Mediterranean-inspired bowls featuring creamy homemade baba ganoush, fresh vegetables, and warm pita.
Ingredients
- 3 whole eggplants, medium-sized
- 3 cloves garlic, minced
- 3 tablespoons lemon juice
- ⅓ cups tahini
- ½ cups olive oil
- 1 teaspoons sea salt
- ½ teaspoons ground cumin
- 2 cups apple cider vinegar
- 2 cups hot water
- 1 ½ teaspoons sea salt
- 1 ½ cups radish, thinly sliced
- 1 ½ cups red onion, thinly sliced
- 1 ½ cups carrots, thinly sliced
- 16 ounces lentils
- 10 cups water
- 1 pint cherry tomatoes
- 3 whole cucumbers, thinly sliced
- 10 cups fresh spinach
Instructions
- 1
Preheat oven to 450 degrees.
- 2
Halve eggplants and cover with olive oil.
- 3
Place eggplants on parchment-lined sheet pans with the flesh side down.
- 4
Roast for 35-40 mins or until the flesh is tender.
- 5
Scoop eggplant flesh out of the skins and place in a strainer to drain moisture.
- 6
Throw away the liquid collected & add eggplant flesh to a bowl.
- 7
Add garlic and lemon juice to the bowl and mash until the ingredients come together.
- 8
Stir in tahini, then drizzle in olive oil while stirring.
- 9
Stir in salt and cumin.
- 10
Combine vinegar, hot water, and salt in a jar.
- 11
Add vegetables and shake to combine.
- 12
Store in fridge.
- 13
Add lentils and water to a large pot and bring to a boil.
- 14
Partially cover, reduce heat, and allow to simmer for 20-30 mins.
- 15
Turn off heat and drain lentils.
- 16
Assemble the bowl by adding spinach as the base, then layering cherry tomatoes, cucumbers, Baba Ganoush, pickled vegetables, & lentils on top.
Equipment
- Baking Sheet
- Colander
- Large Pot