These Roasted Harissa Eggplant Halves make for a healthy and delicious dinner recipe that’s gluten-free and dairy-free!
Did you know that eggplant is a fruit?? I know. SHOCKED. Who knew?? Or maybe I’m the last to know. Here I am all proud of myself for eating a veggie-loaded meal for dinner and it turns out it’s a FRUIT. What?
Well, it’ll always be a veggie in my heart. Especially since it’s loaded with fiber, vitamin B, folate, and all kinds of nutrition! (Not that that’s what makes a veggie a veggie…but you know what I mean!)
Combine it with roasted chicken, wholesome lentils, and savory harissa sauce and you’ve got yourself a tasty and nourishing dinner meal! And since pregnancy has had me craving all the things (ahem, bad-for-you things…), these Roasted Harissa Eggplant Halves were a total win for me. 😉
I love how easy these Roasted Harissa Eggplant Halves are to make!
For this recipe, I used a pre-roasted chicken that I had made earlier in the week. You can do this by following this recipe or simply buying a roasted chicken at the store (and anyway, they always smell SO good)! I also used pre-made harissa sauce to speed things up a little. Another option is to use microwavable lentils to make this recipe a little bit easier (but if you don’t, lentils are SUPER easy to make, so no worries)!
Roasted Harissa Eggplant Halves
These Roasted Harissa Eggplant Halves make for a healthy and delicious dinner recipe that's gluten-free and dairy-free!
- 3 eggplants, halved
- 4 Tbsp olive oil
- 6 Tbsp harissa sauce
- 2 chicken breasts, cooked (about 8 oz.)
- 1 cup lentils, cooked (about 1/2 cup dry)
- 1 tsp garlic powder
- 1/4 tsp turmeric
- 1/2 tsp coriander, ground
- 1/2 tsp cumin
- 1/2 cup dairy-free yogurt, plain
- fresh parsley (optional)
Preheat the oven to 375 degrees.
Cut each eggplant in half and cut lines into the flesh side of each one.
Brush 2 Tbsp olive oil and the harissa sauce evenly over the eggplant halves and place each eggplant cut side down on a baking sheet lined with foil.
Roast for 30 minutes.
Brush the remaining olive oil over the flesh side of the halves and place back in the oven (cut side down) for another 15 minutes (or until soft).
While the eggplant is roasting, mix the cooked lentils with the spices.
Remove the eggplant halves from the oven and top each one with dairy free yogurt, cooked chicken, cooked lentils, salt, pepper, and parsley (optional).
Serve and enjoy!
Carbs: 24 Fat: 20 Protein: 15