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Roasted Eggplant with Greener Pastures, Lentils and Thyme

Roasted eggplant, golden and charred at the edges, topped with lemony smashed lentils and creamy Greener Pastures. Finished with toasted pine nuts, hemp seeds, and microgreens for crunch and brightness.

2

Serves:

Prep:

15 minutes

Cook:

40 minutes

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Ingredients:

  • 1 eggplant

  • 5 Tablespoons olive oil, divided

  • Leaves from 1 bunch fresh thyme

  • 1/2 teaspoon salt

  • 16 oz. can pre-cooked lentils, drained

  • 1/4 Cup fresh parsley, chopped

  • 1 Tablespoon lemon juice

  • pinch salt, pepper and crushed red pepper

  • 1/4 - 1/2 wheel Greener Pastures

  • 2 Tablespoons toasted pine nuts

  • 1-2 Tablespoons hemp seeds

  • Microgreens to garnish

Directions:

  1. Preheat oven to 375.  Line a baking sheet with parchment paper.

  2. Slice the eggplant in half lengthwise.  Score the exposed flesh like this photo, being careful not to cut all the way through the skin:​

  3. Drizzle 3 Tablespoons of olive oil, gently spreading the scored ares and rubbing the oil into the cuts. Place scored side up on prepared baking sheet. Sprinkle with salt and about 2 Tablespoons of fresh thyme leaves.

  4. Bake for about 40 minutes, until golden brown and beginning to char at the edges.

  5. While the eggplant is roasting, combine the lentils, parsley, lemon juice, 2 Tablespoons olive oil, and pinch each of salt, pepper and crushed red pepper flakes to a mixing bowl.  Smash the lentils with a fork to break them down a bit.​

  6. Once eggplants are finished roasting, divide the lentil mixture evenly on the top of each eggplant half.  Break off chunks of Greener Pastures to sprinkle over the lentils, then top with microgreens, toasted pine nuts and hemp seeds.  Drizzle with a little more olive oil and lemon juice if you'd like.

Pro Tip:

Toast pine nuts by setting a skillet over medium-high heat until the pan is very hot.  Tip pine nuts into the pan and shake/stir constantly until they are just beginning to brown (only a few minutes). Remove from the heat and transfer to a plate immediately.


Serving Suggestion: 

I like to serve this eggplant dish with a quick and easy pasta:

Boil pasta of your choice in generously salted water.  5-10 minutes before it's finished, throw in a handful or two of broccoli florets.  Drain all but 1/4 cup of the cooking water and then add a hunk of vegan butter, a clove of fresh garlic (minced, pressed or grated), and a pinch of crushed red pepper flakes to the warm pasta. Stir/toss to coat.

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