Roasted Eggplant and Lentils |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 4 |
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From Cooking light. All I have to say: Eggplant! Lentils! Yum! Ingredients:
6 cups cubed eggplants |
1 tablespoon olive oil |
1 tablespoon low sodium soy sauce |
1 tablespoon lemon juice |
2 teaspoons paprika |
1 teaspoon dried oregano |
2 garlic cloves, minced |
2 cups chopped leeks |
2 cups diced carrots |
2 cups no-salt-added tomato juice |
1 tablespoon white wine vinegar |
1 tablespoon honey |
1/4 teaspoon salt |
1 (28 ounce) can no-salt-added whole tomatoes, undrained and chopped |
2 cups cooked lentils |
1/2 cup dry breadcrumbs |
1/2 cup grated parmesan cheese |
Directions:
1. preheat oven to 375.
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. bake at 375 for 30 minutes.
3. coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add leek and carrot; saute five 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 and sprinkle over each serving. Bake at 375 for 10 minutes or until browned.
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