Roasted Eggplant And Lentils Recipes

ROASTED EGGPLANT LENTIL SALAD (AUBERGINE SALAD)

Roasted Eggplant Lentil Salad (Aubergine Salad) image

Recipe video above. Lentils and roasted eggplant (aubergine) is such a great combination - especially when you infuse the lentils with flavour by cooking them in a seasoned broth, and you try my method of roasting eggplant so they stay plump and juicy inside with great caramelisation on the outside! (For more roasted eggplant uses, visit this roasted eggplant recipe).Great to serve at a brunch as a main - it holds up well for hours. Serve warm, or at room temp. Serves 3 to 4 as main, 8 - 10 as a side.

Provided by Nagi

Number Of Ingredients 21

Ingredients

1 cup dried green or brown lentils ((or French/puy) (Note 1 for canned))
1 cup vegetable or chicken broth ((or water + 1 bouillon cube, crumbled))
1 1/2 cups water
1 large garlic clove (, smashed, skin removed (Note 2))
Lemon peel ((about 1.5 x 5 cm / 3/4 x 2"))
1 bay leaf (, dry or fresh)
2 sprigs thyme (, or 1/2 tsp dried thyme)
1 rib celery (, broken into 3 or 4 pieces (or just a handful of celery leaves, can skip))
700g / 1.4 lb eggplant / aubergine ((2 medium))
2 1/2 tbsp olive oil
1/4 tsp EACH salt and pepper
2 tbsp lemon juice ((or cider vinegar, white or red wine vinegar))
4 tbsp extra virgin olive oil
1 tsp Dijon mustard
1 garlic clove (, minced using garlic press)
1 tsp thyme leaves (, fresh (or 1/2 ts dried - can omit, or other herbs, Note 3))
1 tsp sugar (, optional)
1/2 tsp EACH salt + black pepper
250g/ 8 oz cherry tomatoes (, halved (large quartered))
2 handfuls rocket / arugula lettuce (, torn into 5cm/2" pieces)
60g/ 2 oz feta (, crumbled (or more!))

Steps:

Dressing - shake in a jar.

Nutrition Facts : Calories 512 kcal, Carbohydrate 50 g, Protein 21 g, Fat 27 g, SaturatedFat 6 g, Cholesterol 13 mg, Sodium 645 mg, Fiber 23 g, Sugar 9 g, ServingSize 1 serving

ROASTED EGGPLANT WITH GOAT CHEESE, LENTILS, AND THYME

Roasted Eggplant with Goat Cheese, Lentils, and Thyme image

Roasted Eggplant with Goat Cheese and Lentils is a simple, hearty, and satisfying dish you'll want to make every weeknight this winter!

Provided by Sarah Fennel

Categories Dinner

Time 50m

Yield 2

Number Of Ingredients 14

Ingredients

2 baby eggplants, washed
3 tablespoons olive oil
1 bunch fresh thyme
1/2 teaspoon salt
16 oz can pre-cooked black lentils
1/4 cup fresh parsley with tender stems
1 tablespoon lemon juice
2 tablespoons olive oil
pinch salt
pinch pepper
pinch red pepper flakes
2 oz Vermont Creamery fresh goat cheese
2 tablespoons roasted pine nuts, for garnish (optional)
purple micro greens, for garnish (optional)

Steps:

Preheat oven to 375°F. Line a large baking sheet with parchment paper.
Slice eggplants in half lengthwise. Score the eggplant flesh in a criss-cross pattern, being careful not to cut through the skin. Drizzle all over with olive oil, using your fingers to rub it into the flesh of the eggplant.
Place eggplant halves flesh side up on baking tray. Pick off roughly 2 tablespoons of thyme leaves from the thyme bunch, and sprinkled evenly over the eggplant. Sprinkle with salt.
Bake eggplants for 40-50 minutes, until golden brown and just beginning to char. Once out of the oven, allow eggplants to cool slightly before topping with remaining ingredients.
While eggplants are cooking, assemble the rest of your ingredients. In a medium bowl, mix together lentils, parsley, lemon juice, olive oil, salt, pepper, and red pepper flakes. Use the backside of a fork to crush the lentils, so that about half are mashed ever so slightly. The goal is to get the lentils to stick to each other so that they don't fall off of the eggplants later on. Set aside.
Top your warm eggplants with a few spoonfuls of lentils. Crumble the goat cheese over the lentils, then finish with pine nuts and micro greens to garnish!

