STREAMING NOW: Chuck's Week Off

Roasted Eggplant and Lentils

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This is one of my favorite lentil dishes. It is hearty and flavorful and makes an excellent vegetarian main dish. You could make it a vegan dish by using soy cheese instead of mozzarella. If you're using fresh herbs instead of dried, use half as much.”
1hr 5mins

Ingredients Nutrition


  1. On an oiled cookie sheet, roast the eggplant, onion, and bell pepper at 425 for about 30 minutes (turning at least once).
  2. Meanwhile, bring the vegetable broth (or water) to a boil. Add the seasonings, rice and lentils. Cover and simmer for about 30 minutes, until tender. It should still be a little soupy.
  3. Stir vegetables, rice and lentils, and olive oil together with 1 cup of mozzarella.
  4. Spread into 9x13 pan and top with remaining cheese.
  5. Bake at 425 for 30 minutes.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a