Barbecued Eggplant and Lentils

Barbecued Eggplant and Lentils
Barbecued Eggplant and Lentils

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 6

    cups cubed eggplant

  • 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

  • Cooking Spray

  • 2

    cups chopped leek

  • 2

    cups diced carrot

  • 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 (2 ounces) grated parmesan cheese

Directions

Preheat oven to 375º. 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 375º 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 375º for 10 minutes or until browned.

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