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.
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
- 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.
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