If you enjoy eggplant you will love this dish! In this recipe, the eggplant is roasted, making it golden brown and almost sweet. I love eggplant so much I probably made a little too much because in this picture you can hardly see the stew, but it’s there under the eggplant, and it’s delicious! The addition of tangy lemon and vegan feta (picture below) at the end brings it all together beautifully. Healthy, easy to make and very tasty!Â
Roasted Eggplant & Lentil Stew
Succulent roasted cubes of eggplant top a hearty stew of lentils and pasta, with tangy notes of lemon and salty vegan feta.
Servings 4
Ingredients
- 1 large eggplant, skin on, chopped into 1" cubes
- 1/4 cup + 2 tbsp extra virgin olive oil
- 1 tsp ground coriander
- 1 tsp Kosher salt, divided
- 1/2 tsp black pepper, divided
- 1 medium carrot, diced
- 1 medium onion, diced
- 3 garlic cloves, finely diced
- 1 tbsp tomato paste
- 1 cup dried lentils, brown or green
- 5 cups veggie stock, see Notes below recommend Kitchen Basics, unsalted veggie stock
- 1 tsp no-chicken bouillon powder Ioptional but recommended), See Notes below
- 1/2 cup orzo or other small pasta, like ditalini, See Notes below
- Zest and juice from 1 lemon
- 1/4 cup vegan feta, shaved or crumbled recommend Violife-- excellent!
Instructions
- Preheat the oven to 425 degrees. In a large bowl, toss the eggplant with 1/4 cup olive oil and coriander until coated, season with half of salt and pepper.
- Arrange in a layer on a large rimmed baking sheet (use silicone mat to help with clean up). Roast until eggplant is tender and golden brown, 25 minutes.
- Meanwhile, in a large skillet, heat another 2 tbsp oil over medium heat. Add the carrot and onion. Season with other half of salt and pepper. Saute, stirring, until vegetables are softened, about 2-3 minutes.
- Stir in the garlic and tomato paste and cook, stirring, until tomato paste begins to dark a bit, about 3-4 minutes.
- Stir in the lentil until coated. Pour in stock and bring to a low boil over high heat. Lower to low and simmer until the lentils are tender, uncovered, about 30 minutes.
- Stir in the orzo/pasta and cook 8-10 minutes. Remove from heat and stir in the lemon zest and juice. Don't skip this step-- they are essential to finish the dish!
- Spoon the stew onto plates, top with the roasted eggplant and feta. Garnish with lemon wedges for squeezing if desired. Enjoy!
Notes
Veggie Stock: BUY HERE:Â Kitchen Basics Unsalted Vegetable Stock https://amzn.to/3njyJKc
Vegan Feta:Â BUY HERE: Â Violife Life Like Feta:Â https://amzn.to/3OJvmYA
No-Chicken Bouillon: Â Orrington Farms Vegan Chicken Base:Â https://amzn.to/3xYJo1t
Orzo:Â Barilla Orzo
