Roasted Eggplant and Lentils

Number of Servings: 4 (746 g)
Active Time: 30 Minutes
Total Time: 1 hour

This dish is best with great tahini. Puree a little lemon and garlic in with your store-bought tahini paste to give the sauce a little extra spark that will make this scrumptious and easy vegetarian dish really sing.


  • 2 large Italian eggplants
  • 6 T. olive oil, divided
  • 4 sprigs fresh rosemary
  • 2 carrots, peeled and slides
  • 2 celery stalks, sliced
  • 1 med. onion, diced
  • 6 cloves garlic, sliced
  • 12 oz. brown or de Puy lentils
  • 2 bay leaves
  • 4 c. low-sodium vegetable stock
  • 2 t. red wine vinegar
  • 2 T. fresh parsley, chopped
  • 1 T. fresh rosemary, chopped
  • 1/2 c. tahini
  • 1/4 c. pine nuts, toasted


  1. Preheat oven to 450°F. Cut eggplants in half and score in a 1-inch crosshatch pattern. Place on a baking sheet and brush each half with 1 tablespoon olive oil. Place a sprig of rosemary on each. Roast 25-35 minutes and discard rosemary when eggplant is fully cooked.
  2. Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add carrots, celery, and onion and cook until softened. Add garlic and cook, stirring, until fragrant, about 30 seconds.
  3. Add lentils, bay leaves and stock. Bring to a simmer, cover and cook until lentils are tender. Add water as needed to keep lentils covered. Stir in vinegar, rosemary, parsley and season with salt and pepper to taste.
  4. Serve eggplant over lentils. Drizzle with tahini and top with toasted pine nuts.

Nutrition Facts

4 servings per container

Serving Size 746 g

Amount per serving
Calories 835
% Daily Value*
Total Fat 43.5g 56%
Saturated Fat 5.5g 30%
Trans Fat 0g
Polyunsaturated Fat 12.5g
Monounsaturated Fat 22.5g
Cholesterol 0mg 0%
Sodium 190mg 8%
Total Carbohydrate 89g 32%
Dietary Fiber 21g 75%
Total Sugars 15g
Includes 0g Added Sugars 0%
Sugar Alcohol 0g
Other Carbohydrate 47g
Protein 31g
Vitamin D 0mcg 0%
Calcium 164.3mg 15%
Iron 8.6mg 50%
Potassium 1620mg 35%
Vitamin A 500.3mcg 60%
Vitamin C 19.9mg 20%
Vitamin E 5.9mg 40%
Vitamin K 71.4mcg 60%
Thiamin 1.4mg 120%
Riboflavin 0.4mg 30%
Niacin 10.4mg 60%
Vitamin B6 0.9mg 50%
Folate 522.7mcg 131%
Vitamin B12 0mcg 0%
Biotin 1.1mcg 4%
Chloride 10.2mg 0%
Pantothenate 2.8mg 60%
Phosphorus 622.8mg 50%
Iodine 0.6mcg 0%
Magnesium 140mg 35%
Zinc 5.4mg 45%
Selenium 12.2mcg 20%
Copper 1.5mg 170%
Manganese 2.8mg 120%
Chromium 0.2mcg 0%
Molybdenum 20.1mcg 45%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


Eggplant, Low Sodium Vegetable Broth (water, Organic Carrots, Organic Onion, Organic Celery, Organic Leeks, Organic Tomato Puree, Organic Mushrooms, Organic Garlic, Sea Salt, Organic Savory Leaf, Organic Ground Bay Leaf), Lentils, Carrots, Tahini (ground Sesame), Onion, Olive Oil, Celery, Pine Nuts, Garlic, Red Wine Vinegar, Parsley, Rosemary, Bay Leaf.

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