These roasted eggplants make a satisfying, filling vegetarian main course — ideal for using up late-summer produce from farmers’ markets or the grocery store.
This recipe can serve two as a hearty main or four with additional sides like a salad or grains. For best results, choose small, elongated eggplants (Italian or baby varieties). Large globe eggplants are bulky and less elegant for this preparation.
The dish is substantial because it layers roasted vegetables — eggplant, zucchini, and cherry tomatoes — with French (Le Puy) lentils dressed in a Dijon vinaigrette, then finished with crumbled goat cheese, fresh herbs, and toasted pine nuts. A light drizzle of pomegranate molasses adds a bright, sweet-tart finish if you like.
Le Puy lentils are recommended because they hold their shape after cooking. Red or brown lentils tend to break down and become creamy, which is wonderful for dals but not ideal here. Cooking dried lentils yourself (rather than using pre-cooked canned lentils) lets you build flavor with the cooking liquid and achieve a tender-but-firm texture.
Because this recipe has several components — roasted vegetables, cooked lentils, and a vinaigrette — it takes a bit of time to assemble. Still, it’s an elegant and memorable meal for a slightly more involved weeknight dinner or when you have guests.
Roasted Eggplant with French Lentils, Goat Cheese, and Herbs
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- Author: Amanda
- Yield: 2 to 4 servings
Description
This hearty vegetarian plate of roasted eggplants is topped with lentils, roasted zucchini and cherry tomatoes, crumbled goat cheese, toasted pine nuts, and plenty of fresh herbs. It takes a little more prep time because of the separate elements, but the result is an elegant, flavorful meal perfect for a special weeknight dinner or entertaining.
Ingredients
- 2 baby eggplants, rinsed
- 4 ounces cherry tomatoes
- 1 medium zucchini, diced
- 2 tablespoons fresh thyme leaves
- Pinch of red pepper flakes
- Olive oil, as needed
- Kosher salt and freshly ground black pepper
Lentils:
- 1/2 cup Le Puy (French) lentils, rinsed and picked over
- 2 cups vegetable stock
- 1/2 cup water
- 1 carrot, peeled and diced
- 1 medium shallot, diced
- 2 garlic cloves, crushed
- 3–4 sprigs fresh thyme
- 1 bay leaf
Vinaigrette:
- 1 teaspoon Dijon mustard
- Juice of 1/2 to 1 lemon, to taste
- 2–3 tablespoons extra-virgin olive oil
- 2 tablespoons finely chopped flat-leaf parsley
- 2 tablespoons finely chopped fresh mint
To serve:
- 4 ounces fresh goat cheese, crumbled
- 3 tablespoons toasted pine nuts
- Microgreens, for garnish
- Pomegranate molasses, for drizzling (optional)
Instructions
- Preheat the oven to 375°F. Halve the eggplants lengthwise and place them cut-side up in a baking pan. Score the flesh in a crosshatch pattern without cutting through the skin. Drizzle with olive oil and season with kosher salt, freshly ground pepper, thyme leaves, and a pinch of red pepper flakes. In a separate pan, combine the diced zucchini and cherry tomatoes and season the same way.
- Roast the eggplants for 40–45 minutes, until the flesh is tender and beginning to brown. About halfway through, add the pan with zucchini and tomatoes and roast those for 15–18 minutes, until the zucchini is crisp-tender and the tomatoes start to release their juices. Remove both pans from the oven and let cool slightly.
- Meanwhile, combine the lentils, vegetable stock, water, diced carrot, shallot, garlic, thyme sprigs, bay leaf, and 1/2 teaspoon kosher salt in a medium saucepan. Bring to a boil, then reduce to a simmer and cook 20–25 minutes, until the lentils are tender but still hold their shape. Taste and adjust seasoning, then drain and discard the bay leaf, thyme sprigs, and large carrot pieces.
- In a medium bowl, whisk together the juices from the roasted zucchini and tomatoes (if any), Dijon mustard, lemon juice, and enough olive oil to emulsify a dressing. Add the drained lentils, roasted zucchini, chopped parsley, and chopped mint. Toss to combine, gently mashing a few lentils to create a slightly sticky texture that will adhere to the eggplant. Adjust seasoning to taste.
- To serve, spoon the warm lentil-vegetable mixture over the roasted eggplant halves. Sprinkle with crumbled goat cheese and toasted pine nuts, top with microgreens, and finish with a drizzle of pomegranate molasses if using.
Notes
This recipe was inspired by a roasted eggplant and lentil preparation; the final version here focuses on combining roasted summer vegetables with firm Le Puy lentils, bright herbs, and tangy goat cheese for a balanced vegetarian main.
- Category: Vegetarian, What’s for Dinner