GRILLED EGGPLANT LENTIL STACK BOWL WITH TAHINI
The Grilled Eggplant Lentil Stack Bowl With Tahini is a warm and plant-forward dish that delivers earthy richness and balanced nutrition in a compact format. This stack bowl contains grilled slices of tender aubergine layered with seasoned lentils and topped with a creamy tahini-lemon drizzle, all lifted by fresh coriander. The bold textures and zesty flavours make it both satisfying and energising. This Grilled Eggplant Lentil Stack Bowl With Tahini is naturally vegan and high in fibre, making it ideal for those seeking a wholesome and meat-free lunch with Mediterranean flair and minimal preparation time.
RECIPE CATEGORY
Lunch
SERVING SIZE
1
CUISINE
Mediterranean
PREPARATION/TECHNIQUES
Grill, Simmer, No-Cook
OCCASION/HOLIDAY
Spring, Summer, Picnic
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Healthy, High Fibre, Low Fat, Organic, Wheat / Gluten-Free, Low Sodium
DISH TYPE
Main Course
INGREDIENTS
- 80 grams | 2.82 ounces | 2 grilled eggplant slices
- 100 grams | 3.53 ounces | ½ cup cooked lentils
- 15 grams | 0.53 ounces | 1 tablespoon tahini
- 5 millilitres | 0.17 fluid ounces | 1 teaspoon lemon juice
- 3 grams | 0.11 ounces | 1 tablespoon chopped coriander
- 3 grams | 0.01 ounces | 1 pinch salt
- 3 grams | 0.01 ounces | 1 pinch black pepper
FULL NUTRITIONAL INFORMATION
- Calories: 322 kilocalories
- Total Fat: 13.5 grams
- Saturated Fat: 2.1 grams
- Carbohydrates: 31.8 grams
- Fibre: 9.3 grams
- Sugar: 3.9 grams
- Protein: 17.9 grams
- Sodium: 324 milligrams
- Calcium: 69 milligrams
- Iron: 3.4 milligrams
- Potassium: 652 milligrams
PREPARATION
- Grill The Aubergine: Brush aubergine slices lightly with olive oil, season with a pinch of salt and grill on medium heat for 2 to 3 minutes on each side until soft and charred.
- Cook The Lentils: If using dry lentils, rinse and simmer in water for 20 to 25 minutes until tender, then drain. If using pre-cooked lentils, warm gently.
- Make The Tahini Drizzle: In a small bowl, whisk together tahini, lemon juice, a dash of warm water, salt and pepper until smooth and pourable.
- Assemble The Stack: Place one grilled aubergine slice on a plate, layer with lentils, then top with the second aubergine slice. Drizzle over the tahini dressing.
- Garnish And Serve: Sprinkle chopped coriander on top and serve warm or at room temperature.
PREPARATION TIME
10 minutes
COOKING TIME
15 minutes
TIPS
Here are some helpful tips for the preparation of Grilled Eggplant Lentil Stack Bowl With Tahini:
- Choose Firm Aubergines: They hold their shape better when grilled and make for easier stacking.
- Batch-Cook Lentils: Keep portions in the refrigerator or freezer to save time on future meals.
- Thin The Tahini: Use warm water gradually to reach the perfect sauce consistency.
- Keep It Neat: Use a ring mould for stacking if you want a tidy and layered appearance.
VARIATIONS
- Add Vegetables: Layer in grilled courgette or roasted red pepper for extra colour and volume.
- Include Grains: Add a layer of quinoa or wild rice beneath the stack for added energy.
- Change Herbs: Use parsley, mint or basil instead of coriander for different flavour notes.
- Boost Protein: Mix lentils with chickpeas or top with a spoonful of vegan yoghurt.
PREPPING AND STORAGE
- Refrigerator Storage: Store assembled bowls or individual components in airtight containers for up to 3 days.
- Freezer Tips: Freeze cooked lentils separately in small portions for up to 2 months.
- Reheat Gently: Warm the aubergine and lentils together in the microwave or on the stovetop before serving.
