Ingredients
Vegetables
- 4 pounds (1.4 kilograms) Globe Eggplants (about 4 large or 6 medium)
- 20 ounces (640 grams) Cherry Tomatoes (about two pints; slice larger ones in half)
- 3 cloves Garlic (plump, crushed and minced)
- 3 tablespoons Fresh Chopped Parsley
Legumes & Grains
- 1 cup (185 grams) Dry French Lentils
Liquids & Oils
- 3 1/4 cups (765 grams) Water
- 2 tablespoons Extra Virgin Olive Oil (plus more for drizzling if desired)
- 2 1/2 tablespoons Fresh Lemon Juice (about 1/2 a lemon, plus 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 Black Pepper (to taste)
Dairy & Alternatives
- 1/2 cup (155 grams) Plain Greek Yogurt (whole milk yogurt or coconut cream for serving)
Instructions
- Roast Eggplants and Tomatoes: Preheat the oven to 475°F (248°C). Arrange two oven racks: one at the second highest setting and another just below it. Prick each eggplant about eight times around with a fork, then place them on a parchment-lined sheet pan. Roast the eggplants on the highest rack for about one hour, until soft and slightly charred. During the last 13 minutes of roasting, place the cherry tomatoes on a separate parchment-lined sheet pan on the lower rack and roast until burst and slightly charred, about 13-16 minutes. Set both aside to cool.
- Cook Lentils: While roasting, add lentils to a medium saucepan with 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 cooking liquid remaining. Remove the bayleaf, cover the lentils, and set them aside off heat.
- Combine and Flavor: Once eggplants are cool enough to handle, slice them open and scoop out the flesh, including the roasted juices. Add eggplant flesh and roasted tomatoes with juices to the lentils in the pot. Add olive oil, minced garlic, fresh lemon juice, dried oregano, red pepper flakes, sea salt, and chopped parsley. Stir well and gently warm on low heat for a few minutes to blend flavors. Adjust seasoning with fresh ground black pepper and salt as needed.
- Serve: Spoon the lentil and vegetable mixture into serving bowls. Serve with a dollop of Greek yogurt or coconut cream, additional fresh parsley, lemon wedges, and freshly ground black pepper. Enjoy with sourdough pita, naan, or crusty sourdough bread for scooping.
- Storage: Store leftovers in airtight containers in the refrigerator for up to three days or freeze for up to two weeks. Thaw overnight in the refrigerator and gently rewarm on the stovetop before serving.
Notes
- You can substitute coconut cream for Greek yogurt to make this dish dairy-free and vegan.
- Adjust red pepper flakes to taste for spiciness.
- Using fresh lemon juice is key for the bright, fresh flavor; add extra at serving for more zing.
- Sourdough or flatbreads are excellent for scooping and soaking up the juices.
- Leftovers reheat well on low heat to preserve texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 1 hour, 15 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
