lentil and vegetable mixture into serving bowls. Serve with a dollop of Greek yogurt or coconut cream, extra fresh parsley, fresh ground pepper, and lemon wedges on the side. Accompany with sourdough pita, naan, or crusty sourdough bread for scooping.
- Storage: Store leftovers in lidded containers in the refrigerator for up to three days, or freeze for up to two weeks. Thaw in the refrigerator overnight and gently rewarm on the stovetop before serving.
Notes
- Pricking the eggplants allows steam to escape and prevents bursting during roasting.
- Roasting the tomatoes adds a beautiful depth of flavor to the dish.
- Adjust red pepper flakes according to your preferred spice level.
- Using coconut cream instead of yogurt makes this dish dairy-free and vegan.
- This dish can be served warm or at room temperature.
- Leftovers reheat well and flavors deepen after resting overnight.
- Prep Time: 10 minutes
- Cook Time: 1 hour 5 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
