Eggplant, Lentil and Tahini Traybake
A vibrant, protein‑rich traybake that blends smoky eggplant, hearty green lentils and creamy feta, finished with a zesty tahini‑yoghurt drizzle. The dish is delicious hot or cold, making it ideal for meal‑prep and Mediterranean‑flavored meals.
Recipe by Alex Hall | Women's Health Coach· Structured by ReelsMeals
From: Instagram(view original)
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Cooking context
50 min estimated total time for 4 servings.
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Ingredients
- 2 large eggplant
- 1 red onion
- 1 red bell pepper
- 1 tbsp olive oil
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1/2 tsp cinnamon
- to taste salt
- to taste black pepper
- 1 1/10 lb cooked green lentils
- 7 1/10 oz feta cheese
- to garnish fresh parsley
- to garnish pomegranate seeds
Tahini‑Yoghurt Drizzle
- 7 1/10 oz Greek yoghurt, 0% fat
- 1 tbsp tahini
- 0.5 lemon
- a splash warm water
Instructions
- 1Preheat the oven to 392°F (392°F) and line a large baking tray with parchment paper.
- 2In a large bowl, combine the cubed eggplant with olive oil, ground cumin, ground coriander, smoked paprika, cinnamon, salt and black pepper; toss until evenly coated.
- 3Spread the seasoned eggplant in a single layer on the prepared tray and roast for 20 minutes, stirring halfway through for even browning.
- 4Remove the tray, add the sliced red onion and red bell pepper, and toss briefly to coat with any remaining oil and spices.
- 5Return the tray to the oven and roast an additional 15 minutes, or until the vegetables are softened and lightly caramelised.
- 6While the vegetables finish roasting, place the cooked green lentils in a bowl and break up any large clumps.
- 7When the vegetables are done, remove the tray and immediately stir in the lentils, distributing them evenly throughout the vegetables.
- 8Scatter the feta cheese over the top of the tray; the residual heat will begin to soften the cheese.
- 9Place the tray back in the oven for a final 5–7 minutes, just to warm the lentils and melt the feta slightly.
- 10Meanwhile, prepare the tahini‑yoghurt drizzle: in a small bowl whisk together the Greek yoghurt, tahini, lemon juice and a splash of warm water until the sauce is smooth and pourable.
- 11Remove the tray from the oven and let it rest for 2 minutes.
- 12Drizzle the tahini‑yoghurt sauce evenly over the hot traybake.
- 13Garnish with freshly chopped parsley and a generous sprinkling of pomegranate seeds.
- 14Serve warm, or allow to cool to room temperature and store leftovers in an airtight container for up to 3 days.
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Frequently asked questions
- How long does it take to make Eggplant, Lentil and Tahini Traybake?
- About 50 minutes in total: 10 minutes of prep and 40 minutes of cooking.
- How many servings does this Eggplant, Lentil and Tahini Traybake recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Eggplant, Lentil and Tahini Traybake recipe come from?
- It was shared by Alex Hall | Women's Health Coach on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.