Spiced Lentil Dish with Eggplant and Yogurt
Ingredients
- —80 g lentils
- —1/2 eggplant
- —1/2 onion
- —1/2 carrot
- —100 g diced tomatoes
- —75 g Greek yogurt
- —300 ml water
- —1/4 vegetable bouillon cube
- —1 tsp Middle Eastern spice mix
- —1 tsp olive oil
- —pepper to taste
- —salt to taste
Instructions
Preheat the oven to 200 degrees Celsius.
Cut the eggplant and carrot into small pieces and finely chop the onion.
Toss the eggplant with olive oil and roast for about 15 minutes in the oven until soft.
Bring water with the vegetable bouillon cube to a boil and add the lentils and carrot.
Cook for about 15 minutes until the lentils are tender.
Briefly sauté the onion in a pan and mix with the spice mix and diced tomatoes into the lentils.
Spoon the mixture into an oven dish and spread the roasted eggplant on top.
Place the dish back in the oven for about 10 more minutes to let the flavors meld.
Season with pepper and salt and serve with a dollop of Greek yogurt on top.
A warm, spiced oven dish with tender lentils, roasted eggplant, and refreshing yogurt. The spices add depth while the vegetables keep the dish light and nourishing.
Serving Tip
Serve this warm lentil dish straight from the oven with a dollop of refreshing yogurt to beautifully contrast with the spiced lentils.
Storage Tip
Keep covered for up to 2 days in the refrigerator and gently reheat in the oven or pan.