Description
A vibrant and healthy Mediterranean Lentil and Grilled Eggplant Bowl combining tender lentils, smoky grilled eggplant, fresh veggies, and a creamy tahini dressing. Perfect for a nutritious vegetarian meal full of bold flavors and wholesome ingredients.
Ingredients
Scale
Lentils and Vegetables
- 1 cup dry green or brown lentils (rinsed)
- 2 medium eggplants, sliced into 1-inch rounds
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 red onion, thinly sliced
- 1/4 cup Kalamata olives, pitted and halved
- Fresh parsley or mint, chopped (for garnish)
Optional Topping
- 1/4 cup crumbled feta cheese (optional, for a non-vegan option)
Tahini Dressing
- 1/4 cup tahini
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 1 garlic clove, minced
- 1 tbsp water (to thin, as needed)
- Salt and pepper, to taste
Instructions
- Cook the Lentils: Place the rinsed lentils in a pot with enough water to cover them by about 2 inches. Bring to a boil, then reduce to a simmer and cook for 20-25 minutes until tender but not mushy. Drain any excess water and set aside.
- Prepare the Eggplant: While the lentils cook, preheat a grill or grill pan over medium-high heat. Brush both sides of the eggplant slices with 2 tablespoons of olive oil and season with salt and pepper.
- Grill the Eggplant: Place the eggplant slices on the grill and cook for about 4-5 minutes per side until tender and nicely charred. Remove from the grill and set aside.
- Make the Tahini Dressing: In a small bowl, whisk together the tahini, lemon juice, 1 tablespoon olive oil, minced garlic, and water. Add salt and pepper to taste. Adjust consistency with additional water if needed.
- Combine the Veggies: In a large bowl, combine the cooked lentils, cherry tomatoes, diced cucumber, sliced red onion, and Kalamata olives. Gently toss to mix.
- Assemble the Bowl: Divide the lentil and vegetable mixture among four bowls. Top each bowl with grilled eggplant slices, a drizzle of tahini dressing, fresh parsley or mint garnish, and crumbled feta cheese if using.
- Serve: Serve the bowls at room temperature or slightly warm for a filling and flavorful meal.
Notes
- For a vegan option, omit the feta cheese or use a plant-based alternative.
- Green or brown lentils hold their shape well, but you can use other lentil varieties if preferred.
- Grilling eggplant adds a lovely smoky flavor but you can also roast or pan-fry if a grill is not available.
- The tahini dressing can be prepared ahead and stored in the refrigerator for up to 3 days.
- Feel free to add a sprinkle of toasted pine nuts or sunflower seeds for extra crunch.
