Mediterranean Lentil Roasted Eggplant Bowl (Printable)
Tender lentils and smoky roasted eggplant with fresh Mediterranean vegetables, olives, and feta in a zesty lemon-oregano dressing.
# List of ingredients:
→ Vegetables
01 - 1 large eggplant, cut into 1-inch cubes
02 - 1 red bell pepper, diced
03 - 1 small red onion, thinly sliced
04 - 1 cup cherry tomatoes, halved
05 - 2 cups baby spinach leaves
→ Lentils
06 - 1 cup dried green or brown lentils, rinsed
07 - 3 cups water
08 - 1 bay leaf
→ Dressing
09 - 3 tablespoons extra-virgin olive oil
10 - 2 tablespoons fresh lemon juice
11 - 1 garlic clove, minced
12 - 1 teaspoon dried oregano
13 - Salt and black pepper, to taste
→ Toppings
14 - 1/2 cup crumbled feta cheese
15 - 1/4 cup kalamata olives, pitted and sliced
16 - 2 tablespoons chopped fresh parsley
# Steps:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Spread eggplant cubes, red bell pepper, and red onion on the prepared baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Toss to coat evenly.
03 - Roast vegetables for 25-30 minutes, stirring halfway through, until eggplant is browned and tender.
04 - Combine lentils, water, and bay leaf in a medium saucepan. Bring to a boil, then reduce heat and simmer uncovered for 20-25 minutes until lentils are tender. Drain and discard bay leaf.
05 - In a small bowl, whisk together remaining 2 tablespoons olive oil, lemon juice, minced garlic, oregano, and additional salt and pepper to taste.
06 - In a large bowl, combine cooked lentils, roasted vegetables, cherry tomatoes, and spinach. Pour dressing over and toss gently to coat.
07 - Divide mixture among bowls. Top each with feta cheese, olives, and chopped parsley. Serve warm or at room temperature.
# Expert Advice:
01 -
- The roasted eggplant becomes meltingly tender with this irresistibly smoky depth that makes everything taste special
- Its one of those rare meals that somehow tastes even better the next day for lunch
02 -
- I learned the hard way that crowding the baking sheet leads to steamed instead of roasted vegetables so use two sheets if needed
- Letting the lentils cool slightly before tossing with the spinach prevents it from turning into mush
03 -
- Rinse your lentils thoroughly and pick through them for any small stones or debris before cooking
- Season the lentils with salt while they're still warm so the flavor really penetrates