Roasted Eggplant and Moroccan Spiced Lentils

Roasted eggplant with spiced lentils, peppers, dill, pine nuts, and lemon over creamy sauce

Roasted Eggplant and Moroccan Spiced Lentils

This vibrant roasted eggplant recipe pairs caramelized aubergine with spiced Moroccan lentils and a tangy tahini yogurt sauce. Topped with herbs, pine nuts, and sweet peppers, it’s a colorful, satisfying dinner that just happens to be plant-based and gluten-free. Perfect for cozy nights or impressive weeknight meals.

Course Dinner, Main Course

Cuisine moroccan

Keyword dairy free, eggplant recipe, gluten free, moroccan recipe, plant based, roasted

Prep Time 5

Cook Time 25

Rest Time 20

Total Time 50

Servings servings

Calories 536kcal

Author Jackie Akerberg

Equipment

stove, oven

Ingredients

Roasted Eggplant Ingredients

1 large eggplant halved
½ tsp sea salt
1 tsp olive oil optional
½ tsp cumin
½ tsp paprika
½ tsp onion powder
½ tsp garlic powder
8-10 mini sweet peppers

Moroccan Spiced Lentils Ingredients

½ cup green lentils or brown lentils
1½ cups water or vegetable broth
½ cumin
½ tsp garlic powder
½ tsp coriander
½ tsp turmeric
½ tsp paprika
¼ tsp cinnamon

Tahini Yogurt Sauce Ingredients

½ cup plain, unsweetened dairy-free yogurt
2 tbsp tahini
½ lemon juiced
1 tsp maple syrup
½ tsp garlic powder

To Serve Ingredients

2 tbsp fresh dill finely chopped
2 tbsp toasted pine nuts
2 tbsp dried apricots finely chopped
flaky sea salt

Instructions

Preheat oven to 425.
Slice your eggplant lengthwise and score it in a crosshatch pattern. This gives the salt and heat room to penetrate and transforms the texture.
Salt generously and let it rest for 20–30 minutes until you see beads of moisture form on the surface.
Use a clean towel or paper towels to blot and press out all that excess moisture—this step is key to avoiding the dreaded sogginess - don't skip it!
Heat a cast iron skillet over medium heat, add just a teaspoon of oil (optional), and cook the eggplant cut-side down for 5 minutes until it’s golden and crisped.
Flip, sprinkle with cumin, paprika, onion powder and garlic powder. Add the sweet peppers to the skillet surrounding the eggplant and transfer to the oven. Bake for 20–25 minutes until tender and golden.
Meanwhile, prepare the lentils by adding the broth, lentils, and spices to a medium saucepan and bringing to a boil over high heat on the stove. Reduce heat to medium low and simmer, with a lid vented and tilted, for about 20 minutes until lentils are tender and liquid is absorbed.
Next, prepare the tahini yogurt sauce by combining all ingredients in a small bowl.
Remove the veggies from the oven and pluck the stems of the peppers once they're safe to handle. Coarsely chop the peppers.
To serve, divide the yogurt sauce between two bowls or plates and top with the eggplant. Divide the lentils between the two bowls and sprinkle with the chopped peppers, fresh dill, pine nuts, apricots, and a sprinkle of flaky sea salt if desired.

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