Smoky Eggplant and Lentil Bake

This hearty eggplant and lentil bake is the kind of cozy, plant-forward dish that feels like a warm hug on a weeknight. Tender roasted eggplant nestles into a deeply spiced lentil base, all finished with bubbling feta on top. It comes together in one baking dish and reheats beautifully, making it a meal-prep dream.

✨ An original recipe written by AI — not kitchen-tested, so trust your taste on seasoning & timing.

Ingredients

• 1 large eggplant, cut into 3/4-inch cubes
• 1 cup dry green or brown lentils, rinsed
• 1 can (14.5 oz) diced tomatoes
• 2 cups vegetable broth
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 3 tbsp olive oil, divided
• 4 oz feta cheese, crumbled
• 1/2 tsp salt
• black pepper to taste black pepper

Directions

1. Preheat oven to 400°F. Toss eggplant cubes with 2 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 20 minutes, flipping halfway, until golden and softened.
2. Meanwhile, heat remaining 1 tbsp olive oil in an oven-safe skillet or Dutch oven over medium heat. Sauté onion for 4-5 minutes until translucent, then add garlic, smoked paprika, and cumin and cook 1 minute more.
3. Stir in rinsed lentils, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes, stirring occasionally.
4. Fold the roasted eggplant into the lentil mixture and stir gently to combine. Taste and adjust seasoning.
5. Scatter crumbled feta evenly over the top of the dish.
6. Transfer the skillet or Dutch oven to the oven and bake uncovered at 375°F for 20 minutes, until the lentils are fully tender and the feta is lightly golden.
7. Let rest 5 minutes before serving straight from the dish with crusty bread or a simple green salad.

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