This roasted dish pairs eggplant with lentils, dry, plain yogurt, 2% and tomato, diced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.
Ingredient quantities automatically adjust to your calorie target.
351g eggplant88 kcal
88g lentils, dry310 kcal
164g plain yogurt, 2%100 kcal
11g olive oil97 kcal
164g tomato, diced30 kcal
7g garlic, minced10 kcal
2g ground cumin8 kcal
13g fresh parsley, chopped5 kcal
2g salt0 kcal
1g black pepper3 kcal
Cooking instructions
eggplantolive oilsaltblack pepper
Heat oven to 425 F. Halve the eggplant lengthwise and score the flesh. Brush with olive oil and season with salt and pepper. Roast cut-side up for 22-28 minutes until tender.
lentils
Meanwhile, heat a small pot over medium heat. Add lentils and water, bring to a simmer, and cook 18-22 minutes until tender. Drain if needed.
In a bowl, mix cooked lentils with diced tomato, minced garlic, cumin, and chopped parsley. Taste and adjust salt and pepper.
eggplantlentils
Scoop out some of the roasted eggplant flesh to make a well (leave a border). Mix the scooped flesh into the lentil mixture, then mound the filling back into the eggplant.
plain yogurt
Return to the oven for 8-10 minutes to warm through. Serve topped with plain yogurt.
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Add lentils and water, bring to a simmer, and cook 18-22 minutes until tender. Drain if needed. In a bowl, mix cooked lentils with diced tomato, minced garlic, cumin, and chopped parsley. Taste and adjust salt and pepper. Scoop out some of the roasted eggplant flesh to make a well (leave a border). Mix the scooped flesh into the lentil mixture, then mound the filling back into the eggplant. Return to the oven for 8-10 minutes to warm through. Serve topped with plain yogurt.","cookingInstructions":["Heat oven to 425 F. Halve the eggplant lengthwise and score the flesh. Brush with olive oil and season with salt and pepper. Roast cut-side up for 22-28 minutes until tender.","Meanwhile, heat a small pot over medium heat. Add lentils and water, bring to a simmer, and cook 18-22 minutes until tender. Drain if needed.","In a bowl, mix cooked lentils with diced tomato, minced garlic, cumin, and chopped parsley. Taste and adjust salt and pepper.","Scoop out some of the roasted eggplant flesh to make a well (leave a border). Mix the scooped flesh into the lentil mixture, then mound the filling back into the eggplant.","Return to the oven for 8-10 minutes to warm through. 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