LENTIL AND ORZO STEW WITH ROASTED EGGPLANT

Lentil and Orzo Stew With Roasted Eggplant image

For rich, golden cubes of roasted eggplant, a high-temperature oven is crucial. Here, lentils and pasta make for a hearty stew, and the coriander seeds introduce a robust, clean flavor. Use a mortar and pestle, a spice grinder or the base of a wine bottle to crush the seeds, opening them up before they're tossed with the eggplant. Serve this stew warm or hot, topped with an aged, salty cheese like ricotta salata or feta, and a soft-poached egg if you like. The lemon zest and juice are essential and enhance the finish.

Provided by Yewande Komolafe

Categories soups and stews, side dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 1/2 pounds eggplant (2 small or 1 large, skin on, or peeled, if desired), chopped into 1-inch pieces
1/4 cup plus 2 tablespoons olive oil
1 tablespoon coriander seeds, crushed
Kosher salt and black pepper
1 medium carrot, finely chopped
1 medium yellow onion, finely chopped
2 celery stalks, finely chopped
3 garlic cloves, finely chopped
1 tablespoon tomato paste
1 cup dried lentils (green, black or brown)
5 cups chicken or vegetable stock, or water
1/2 cup orzo or other small pasta, such as ditalini, stelline or macaroni
Zest and juice from 1 lemon, plus 4 lemon wedges for garnish
1/4 cup shaved ricotta salata or crumbled feta

Steps:

Heat the oven to 425 degrees. In a large bowl, toss the eggplant with 1/4 cup olive oil and crushed coriander seeds until coated; season with salt and pepper. Arrange in an even layer on a large rimmed baking sheet and roast until eggplant is tender and golden brown, 25 to 30 minutes, giving the baking sheet a shake halfway through roasting to toss the eggplant pieces for even cooking.
In a large skillet, heat the remaining 2 tablespoons oil over medium. Add the carrot, onion and celery. Season with salt and pepper. Cook, stirring frequently, until vegetables are softened, about 3 minutes.
Stir in the garlic and tomato paste and cook, stirring occasionally, until tomato paste begins to darken on the bottom of the pan, about 5 minutes.
Stir in the lentils until coated. Pour in stock or water and bring to a boil over high heat. Lower to medium and simmer until lentils are tender, 20 to 30 minutes, depending on the type and age of lentils you use.
Stir in the orzo and cook until softened, 8 to 10 minutes. Remove from heat and stir in the lemon zest and juice.
Season to taste with salt and pepper. Top with the roasted eggplant pieces and large shavings of ricotta salata, and serve with lemon wedges for squeezing.

Nutrition Facts : @context http, Calories 608, UnsaturatedFat 21 grams, Carbohydrate 69 grams, Fat 27 grams, Fiber 13 grams, Protein 25 grams, SaturatedFat 5 grams, Sodium 1472 milligrams, Sugar 15 grams

ROASTED EGGPLANT AND LENTILS

Roasted Eggplant and Lentils image

This is one of my favorite lentil dishes. It is hearty and flavorful and makes an excellent vegetarian main dish. You could make it a vegan dish by using soy cheese instead of mozzarella. If you're using fresh herbs instead of dried, use half as much.

Provided by Mandala

Categories Lentil

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

2 medium eggplants, peeled and cubed
1 bell pepper, chopped
1 large onion, chopped
1 cup brown rice
1 cup lentils
5 cups vegetable broth (or water)
1 tablespoon dried oregano
2 tablespoons dried mint
1 teaspoon black pepper
1 teaspoon salt
2 tablespoons olive oil
1 1/2 cups shredded mozzarella cheese

Steps:

On an oiled cookie sheet, roast the eggplant, onion, and bell pepper at 425 for about 30 minutes (turning at least once).
Meanwhile, bring the vegetable broth (or water) to a boil. Add the seasonings, rice and lentils. Cover and simmer for about 30 minutes, until tender. It should still be a little soupy.
Stir vegetables, rice and lentils, and olive oil together with 1 cup of mozzarella.
Spread into 9x13 pan and top with remaining cheese.
Bake at 425 for 30 minutes.

