Greek Bowls with Baba Ganoush

Prep Time: 80 minutes

Yield: 10

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.

Related Recipes

• Chocolate Chip Cookies
• Coconut Egg Curry
• Vegetable Sweet Corn Soup

Log in to leave a review or comment.