Lentil and Roasted Eggplant Bowl with Pomegranate Molasses
This bowl layers smoky roasted eggplant, hearty lentils, crisp vegetables, and a drizzle of tangy-sweet pomegranate molasses over fluffy grains. It’s a textural and flavor-packed dish with bright herbs, warm spices, and a refreshing balance between savory, sweet, and tangy. The pomegranate molasses ties everything together with its syrupy, citrus-like depth.
Time & Yield
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: 45–50 minutes
Servings: 4
Skill Level: Easy to Moderate
Ingredients
For the Roasted Eggplant:
2 medium eggplants, cut into 1-inch cubes
2 tablespoons olive oil
1 teaspoon ground cumin
½ teaspoon smoked paprika
Salt and pepper, to taste
For the Lentils:
1 cup green or brown lentils, rinsed
3 cups water or vegetable broth
1 bay leaf (optional)
Salt, to taste
Grain Base (Optional):
2 cups cooked quinoa, couscous, or brown rice
Fresh Bowl Add-ins:
½ cup cherry tomatoes, halved
½ cucumber, diced
¼ red onion, finely sliced or pickled
¼ cup fresh parsley or mint, chopped
3 tablespoons toasted pine nuts or slivered almonds (optional)
Dressing / Drizzle:
2 tablespoons pomegranate molasses
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
Salt & pepper to taste
Instructions
1. Cook the Lentils:
Add rinsed lentils and water/broth to a pot.
Bring to a boil, reduce to simmer, and cook for 20–25 minutes until tender but not mushy.
Drain any excess liquid and season with a pinch of salt.
2. Roast the Eggplant:
Preheat oven to 425°F (220°C).
Toss eggplant cubes with olive oil, cumin, paprika, salt, and pepper.
Spread on a parchment-lined baking sheet and roast for 25–30 minutes, flipping halfway, until golden and tender.
3. Prepare the Grain (if using):
Cook quinoa, couscous, or rice according to package instructions. Fluff and set aside.
4. Make the Dressing:
In a small bowl, whisk together pomegranate molasses, olive oil, lemon juice, salt, and pepper.
5. Assemble the Bowls:
Divide the grain among bowls.
Top with lentils, roasted eggplant, cherry tomatoes, cucumber, and onion.
Drizzle with dressing.
Finish with herbs and optional nuts or seeds for crunch.
Notes & Tips
Make ahead: Lentils and eggplant can be cooked up to 3 days in advance.
Add protein: Top with grilled halloumi, feta, or a soft-boiled egg.
Extra tang: Add a dollop of labneh or a spoon of plain yogurt.
Spicy kick: Add chili flakes or drizzle with harissa oil.
No pomegranate molasses? Substitute with a mix of balsamic reduction and a splash of lemon juice or pomegranate juice.
Frequently Asked Questions
Q: What is pomegranate molasses, and where can I find it?
A: It’s a thick syrup made by reducing pomegranate juice. It’s tangy, sweet, and sticky—available in Middle Eastern or Mediterranean markets and online.
Q: Can I use canned lentils?
A: Yes, just rinse and drain well. Add them after roasting the eggplant so they heat up with the bowl.
Q: Can I roast the eggplant in an air fryer?
A: Absolutely. Roast at 400°F for about 15 minutes, shaking halfway.
Q: Can this be served cold?
A: Yes, it’s delicious warm or chilled, making it perfect for lunchboxes or picnics.
Nutritional Information
Calories: ~280
Protein: 11g
Fat: 13g
Saturated Fat: 2g
Carbohydrates: 32g
Fiber: 10g
Sugar: 6g
Sodium: ~300mg
Iron: ~20% DV
Calcium: ~6% DV