Barbecued Eggplant and Lentils

Recipe from

Cooking Light

Nutritional Information

Calories 403
Caloriesfromfat 21 %
Fat 9.3 g
Satfat 3.5 g
Monofat 4.1 g
Polyfat 1 g
Protein 20.9 g
Carbohydrate 63.5 g
Fiber 7.2 g
Cholesterol 11 mg
Iron 6.8 mg
Sodium 688 mg
Calcium 364 mg


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


Preheat oven to 375°.

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 375° 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 375° for 10 minutes or until browned.

Note: Recipe can be prepared in a 3-quart casserole dish, if desired.