Baked Eggplant & Lentils

Baked Eggplant & Lentils

Baked Eggplant & Lentils
We've got the ultimate dinner party side. This eggplant and lentil recipe uses individual gratin dishes -- so it looks every bit as appetizing as it tastes.
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At a glance
Main Ingredient:
Cooking Method:
Difficulty:
Course/Dish:
Makes:
4 servings

Ingredients
  • 6 cups cubed eggplant
  • 1 tbsp. olive oil
  • 1 tbsp. low-sodium soy sauce
  • 1 tbsp. lemon juice
  • 2 tsp. paprika
  • 1 tsp. dried oregano
  • 2 garlic cloves, minced
  • Cooking spray
  • 2 cups chopped leek
  • 2 cups diced carrot
  • 2 cups no-salt-added tomato juice
  • 1 tbsp. white wine vinegar
  • 1 tbsp. honey
  • 1/4 tsp. salt
  • 1 (28 oz.) can no-salt-added whole tomatoes, undrained and chopped
  • 2 cups cooked lentils
  • 1/2 cup dry breadcrumbs
  • 1/2 cup Parmesan cheese, grated

  • Methods/steps
    1. Preheat oven to 375 degrees.
    2. Combine first 7 ingredients in a large bowl; toss well to coat. Arrange eggplant mixture in a single layer on a baking sheet coated with cooking spray and bake at 375 degrees for 30 minutes.
    3. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add leek and carrot; sauté 5 minutes or until lightly browned. Add tomato juice, vinegar, honey, salt, and tomatoes; bring to a boil. Stir in lentils and eggplant mixture. Reduce heat; simmer 35 minutes or until thick.
    4. Spoon 2 cups mixture into 4 individual gratin dishes coated with cooking spray. Combine breadcrumbs and cheese; sprinkle 1/4 cup breadcrumb mixture over each serving. Bake at 375 degrees for 10 minutes or until browned.

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