Mediterranean Roasted Eggplant Grain Bowl (Printable)
Vibrant bowl with roasted eggplant, tender grains, fresh vegetables, and creamy tzatziki sauce for Mediterranean flavors.
# What You’ll Need:
→ Roasted Eggplant
01 - 2 medium eggplants, cut into 1-inch cubes
02 - 3 tablespoons olive oil
03 - 1 teaspoon dried oregano
04 - 1/2 teaspoon smoked paprika
05 - Salt and freshly ground black pepper to taste
→ Grains
06 - 1 cup farro or quinoa, rinsed
07 - 2 cups vegetable broth or water
08 - 1/4 teaspoon salt
→ Tzatziki Sauce
09 - 1 cup Greek yogurt
10 - 1/2 cucumber, grated and squeezed dry
11 - 1 clove garlic, minced
12 - 1 tablespoon extra virgin olive oil
13 - 1 tablespoon fresh dill, chopped
14 - 1 tablespoon lemon juice
15 - Salt and pepper to taste
→ Fresh Bowl Toppings
16 - 1 cup cherry tomatoes, halved
17 - 1 cup cucumber, diced
18 - 1/2 red onion, thinly sliced
19 - 1/2 cup crumbled feta cheese
20 - 1/4 cup kalamata olives, pitted and sliced
21 - 1/4 cup fresh parsley, chopped
22 - Lemon wedges for serving
# How-To Steps:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss eggplant cubes with olive oil, oregano, smoked paprika, salt, and pepper until evenly coated.
03 - Spread seasoned eggplant in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, turning halfway through, until golden and tender.
04 - Bring vegetable broth and salt to a boil in a saucepan. Add farro or quinoa, reduce heat to low, cover, and simmer until tender. Cook farro for 25 to 30 minutes or quinoa for 15 to 18 minutes. Drain any excess liquid and fluff with a fork.
05 - Combine Greek yogurt, grated cucumber, minced garlic, olive oil, chopped dill, lemon juice, salt, and pepper in a bowl. Mix thoroughly until smooth and well incorporated. Refrigerate until ready to serve.
06 - Halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, crumble the feta cheese, and chop the fresh parsley.
07 - Divide cooked grains among 4 bowls. Arrange roasted eggplant, cherry tomatoes, cucumber, red onion, feta cheese, kalamata olives, and parsley on top. Add a generous swirl of tzatziki sauce and serve with lemon wedges.
# Expert Advice:
01 -
- The tzatziki does double duty as both sauce and cooling element against the warm spiced eggplant.
- Everything roasts or simmers while you chop, so it feels composed rather than chaotic.
- Leftovers pack beautifully for lunch the next day.
02 -
- Crowded eggplant steams instead of roasts, so use two pans if necessary rather than piling everything on one sheet.
- Tzatziki tastes significantly better after sitting in the fridge for at least an hour so the flavors marry.
03 -
- Grate the garlic directly into the yogurt so it distributes evenly without biting into chunks.
- Let the assembled bowl sit for two minutes before eating so the tzatziki starts to seep into the warm grains.