Barbecued Eggplant and Lentils
6 cups cubed eggplant
1. Preheat oven to 375 degrees.
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
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
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 degrees 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 degrees for 10 minutes or until browned.
Yield: 4 servings.
Note: Recipe can be prepared in a 3-quart casserole dish, if desired.
I used cauliflower instead of carrots, and it tasted great. Absolutely delicious.
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