Broma Bakery · by Sarah Fennel
Roasted Eggplant with Goat Cheese, Lentils, and Thyme
NUTRITION · PER SERVING50M COOK
CAL 39%·PRO 58%
CARBS 82G43% OF CAL
34G FIBER22G OTHER26G TOTAL SUGAR
FAT 40G47% OF CAL
8G SAT32G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted eggplant served with lentils, goat cheese, and pine nuts, garnished with fresh herbs and lemon. A hearty vegetarian dish perfect for winter weeknights.
mainamerican🍪 sheet pan🔥 ovengluten freevegetarian
View the full recipe on Broma Bakery →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 2 baby eggplants, washed
- 3 tablespoons olive oil
- 1 bunch fresh thyme
- 1/2 teaspoon salt
- 16 oz can pre-cooked black lentils
- 1/4 cup fresh parsley with tender stems
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- pinch salt
- pinch pepper
- pinch red pepper flakes
- 2 oz Vermont Creamery fresh goat cheese
- 2 tablespoons roasted pine nuts, for garnish (optional)
- purple micro greens, for garnish (optional)
At a glance
PER SERVING · TIME 50M
CAL 39%·PRO 58%
CARBS 82G43% OF CAL
34G FIBER22G OTHER26G TOTAL SUGAR
FAT 40G47% OF CAL
8G SAT32G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 40m
- Sodium
- 1414mg
- Total sugar
- 26g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 2096mg
- Calcium
- 189mg
- Iron
- 11mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1414MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.