Roasted Eggplant with Goat Cheese, Lentils, and Thyme Recipe

This is a simple, quick and healthy recipe that you can make in minutes. The lentils provide protein while the thyme and goat cheese add flavor to this dish. This is a great vegetarian option for lunch or dinner!

“Roasted Eggplant with Goat Cheese, Lentils, and Thyme Recipe” is a recipe that combines eggplant, lentils, and thyme. The dish has a Mediterranean flavor. Read more in detail here: goat cheese sage pasta.

To prepare a wonderful and substantial meal, combine healthy, basic ingredients like goat cheese, lentils, and thyme in this Roasted Eggplant with Thyme, Lentils, and Goat Cheese dish. It’s a simple meal that you’ll want to include in your dinner rotation.

Are you looking for additional lentil-cooking recipe ideas? Try this Green Lentil Salad with Grilled Peaches, Goat Cheese, and Rosé Vinaigrette or my Butternut Squash Lentil Stew.

Roasted Eggplant with Goat Cheese, Lentils, and Thyme

Even though our kitchen is usually full with baked sweets, Alex and I like to eat healthy, vegetable-forward dishes for supper. Dope Soup, Ottolenghi’s Fattoush Salad, and Healthy Mushroom Bolognese are among the dishes on our dinner table. Simple but tasty, hearty yet healthful, and with a fondness for Mediterranean, Italian, and Thai cuisines, I’d define our eating preferences.

So it’s no wonder that we adore warm roasted veggies, delicious cheeses, and legumes throughout the winter months. Things that are basically healthy, but not so healthy that just glancing at them makes you drop three pounds.

This recipe for roasted eggplant is filling and flavorful.

This Roasted Eggplant with Goat Cheese and Lentils is just what we’re looking for. It’s straightforward, filling, and flavorful. After all, after working in a bakery all day, the last thing I want to do at night is cook a complicated dinner that takes over an hour to prepare. Of course, high-quality foods are essential while eating simpler meals. They provide the best taste, nutrients, and general delectability.

Organic baby eggplants, for example, are creamy and lack the tannic flavor that larger eggplants sometimes have. This recipe is made even creamier by using fresh goat cheese rather of pre-crumbled goat cheese.


Which Goat Cheese Should I Use For This Eggplant Recipe?

In the spirit of goat cheese, I used Vermont Creamery’s fresh goat cheese for my Roasted Eggplant with Goat Cheese and Lentils dish. Not only have I loved Vermont Creamery since I was a child, but I also visited their headquarters in — you guessed it — Vermont a few years ago and fell even more in love with their products and brand. They are absolutely wonderful individuals that run their company with the utmost respect for their farmers and staff.

Okay, does anybody else find themselves salivating at the mere mention of cheese? Isn’t that normal?


What Is The Best Way To Roast An Eggplant?

It’s easy to roast an eggplant if you’ve never done it before. Eggplants are soft and simple to chop, and there’s no need to spend time scraping out seeds or anything. When roasting eggplants, keep the following in mind:

  • Cut the eggplant in half lengthwise and then slice and score it. Then, using a criss-cross pattern, score the eggplants all over, being careful not to cut through the skin (you should score the eggplants fairly deep, though).
  • Drizzle with olive oil – Drizzle olive oil over the eggplant and rub some of it into the cuts with your fingertips.
  • Bake the eggplant with the sliced flesh facing upwards, skin side down. When the eggplant is golden brown in color and just starting to burn, it’s time to remove it from the oven.


Cooking Instructions for This Roasted Eggplant Recipe

Use canned lentils – For this roasted eggplant dish, use a can of pre-cooked lentils to save time. (However, if you have dried lentils on hand and want to use them up, you may boil them yourself.)

While you don’t need to purée the lentils, mashing them up with a fork will help them cling to the top of the roasted eggplant. About half of the lentils should be mashed.

Use freshly squeezed lemon juice rather than bottled lemon juice to get the greatest taste. This is a filling supper meal, and the fresh lemon juice gives a welcome burst of brightness.


Loves, have a wonderful Friday! Enjoy!


This easy, substantial, and comforting recipe of roasted eggplant with goat cheese and lentils is one you’ll want to prepare every weekday this winter!

  • Sarah Fennel is the author of this piece.
  • Time to Prepare: 10 minutes
  • Time to prepare: 40 minutes
  • Time spent: 50 minutes
  • 2 1x yield
  • Dinner is a category of food.
  • Oven method
  • American cuisine
  • Sarah Fennel is the author of this piece.
  • Time to Prepare: 10 minutes
  • Time to prepare: 40 minutes
  • Time spent: 50 minutes
  • 2 1x yield
  • Dinner is a category of food.
  • Oven method
  • American cuisine



  • Sarah Fennel is the author of this piece.
  • Time to Prepare: 10 minutes
  • Time to prepare: 40 minutes
  • Time spent: 50 minutes
  • 2 1x yield
  • Dinner is a category of food.
  • Oven method
  • American cuisine


  • 2 cleaned baby eggplants
  • 3 tablespoons extra virgin olive oil
  • 1 bunch thyme (fresh)
  • a half teaspoon of salt
  • 16 oz. pre-cooked black lentils in a can
  • 1/4 cup parsley leaves, tender stems
  • a quarter-cup of lemon juice
  • 2 tablespoons extra virgin olive oil
  • a pinch of salt
  • a pinch of black pepper
  • red pepper flakes (pinch)
  • 2 oz. fresh goat cheese from Vermont Creamery
  • 2 tblsp. toasted pine nuts, to serve as a garnish (optional)
  • garnish with purple microgreens (optional)


  1. Preheat the oven to 375 degrees Fahrenheit. Using parchment paper, line a large baking sheet.
  2. Eggplants should be cut in half lengthwise. Cut a criss-cross pattern into the eggplant flesh, being careful not to cut through the skin. Drizzle olive oil all over the eggplant, rubbing it into the flesh with your fingertips.
  3. Place eggplant halves on a baking pan, flesh side up. 2 teaspoons thyme leaves, picked from the thyme bunch and scattered equally over the eggplant Season with salt.
  4. Bake the eggplants for 40-50 minutes, or until golden brown and charred on the edges. Allow eggplants to cool somewhat after taking them out of the oven before topping with the other ingredients.
  5. Assemble the rest of your ingredients while the eggplants are cooking. Combine lentils, parsley, lemon juice, olive oil, salt, pepper, and red pepper flakes in a medium mixing bowl. Crush the lentils with the backside of a fork until roughly half of them are slightly crushed. The idea is to make the lentils cling together so they don’t slip off the eggplants afterwards. Remove from the equation.
  6. Add a couple spoonfuls of lentils to your heated eggplants. Garnish with pine nuts and micro greens after crumbling the goat cheese over the lentils!

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Salad de Chimichurri de Steak

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Green Goddess Pizza in the Spring

Soup with Creamy Roasted Cauliflower

Risotto with tomatoes and shrimp

Vermont Creamery is a sponsor of this content. All content and thoughts are all mine. Thank you for your continued support of the companies that make Broma possible!

The “charcuterie board for two recipe” is a delicious and easy way to make a charcuterie board. The ingredients needed are eggplant, goat cheese, lentils, and thyme.

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