Nutrition Facts : Calories 337.8, Fat 12.3, SaturatedFat 4.6, Cholesterol 22.1, Sodium 573.3, Carbohydrate 45.6, Fiber 11.1, Sugar 7, Protein 14.1

LENTIL AND ROASTED EGGPLANT SOUP

Lentil and Roasted Eggplant Soup image

Lentils soak up a lot of water, so add more water if required. The term to 'sweat' meaning to cook gently, is an important way to develop flavours in vegetables and add a depth of flavour to the finished dish.

Provided by Rhiannon and Matt

Categories Lentil

Time 55m

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

4 large eggplants
25 ml olive oil
1 onion, finely diced
4 garlic cloves, crushed
1 teaspoon mixed spice
3 roma tomatoes, cut into large dices
1/4 bunch fresh basil, picked (remove leaves from the stems)
1/4 bunch fresh coriander, picked and washed
500 g lentils, washed and rinsed
1 large potato, peeled and cut into small dices
1 lemon
1 1/2 liters water
pepper, to taste
1 cardamom pod
1 clove
1 star anise
1/2 teaspoon coriander seed
1/2 teaspoon cumin seed

Steps:

Prick the skin of the eggplants, and roast in an oven at 180°C until soft.
Remove the flesh from the eggplants and roughly chop.
In a heavy based pan, sweat (cook gently) the onions and garlic in olive oil.
Add the spice mix, tomato, eggplant, and half of the coriander and basil.
Sweat for a few minutes to release the flavours.
Add the lentils and potatoes cover with water.
Bring to a simmer, and remove any scum, which rises to the surface.
Simmer until lentils and potatoes are tender (approx 20 - 30 minutes).
Finish by seasoning, and stirring through the lemon juice, and remaining herbs.
To serve, garnish with some fresh coriander and lemon juice.
Spice mix:
Lightly toast spices in a hot dry frypan until they crackle and become fragrant. (Be careful not to burn them).
Grind mixture in a mortar and pestle or a spice grinder.

Nutrition Facts : Calories 283.3, Fat 4.8, SaturatedFat 0.7, Sodium 23.4, Carbohydrate 53, Fiber 21.4, Sugar 12.4, Protein 13.2

More about "roasted eggplant and lentils recipes"

ROASTED EGGPLANT AND LENTIL SOUP RECIPE - CLARK FRASIER ...

2013-12-07 Recipes; Roasted Eggplant and Lentil Soup; Roasted Eggplant and Lentil Soup. Rating: 4 stars. 1624 Ratings . 5 star values: 0 4 star values: 1624 3 star …
From foodandwine.com
4/5 (1.6K)
Total Time 50 mins
Servings 4

Preheat the oven to 400°. Place the eggplant quarters on a rimmed baking sheet, skin side down. Drizzle with 1 tablespoon of the olive oil and season with salt and pepper. Bake until the eggplant is very tender, about 30 minutes.
Meanwhile, in a medium saucepan, cover the lentils with 2 inches of water. Add 1/2 teaspoon of salt and 2 sage leaves and bring to a boil. Simmer over low heat until the lentils are tender, about 20 minutes. Drain the lentils in a colander and discard the sage leaves.
Scrape the eggplant flesh into a blender; discard the skin. Add 1 cup of the stock and puree until smooth; transfer to a clean saucepan. Add the lentils and the remaining 1 cup of stock to the blender and puree until smooth. Add the lentil puree to the eggplant puree in the saucepan.
Stir the milk and lemon juice into the soup and bring to a simmer. Season with salt and pepper; keep the soup hot over low heat, stirring occasionally.

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MEDITERRANEAN LENTILS WITH ROASTED EGGPLANT AND TOMATOES ...

2019-09-27 During the last 12-13 minutes of eggplant roasting, place the tomatoes on the lower oven rack and roast until the tomatoes are burst and slightly charred. About 13 minutes. While the eggplants are roasting, add the lentils …
From vanillaandbean.com
5/5 (6)
Total Time 1 hr 15 mins
Category Dinner, Lunch
Calories 197 per serving

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. Set the eggplants on an unlined 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 12-13 minutes of eggplant roasting, place the tomatoes on the lower oven rack and roast until the tomatoes are burst and slightly charred. About 13 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 low, simmering for about 25-30 minutes. The lentils should be tender, not mushy, and there should be a few tablespoons of liquid left. 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.

