Barbecued Eggplant and Lentils

Name: Barbecued Eggplant and Lentils
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 794 grams no-salt-added whole tomatoes, undrained and chopped; 473 milliliters diced carrot; 473 milliliters cooked lentils; 118 milliliters dry breadcrumbs; 1 liters cubed eggplant; 2 garlic cloves, minced; 1 Tbsp honey; 473 milliliters chopped leek; 1 Tbsp lemon juice; 1 Tbsp low-sodium soy sauce; 1 Tbsp olive oil; 1 teaspoon dried oregano; 2 teaspoons paprika; 57 grams 1/2 cup grated Parmesan cheese; 0 teaspoons salt; 473 milliliters no-salt-added tomato juice; 1 Tbsp white wine vinegar

Barbecued Eggplant and Lentils might be just the main course you are searching for. This recipe covers 41% of your daily requirements of vitamins and minerals. One serving contains 449 calories, 23g of protein, and 10g of fat. This recipe serves 4. From preparation to the plate, this recipe takes roughly 45 minutes. If you have eggplant, carrot, olive oil, and a few other ingredients on hand, you can make it. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing

Instructions

Preheat oven to 37

Equipment you will use

Oven

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.

Ingredients you will need

Cooking Spray

Eggplant

Equipment you will use

Baking Sheet

Bowl

Bake at 375 for 30 minutes.

Equipment you will use

Oven

Coat a nonstick skillet with cooking spray; place over medium-high heat until hot.

Ingredients you will need

Cooking Spray

Equipment you will use

Frying Pan

Add leek and carrot; saut 5 minutes or until lightly browned.

Ingredients you will need

Carrot

Leek

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.

Ingredients you will need

Tomato Juice