Roasted Eggplant and Lentil Bowl with Garlic Yogurt Sauce

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There’s only so many ways you can spice up a veggie bowl right? Wrong! This recipe from Dietitian Debbie calls for a roasted eggplant and lentil bowl smothered in garlicky yogurt sauce. Yum! To educate yourself on eggplants, here are some cook’s notes from Dietitian Debbie herself: Use eggplants as soon as you buy them because fresher eggplants will be less bitter than older ones. Also, cook them thoroughly. Half-cooked eggplants won’t taste half as great.

dietitian debbieDeborah Davis MS, RD is a Registered Dietitian who practices clinical dietetics in Chicago, Illinois. She shares practical nutrition tips and healthy recipes on her personal blog, Dietitian Debbie Dishes. In her free time, you’ll likely find Deborah in the kitchen, camera and spatula in hand, developing recipes for her blog and freelance pieces. Connect with Deborah on Twitter and Instagram. Photo courtesy of Deborah Davis.

Original recipe published on Dietitian Debbie Dishes.

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