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🍽️ Lentil Bowl with Braised Eggplant

478 kcal · 30 min · 4 servings

Lentil Bowl with Braised Eggplant Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 220 degrees Celsius. Set it to conventional heating (top and bottom heat).
  2. 2. Wash the eggplants thoroughly under running water.
  3. 3. Cut off the hard ends of the eggplants.
  4. 4. Cut the eggplants lengthwise into quarters.
  5. 5. Cut the eggplant quarters into coarse, bite-sized pieces.
  6. 6. Place the eggplant pieces into a colander.
  7. 7. Generously salt the eggplants.
  8. 8. Wash the tomatoes thoroughly under running water.
  9. 9. Press the garlic cloves with the flat side of a knife.
  10. 10. Rinse the lemon under hot water.
  11. 11. Grate about one teaspoon of lemon zest finely.
  12. 12. Cut the lemon in half.
  13. 13. Squeeze the juice from the lemon.
  14. 14. Put the lentils into a pot.
  15. 15. Pour about 600 milliliters of salted water over the lentils.
  16. 16. Bring the mixture to a boil.
  17. 17. Cover the pot with a lid.
  18. 18. Cook the lentils over medium heat for about 20 minutes.
  19. 19. Take a bowl and add the honey.
  20. 20. Pour the soy sauce into the bowl.
  21. 21. Add two tablespoons of olive oil.
  22. 22. Add one tablespoon of lemon juice.
  23. 23. Add the chili pepper or chili flakes.
  24. 24. Mix the marinade ingredients well together.
  25. 25. Pat the eggplant pieces dry with a kitchen towel.
  26. 26. Mix the eggplants thoroughly with the marinade.
  27. 27. Line a baking tray with baking paper.
  28. 28. Place the marinated eggplants on the tray.
  29. 29. Distribute the tomatoes on the tray.
  30. 30. Place the pressed garlic on the tray.
  31. 31. Put the tray in the oven for about 20 minutes.
  32. 32. Rinse the parsley under running water.
  33. 33. Shake the parsley dry.
  34. 34. Pluck the parsley leaves from the stems.
  35. 35. Chop the parsley leaves coarsely.
  36. 36. Take the tray out of the oven.
  37. 37. Peel the baked garlic.
  38. 38. Chop the garlic finely.
  39. 39. Take another bowl and add the soy yogurt.
  40. 40. Add the grated lemon zest to the yogurt.
  41. 41. Add one tablespoon of lemon juice to the yogurt.
  42. 42. Add the chopped garlic to the yogurt.
  43. 43. Mix the yogurt ingredients well together.
  44. 44. Season the yogurt mixture with salt.
  45. 45. Season the yogurt mixture with pepper.
  46. 46. Add lemon juice to the cooked lentils.
  47. 47. Add olive oil to the lentils.
  48. 48. Taste the lentils and adjust the seasoning.
  49. 49. Fold the chopped parsley into the lentils.
  50. 50. Distribute the lentils onto several plates.
  51. 51. Place the braised eggplant on top of the lentil bowl.
  52. 52. Place the braised tomatoes on the bowl.
  53. 53. Serve the bowl with the garlic-soy yogurt.
  54. 54. Enjoy your meal!

Nutrition per serving