BBQ Lentils and Eggplant

Serves: 4

Nutrition Information Per Serving:

calories total fat sat fat protein fiber sodium (mg) carbs ww pts
415 8 3 21 17 656 71 8

recipe 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
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-ounce) can no-salt-added whole tomatoes, undrained and chopped
2 cups cooked lentils
1/2 cup dry breadcrumbs
1/2 cup (2 ounces) grated Parmesan cheese

recipe directions
Preheat oven to 375*F. 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 for 30 minutes.

Spray a nonstick skillet with nonstick 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 for 10 minutes or until browned.


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