Barbecued Eggplant And Lentils Recipe

Name: Barbecued Eggplant And Lentils
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

1
Preheat oven to 375u00b0.
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 375u00b0 for 30 minutes.
3
Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add leek and carrot; saute 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.
4
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 375u00b0 for 10 minutes or until browned.
5
Note: Recipe can be prepared in a 3-quart casserole dish, if desired.

508

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 6 cups cubed eggplant, 1 tablespoon olive oil, 1 tablespoon low-sodium soy sauce, 1 tablespoon lemon juice, and more.

Yes, Barbecued Eggplant And Lentils falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Barbecued Eggplant And Lentils

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