Roasted Eggplant and Lentil Bowl with Garlic Yogurt Sauce

Savor this Mediterranean inspired dish with roasted eggplant, lentils, and a creamy garlic yogurt sauce. It’s a perfect one bowl meal!

For the Lentils:
1 cup uncooked brown lentils, washed and picked over
2 cups vegetable broth
2 tablespoons minced fresh ginger (~1″ root)
2 garlic cloves, minced
½ tablespoon cumin
2 cloves
1 teaspoon ground black pepper
2 small dried ancho peppers (optional)
2 tablespoons butter

For the eggplant:
1 large eggplant
3 tablespoons olive oil
Salt

For the Garlic Yogurt Dressing:
½ cup plain yogurt
3 cloves garlic, minced
2 teaspoons olive oil
2 teaspoons tahini (optional)
1 teaspoon lemon juice

Garnish/Toppings:
1 (15 oz) can chickpeas, rinsed
Halved cherry tomatoes
Chopped fresh parsley

View the full recipe at Dietitian Debbie Dishes →