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Baked Eggplant & Lentils

It’s time to get excited about eggplants. 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. Super healthy ingredients combine to make this one superb dish. Life taste good with these lentils.


Baked Eggplant & Lentils

Ingredients

For 4 people

  • 6 cup(s) cubed eggplant
  • 1 tablespoon(s) olive oil
  • 1 tablespoon(s) low-sodium soy sauce
  • 1 tablespoon(s) lemon juice
  • 2 teaspoon(s) paprika
  • 1 teaspoon(s) dried oregano
  • 2 garlic cloves, minced
  • 2 cup(s) chopped leek
  • 2 cup(s) diced carrot
  • 2 cup(s) no-salt-added tomato juice
  • 1 tablespoon(s) white wine vinegar
  • 1 tablespoon(s) honey
  • 1/4 teaspoon(s) salt
  • 3 1/2 cup(s) can no-salt-added whole tomatoes, undrained and chopped
  • 2 cup(s) cooked lentils
  • 1/2 cup(s) dry breadcrumbs
  • 1/2 cup(s) Parmesan cheese, grated

Directions

  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.

Nutrition facts

  • Kcal: 437.13 kcal
  • Fibers (g): 17.01g
  • Sodium (mg): 697.12mg
  • Carbs: 77.27g
  • Fat: 7.92g
  • Saturated fat (g): 2.68g
  • Proteins: 20.29g