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OVEN ROASTED EGGPLANT (AUBERGINE) | RECIPETIN EATS

2020-07-15 2020-07-15 Preheat oven to 240°C / 450°F (220°C fan). Line a tray with parchment/baking paper (optional - recommended for first timers so you don't lose the caramelised surface). Cut eggplant into large cubes - 3 cm / 1.2". Place in large bowl, drizzle with oil, salt and pepper. Toss well, spread on tray, roast …
From recipetineats.com
5/5 (36)
Category Sides, Vegetables
Cuisine Western
Estimated Reading Time 7 mins

Line a tray with parchment/baking paper (optional - recommended for first timers so you don't lose the caramelised surface).
Toss well, spread on tray, roast 20 minutes. Turn, roast for a further 10 minutes - edges should be caramelised, soft inside, but they're not shrivelled up and dismal.

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ROASTED EGGPLANT AND LENTIL SOUP | HEALTHY DELICIOUS

2021-09-26 Heat oven to 450ºF. Arrange the eggplant, tomatoes, and garlic in a single layer on a baking sheet; drizzle with 1 tablespoon olive oil. Roast 20 minutes or until very tender. Scoop the pulp out of the eggplant …
From healthy-delicious.com
5/5 (1)
Estimated Reading Time 3 mins
Servings 6
Total Time 50 mins

Heat oven to 450ºF. Arrange the eggplant, tomatoes, and garlic in a single layer on a baking sheet; drizzle with 1 tablespoon olive oil. Roast 20 minutes or until very tender. Scoop the pulp out of the eggplant and discard the peel. Chop the tomatoes and garlic to form a chunky sauce.
Meanwhile, heat the remaining olive oil in a large soup pot. Add the carrot, leek and celery and cook for 5 minutes, or until soft. Add the chicken stock, water, lentils, and ras el hanout. Cover and let simmer 30 minutes, or until lentils are tender. Stir in the eggplant, chopped tomatoes and lemon juice and cook an additional 10 minutes. Stir in parsley. Adjust seasoning to taste.

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OTTOLENGHI PUY LENTILS AND EGGPLANT — COOKS WITHOUT BORDERS

Ottolenghi’s Puy Lentils and Eggplant. France's famous green lentils du Puy come together with roasted eggplant, tomatoes and yogurt in this fabulous vegetarian main …
From cookswithoutborders.com
Servings 2
Category Main Course, Side Dish

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LENTILS WITH ROASTED EGGPLANT | THE STAR

Pierce eggplants several times with knife. Place on foil-lined baking sheet. Place under preheated broiler. Broil, turning several times, 1 hour, or until eggplants are deflated and skins burn and ...
From thestar.com

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MOROCCAN LENTIL STUFFED EGGPLANT | MINIMALIST BAKER RECIPES

2018-01-05 Used jarred roasted red peppers and cooked the lentils while I prepped the eggplant. I cut the eggplant in half, scooped out some flesh, the stuffed those. There was enough for 6 halves, or maybe even 8 halves if you didn’t want them over stuffed. Really, really delicious. Reply. Elizabeth says. January 24, 2018 at 11:20 pm. This is one of my favorite recipes ever! I love eggplant …
From minimalistbaker.com
4.8/5 (36)
Total Time 1 hr
Category Entree, Side
Calories 429 per serving

To a large saucepan or rimmed skillet, add Moroccan-Spiced Lentils, crushed tomatoes, salt, pepper, and paprika. Heat over medium heat until bubbling. Then reduce heat to simmer and cook for 5 minutes more. Taste and adjust flavor as needed, adding more salt and pepper for overall flavor or paprika for smokiness.
See notes if thinly slicing and rolling the eggplant. Otherwise, use a knife to cut an angled divot out of the center of your eggplants. Then use a spoon to scrape out a hollow center. Leave enough eggplant flesh so it's sturdy enough to hold the lentils (see photo). (Save leftover eggplant to make things like Eggplant Curry, Persian Eggplant Dip, or Baba Ganoush.)
Heat a large rimmed skillet over medium heat. Once hot, add oil and the eggplant cut-side down and cover - you may have to do this in two (or more if increasing batch size) batches depending on the size of your pan. Cook on one side for 4-5 minutes or until slightly charred. Then flip the eggplant over on the other side, cover, and cook for 4-5 minutes more. You're looking for the eggplant to be softened and browned on the outside.

