Roasted Eggplant And Lentils Recipe

Name: Roasted Eggplant And Lentils
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium eggplants, peeled and cubed; 1 bell pepper, chopped; 1 large onion, chopped; 1 cup brown rice; 1 cup lentils; 5 cups vegetable broth (or water); 1 tablespoon dried oregano; 2 tablespoons dried mint; 1 teaspoon black pepper; 1 teaspoon salt; 2 tablespoons olive oil; 1 1/2 cups shredded mozzarella cheese

Servings: persons

2 medium eggplants, peeled and cubed
1 bell pepper, chopped
1 large onion, chopped
1 cup brown rice
1 cup lentils
5 cups vegetable broth (or water)
1 tablespoon dried oregano
2 tablespoons dried mint
1 teaspoon black pepper
1 teaspoon salt
2 tablespoons olive oil
1 1/2 cups shredded mozzarella cheese

1
On an oiled cookie sheet, roast the eggplant, onion, and bell pepper at 425 for about 30 minutes (turning at least once).
2
Meanwhile, bring the vegetable broth (or water) to a boil. Add the seasonings, rice and lentils. Cover and simmer for about 30 minutes, until tender. It should still be a little soupy.
3
Stir vegetables, rice and lentils, and olive oil together with 1 cup of mozzarella.
4
Spread into 9x13 pan and top with remaining cheese.
5
Bake at 425 for 30 minutes.

463

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 12 ingredients. The key ingredients include: 2 medium eggplants, peeled and cubed, 1 bell pepper, chopped, 1 large onion, chopped, 1 cup brown rice, and more.

Yes, Roasted 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.

Roasted Eggplant And Lentils

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