A roasted eggplant and lentil bowl smothered in garlicky yogurt sauce.
Heat lentils, broth, and spices (ginger, garlic, cumin, cloves, black peppers, dried Ancho peppers) in a medium saucepan over medium-high heat. Bring to a simmer and cover partially. Tilt the lid so some steam can still escape. Simmer for 25-30 minutes or until vegetable broth is absorbed and lentils are tender. Stir in butter until melted.
While the lentils are simmering, slice eggplant into ¼” slices. Layer in a colander and salt them. Toss to distribute the salt and set aside for 5-7 minutes. Rinse the eggplant and pat dry. Arrange eggplant slices in a single layer on a large cookie sheet (or two!). Brush both sides of the eggplant slices with olive oil and broil for 1-2 minutes. Check on the slices and turn if they are starting to lightly brown. Brush again with olive oil. Repeat until slices are tender and evenly browned. Remove from oven.
In a small bowl, mix the yogurt dressing ingredients together with a fork. Stir until evenly mixed.
To make the bowls – divide lentils into 4 bowls, top with chopped eggplant slices and spoon yogurt dressing on top. Garnish with fresh, chopped parsley, chickpeas, and halved cherry tomatoes if desired.
Serves: 4 | Serving Size: approx. 1 cup + 2 tablespoons yogurt sauce
Per serving: Calories: 325; Total Fat: 21g; Saturated Fat: 6g; Monounsaturated Fat: 11g; Cholesterol: 17mg; Sodium: 739mg; Carbohydrate: 35g; Dietary Fiber: 14g; Sugar: 8g; Protein 12g
Nutrition Bonus: Potassium: 109mg; Iron: 2%; Vitamin A: 1%; Vitamin C: 2%; Calcium: 2%
Recipe from Hello Healthy