Description
This Mediterranean Lentil and Grilled Eggplant Bowl is a wholesome, flavorful meal perfect for lunch or dinner. It features tender lentils paired with smoky grilled eggplant and fresh vegetables, all brought together with a creamy tahini dressing. This dish offers a nutrient-packed, plant-based option that can be enjoyed by vegetarians and easily adapted for vegans by omitting the feta cheese.
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
- 1/4 cup crumbled feta cheese (optional, for a non-vegan option)
- Fresh parsley or mint, chopped (for garnish)
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 the heat and simmer for 20-25 minutes or until tender but not mushy. Drain and set aside to cool.
- Prepare the Eggplant: Preheat a grill or grill pan over medium-high heat. Brush both sides of the eggplant slices with olive oil and season with salt and pepper. Grill the eggplant for about 4-5 minutes per side until tender and grill marks appear. Remove and set aside.
- Make the Tahini Dressing: In a small bowl, whisk together the tahini, lemon juice, olive oil, minced garlic, and water until smooth. Adjust the consistency by adding more water if needed. Season with salt and pepper to taste.
- Assemble the Bowl: In a large serving bowl, combine the cooked lentils, grilled eggplant slices, cherry tomatoes, diced cucumber, red onion, olives, and crumbled feta if using. Drizzle the tahini dressing over the top and toss gently to combine.
- Garnish and Serve: Sprinkle chopped parsley or mint over the bowl for freshness. Serve the Mediterranean Lentil and Grilled Eggplant Bowl warm or at room temperature.
Notes
- To make this dish vegan, omit the feta cheese or substitute with a vegan cheese alternative.
- You can roast the eggplant in the oven at 400°F for 20-25 minutes if a grill is unavailable.
- Leftovers keep well in the refrigerator for up to 3 days.
- Feel free to add other Mediterranean ingredients like sun-dried tomatoes or roasted red peppers for extra flavor.
