Mediterranean Bowl with Eggs

Instructions

1. Prepare the Eggplant

   7 min hands-on25 min waiting

   • Preheat the oven to 220°C (428°F).
   • Cut the washed eggplant into chunks and spread on a baking tray.
   • Drizzle with half of the olive oil, season with salt and pepper, and toss to coat.
   • Roast for 20–25 minutes, stirring halfway, until tender and golden brown.

2. Cook Lentils and Quinoa

   5 min hands-on40 min waiting

   • Rinse lentils and quinoa under cold water.
   • Cook lentils in a 3:1 water to lentils ratio, simmering for 20–25 minutes until tender.
   • Cook quinoa in a 2:1 water to quinoa ratio, simmering for 12–15 minutes until fluffy.

3. Boil the Eggs

   4 min hands-on12 min waiting

   • Bring a pot of water to a rolling boil.
   • Lower eggs into the water and simmer for 7 minutes for a soft yolk.
   • Transfer eggs to ice water, cool, peel, and set aside.

4. Make the Dressing

   4 min hands-on

   • Blend distilled vinegar, remaining olive oil, sun-dried tomatoes, salt, and pepper until smooth.
   • Adjust seasoning to taste and set aside.

5. Assemble the Salad Base

   4 min hands-on

   • Combine cooked lentils, quinoa, roasted eggplant, parsley, olives, and remaining sun-dried tomatoes in a bowl.
   • Pour half the dressing over and toss gently to coat.

6. Plate the Dish

   4 min hands-on

   • Spread hummus in each serving bowl as a base.
   • Divide salad mixture over the hummus.
   • Slice eggs in half and place on top, drizzling with remaining dressing.

7. Serve and Enjoy

   1 min hands-on

   • Garnish with parsley leaves and serve immediately while warm.
   • Cooking tips:
   • For a deeper flavor, marinate eggplant in olive oil, garlic, and smoked paprika before roasting.
   • Toast cooked quinoa in a dry skillet for a crunchier texture.
   • Adjust dressing consistency by adding water if too thick.