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Easy Mediterranean Lentil & Tomato Eggplant Bake

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3.9 from 50 reviews

A wholesome and comforting bake combining hearty lentils and roasted eggplant, perfect for sharing with loved ones.

Ingredients

Scale
  • 2 medium Eggplant
  • 1 cup Brown Lentils
  • 1 can Canned Diced Tomatoes
  • 1 medium Onion
  • 2 cloves Garlic
  • 2 tablespoons Olive Oil
  • 2 cups Vegetable Broth
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Thyme
  • 1 teaspoon Smoked Paprika
  • to taste Salt
  • to taste Black Pepper
  • 1/4 cup Fresh Parsley
  • 1 cup Breadcrumbs (Optional)
  • 1/2 cup Grated Parmesan or Vegan Cheese

Instructions

  1. Prep the Eggplant by slicing it into ½ inch rounds and sprinkling with salt.
  2. Rinse the lentils under cold water.
  3. Heat olive oil in a pan over medium heat, then add onion and garlic.
  4. Add the cooked lentils to the sautéed onion and garlic.
  5. Pour in the canned diced tomatoes and seasonings.
  6. Preheat the oven to 375°F (190°C).
  7. Layer half of the lentil mixture over the dried eggplant slices in a baking dish.
  8. Sprinkle breadcrumbs and cheese on top if using.
  9. Cover with foil and bake for 25 minutes, then uncover and bake for another 10 minutes.
  10. Allow to cool for 5 to 10 minutes and garnish with parsley.

Notes

This dish can be made ahead of time and stored in the refrigerator. It can also be frozen for up to 2 months.

Nutrition

Find it online: https://pennykitchenz.com/mediterranean-lentil-and-eggplant-bake-lentil-bake/

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