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ROASTED EGGPLANT AND LENTILS - GUIDING STARS

2016-05-16 Roast 25-35 minutes and discard rosemary when eggplant is fully cooked. Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add carrots, celery, and onion and cook until softened. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add lentils, bay leaves and stock. Bring to a simmer, cover and cook until lentils ...
From guidingstars.com
Servings 4
Calories 835 per serving

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ROASTED EGGPLANT WITH CURRIED LENTILS - HAVE A PLANT

2007-09-24 Remove from the heat and set the lentils aside, still in their cooking liquid. 2. Preheat the oven to 350 degrees F. Grease an 8 × 11-inch baking pan. Halve the eggplants lengthwise and scoop out some of the flesh, leaving a ½- to ¾-inch wall. Mince the scooped flesh and set aside. Transfer the eggplant halves to the prepared baking pan ...
From fruitsandveggies.org
Servings 4
Category Side Dishes

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INSTANT POT RED LENTIL SOUP RECIPE - COOKING LSL

2021-10-05 2021-10-05 A comforting lentil soup made in 3 easy steps: Sauté the vegetables in the Instant Pot in oil for 5 minutes, until softened, stirring frequently. Add the tomato sauce, lentils and seasoning, Pour the vegetable stock on top. Add the Bay Leaf and lemon juice. Close the lid, set to “Sealing” and cook for 7-8 min at Manual High Pressure.
From cookinglsl.com

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ROASTED EGGPLANT AND LENTILS | LENTIL RECIPES, LENTIL ...

Dec 7, 2014 - This is one of my favorite lentil dishes. It is hearty and flavorful and makes an excellent vegetarian main dish. You could make it a vegan dish by using soy cheese instead of mozzarella. If you're using fresh herbs instead of dried, use half as much. Dec 7, 2014 - This is one of my favorite lentil dishes. It is hearty and flavorful and makes an excellent vegetarian main dish ...
From pinterest.ca

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ROASTED EGGPLANT AND LENTIL SOUP RECIPE 485

Roasted Eggplant and Lentil Soup could be an awesome recipe to try. One serving contains 356 calories, 21g of protein, and 7g of fat. This recipe serves 6 and costs $1.74 per serving. It can be enjoyed any time, but it is especially good for Autumn. If you have eggplants, parsley, chicken stock, and a few other ingredients on hand, you can make it. To use up the celery you could follow this ...
From tfrecipes.com

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ROASTED EGGPLANT AND LENTILS RECIPES

For rich, golden cubes of roasted eggplant, a high-temperature oven is crucial. Here, lentils and pasta make for a hearty stew, and the coriander seeds introduce a robust, clean flavor. Use a mortar and pestle, a spice grinder or the base of a wine bottle to crush the seeds, opening them up before they're tossed with the eggplant. Serve this stew warm or hot, topped with an aged, salty cheese ...
From tfrecipes.com

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ROASTED EGGPLANT WITH TAHINI, PINE NUTS, AND LENTILS RECIPE

2020-04-17 For the Lentils: Adjust oven rack to center position and preheat oven to 450°F to prepare for roasting eggplant. Meanwhile, heat 2 tablespoons olive oil in a medium saucepan over medium heat until shimmering. Add carrots, celery, and onion and cook, …
From seriouseats.com

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ROASTED EGGPLANT LENTIL MASH WITH CARROTS AND PEPPERS ...

Spread around the eggplant and roast in 400° F (200° C) oven for about 35 minutes or until eggplant is soft and carrots are golden. Scoop flesh out of eggplant into a bowl and stir in lentils, remaining cilantro and tahini. Spoon into shallow serving dish and top with roasted carrot mixture. Serve warm. Vegetarian main: Serve 4 as a main course.
From heartandstroke.ca

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ROASTED EGGPLANT AND LENTIL BOWL WITH GARLIC CLOVE YOGURT ...

2020-08-23 Roasted eggplant and lentil bowls with cardamom yogurt are fiber-rich, plant-based bowls brimming with nutrients and Indian spices. Perfect for make-ahead lunches or easy weeknight dinners. Roast for 45 minutes to 1 hour, or until garlic cloves are very tender and soft.
From noahstrength.com

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