Barbecued Eggplant and Lentils

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 403
  • Calories from fat: 21%
  • Fat: 9.3g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 4.1g
  • Polyunsaturated fat: 1g
  • Protein: 20.9g
  • Carbohydrate: 63.5g
  • Fiber: 7.2g
  • Cholesterol: 11mg
  • Iron: 6.8mg
  • Sodium: 688mg
  • Calcium: 364mg

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

Preparation

  1. Preheat oven to 375°.
  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 375° for 30 minutes.
  3. 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.
  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 375° for 10 minutes or until browned.
  5. Note: Recipe can be prepared in a 3-quart casserole dish, if desired.
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