Barbecued Eggplant and Lentils

By Lv2Cook

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

Details

Servings 1

Preparation

Step 1

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.