Description
Velvety, melt-in-your-mouth roasted eggplant halves infused with a rich garlic soy glaze, served over fluffy basmati rice with savory simmered brown lentils.
Ingredients
Scale
- 2 medium Italian eggplants
- 60 ml olive oil
- 4 garlic cloves, finely grated
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 1 tbsp soy sauce
- 200 g brown lentils
- 480 ml vegetable broth
- 185 g basmati rice
- 4 tbsp fresh cilantro, finely chopped
Instructions
- Preheat your oven to 400°F (204°C) and line a large rimmed baking sheet with parchment paper.
- Slice the eggplants in half lengthwise and score the flesh diagonally in both directions to create a deep diamond pattern.
- Sprinkle a half teaspoon of kosher salt over the scored flesh and let it rest for 20 minutes, then pat completely dry with a paper towel.
- In a small bowl, whisk together 40 ml of olive oil, grated garlic, remaining salt, black pepper, smoked paprika, and soy sauce.
- Brush the garlic umami glaze generously over the eggplant halves, pressing it down into the scored crevices.
- Place the halves flesh-side up on the baking sheet and roast for 30 to 35 minutes until completely tender and caramelized.
- While roasting, combine rinsed brown lentils and vegetable broth in a saucepan, bring to a boil, then cover and simmer on low for 25 minutes.
- Cook the rinsed basmati rice in a separate pot according to package instructions until perfectly light and fluffy.
- Assemble the bowls by layering a bed of fluffy rice, adding a generous ladle of lentils, and topping with a hot roasted eggplant half.
- Drizzle with the remaining olive oil, garnish the entire bowl with fresh chopped cilantro, and serve immediately.
Notes
- Note: Salting the eggplant flesh draws out excess moisture, ensuring a rich, buttery texture instead of a spongy one.
- Note: Avoid using red lentils for this recipe as they soften too much and will lose their distinct shape when simmered.
- Note: Leftovers can be stored together in an airtight container in the fridge and reheated easily in a hot oven or microwave.
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 6g
- Sodium: 710mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 11g
- Protein: 12g
- Cholesterol: 0mg
Keywords: roasted garlic eggplant, savory eggplant bowl, baked eggplant with lentils, vegan eggplant rice bowl, umami glazed eggplant