Roasted Eggplant With Goat Cheese Lentils And Thyme Recipes
ROASTED EGGPLANT WITH GOAT CHEESE, LENTILS, AND THYME
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
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!
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- Preheat the oven to 375°. Cut the eggplants in half lengthwise and place in a baking pan. Score the flesh of the eggplants in a criss-crossing pattern, taking care not to cut all the way through. Drizzle with olive oil and sprinkle with kosher salt, pepper, thyme leaves and red pepper flakes, to taste. Place the diced zucchini and cherry tomatoes in another baking pan and season in the same way.
- Transfer the eggplant to the preheated oven and roast for 40 to 45 minutes, until the flesh is softened and beginning to turn golden brown. About halfway through the roasting time, add the pan with the zucchini and tomatoes and roast for 15 to 18 minutes, until the zucchini is crisp-tender and the tomatoes are beginning to release some of their juices. Remove and let cool.
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