Roasted eggplant lentil mash with carrots and peppers

A creamy base is the perfect foil for the roasted colourful vegetables. Perfect to make ahead and enjoy at room temperature or right from the oven.
Shredded roasted carrot and eggplant overtop lentils served in wooden platter
6 servings  / 55 min

Prep 20 min / Cook 35 min

  • 1 small eggplant (about 1 1/2 lb/750 g)
  • 4 carrots (about 12 oz/360 g), peeled and cut in half crosswise
  • 3 green onions, cut into 2 inch (5 cm) pieces
  • 1 red bell pepper, sliced
  • 1 tbsp (15 mL) canola oil
  • 1 large clove garlic, minced
  • 1/4 cup (50 mL) chopped fresh cilantro
  • Pinch pepper
  • 1 can (19 oz/540 mL) no salt added lentils, drained and rinsed
  • 2 tbsp (25 mL) tahini paste or other nut or seed butter
  • Dash hot pepper sauce (optional)
  1. Cut the eggplant in half lengthwise and spray with cooking spray. Place on parchment paper lined baking sheet.
  2. Cut carrots into 1/2 inch (1 cm) thick strips and toss with green onions, pepper, oil, garlic and half of the cilantro and pepper. Spread around the eggplant and roast in 400° F (200° C) oven for about 35 minutes or until eggplant is soft and carrots are golden.
  3. Scoop flesh out of eggplant into a bowl and stir in lentils, remaining cilantro and tahini. Spoon into shallow serving dish and top with roasted carrot mixture. Serve warm.

Vegetarian main: Serve 4 as a main course.

Nutritional info per serving (1 of 6 servings)
  • Calories 170
  • Protein 8 g
  • Total Fat 6 g
    Saturated Fat 1 g
    Cholesterol 0 mg
  • Carbohydrates 25 g
    Fibre 6 g
    Total sugars 6 g
    Added sugars 0 g
  • Sodium 181 mg
  • Potassium 505 mg

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