Roasted Eggplants with Lentils and Feta Cheese
This dish completely changed the way I look at lentils and made me fall in love with eggplant one more time. It’s hearty, rich in flavor, and absolutely packed with both macro and micro nutrients: plant-based protein, fiber, and a healthy dose of iron. But more than anything — it’s just damn delicious.
Servings 4
Calories 900kcal
Ingredients
- 2 Eggplants
- 1 can(400g ) Cooked lentils
- 100 g Feta Cheese
- 20 g Fresh Cilantro
- 2 tbsp Olive Oil
- 1 tsp Harissa
- ½ Pomegranate seeds only
- 1 clove Garlic
- 1 cm Fresh Ginger
- 1 Red Onion
- ½ Lemon for juice
Instructions
- Preheat oven to 200°C (392°F).
- Wash the eggplants and slice them in half lengthwise. Score the flesh in a crosshatch pattern and brush with olive oil.
- Roast the eggplants in the oven for 25–35 minutes, until they’re very soft inside and caramelized on the surface
- In a small bowl, mix harissa, minced garlic, grated ginger, olive oil, and lemon juice for a dressing.
- Once the eggplants are cooked, brush their internal side generously with the dresing and arrange on a serving platter.
- Scatter lentils around the eggplants. Top with crumbled feta, sliced red onion, chopped cilantro, and pomegranate seeds.
- Drizzle with a more olive oil and lemon juice to adjust the taste.