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Savory Mediterranean Baked Eggplant with Lentil-Tomato Ragu
Original recipe: 4 servings · Prep: 15 min · Cook: 45 min · Total: 60 min
By PowerProteinPlates Editorial TeamPublished Mar 29, 2026 | Updated Oct 21, 2026
Mediterranean
60 mins
gluten-freemeal-prep-friendlyeasy-recipeswhole-foods
Roasted eggplant halves topped with brown lentil, tomato, bell pepper and herb ragu.
Prep
15 min
Cook
45 min
Total
60 min
Servings
4
Difficulty
easy
Cuisine
Mediterranean
Ingredients
Servings
4
- 2 medium eggplants, halved lengthwise
- 2 tablespoons olive oil, divided
- 1 cup dried brown lentils, rinsed
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 can (14 oz) diced tomatoes, no salt added
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup water or vegetable broth
- Juice of 1/2 lemon
Instructions
-
Preheat oven to 400°F (200°C).
-
Score the cut sides of the eggplants. Divide 1 tablespoon olive oil among all four halves and place cut side up on a parchment-lined baking sheet.
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Roast eggplants for 30-35 minutes until tender and golden. Remove from oven and set aside.
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While eggplant roasts, bring a medium pot of water to boil. Add rinsed lentils and reduce to simmer. Cook uncovered for 20-25 minutes until lentils are tender but firm. Drain excess water if needed.
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Heat remaining 1 tablespoon olive oil in a large skillet over medium heat.
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Sauté chopped onion for 4-5 minutes until translucent. Add minced garlic and diced red bell pepper; cook 3 more minutes.
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Stir in tomato paste, diced tomatoes with juices, oregano, basil, cumin, smoked paprika, black pepper, and salt.
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Add cooked lentils and 1/4 cup water or vegetable broth to the skillet. Stir well and simmer on low heat for 10-15 minutes until ragu thickens slightly.
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Remove from heat and mix in chopped parsley, fresh basil, and lemon juice.
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Spoon lentil-tomato ragu evenly over the baked eggplant halves.
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Serve warm, garnished with additional fresh herbs if desired.
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For meal prep, cool eggplant and ragu before storing in airtight containers in the refrigerator for up to 4 days.
Storage
Refrigerate leftovers promptly in covered containers for up to 4 days.
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