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.
At a glance
- Preheat oven to 375 degrees.
- 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.
- 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.
- 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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