Barbecued Eggplant And Lentils (Special Issue) Recipe Recipe

Name: Barbecued Eggplant And Lentils (Special Issue) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 c. cubed eggplant; 1 Tbsp. extra virgin olive oil; 1 Tbsp. low-sodium soy sauce; 1 Tbsp. lemon juice; 2 tsp paprika; 1 tsp dry oregano; 2 x garlic cloves, chopped Cooking spray; 2 c. minced leek; 2 c. diced carrot; 2 c. no-salt-added tomato juice; 1 Tbsp. white wine vinegar; 1 Tbsp. honey; 1/4 tsp salt; 29 ounce canned no-salt-added whole tomatoes undrained and minced; 2 c. cooked lentils; 1/2 c. dry breadcrumbs; 1/2 c. grated Parmesan cheese

Servings: persons

6 c. cubed eggplant
1 Tbsp. extra virgin olive oil
1 Tbsp. low-sodium soy sauce
1 Tbsp. lemon juice
2 tsp paprika
1 tsp dry oregano
2 x garlic cloves, chopped Cooking spray
2 c. minced leek
2 c. diced carrot
2 c. no-salt-added tomato juice
1 Tbsp. white wine vinegar
1 Tbsp. honey
1/4 tsp salt
29 ounce canned no-salt-added whole tomatoes undrained and minced
2 c. cooked lentils
1/2 c. dry breadcrumbs
1/2 c. grated Parmesan cheese

1
Preheat oven to 375.
2
Combine first 7 ingredients in a large bowl; toss well to coat.
3
Arrange eggplant mix in a single layer on a baking sheet coated with cooking spray.
4
Bake at 375 for 30 min.
5
Place a nonstick skillet coated with cooking spray over medium-high heat till warm.
6
Add in leek and carrot; saute/fry 5 min.
7
Add in tomato juice, vinegar, honey, salt, and tomatoes; bring to a boil.
8
Stir in eggplant mix and lentils.
9
Reduce heat; simmer 35 min or possibly till thick.
10
Spoon 2 c. mix into each of 4 gratin dishes coated with cooking spray.
11
Combine bread-crumbs and cheese; sprinkle each serving with 1/4cup breadcrumb mix.
12
Bake at 375 for 10 min or possibly till browned.
13
WW POINTS: 7
14
Note: Recipe can be prepared in a 3-qt casserole dish, if you like.

718

kcal

Calories

Fat

116

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 17 ingredients. The key ingredients include: 6 c. cubed eggplant, 1 Tbsp. extra virgin olive oil, 1 Tbsp. low-sodium soy sauce, 1 Tbsp. lemon juice, and more.

Yes, Barbecued Eggplant And Lentils (Special Issue) Recipe 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 (Special Issue) Recipe

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