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Рецепт Barbecued Eggplant And Lentils (Special Issue)
by Global Cookbook

Barbecued Eggplant And Lentils (Special Issue)
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Ингредиенты

  • 6 c. cubed eggplant
  • 1 Tbsp. extra virgin olive oil
  • 1 Tbsp. low-sodium soy sauce
  • 1 Tbsp. lemon juice
  • 2 tsp paprika
  • 1 tsp dry oregano
  • 2 x garlic cloves, chopped Cooking spray
  • 2 c. minced leek
  • 2 c. diced carrot
  • 2 c. no-salt-added tomato juice
  • 1 Tbsp. white wine vinegar
  • 1 Tbsp. honey
  • 1/4 tsp salt
  • 29 ounce canned no-salt-added whole tomatoes undrained and minced
  • 2 c. cooked lentils
  • 1/2 c. dry breadcrumbs
  • 1/2 c. grated Parmesan cheese

Инструкции

  1. Preheat oven to 375.
  2. Combine first 7 ingredients in a large bowl; toss well to coat. Arrange eggplant mix in a single layer on a baking sheet coated with cooking spray. Bake at 375 for 30 min.
  3. Place a nonstick skillet coated with cooking spray over medium-high heat till warm. Add in leek and carrot; saute/fry 5 min. Add in tomato juice, vinegar, honey, salt, and tomatoes; bring to a boil. Stir in eggplant mix and lentils. Reduce heat; simmer 35 min or possibly till thick.
  4. Spoon 2 c. mix into each of 4 gratin dishes coated with cooking spray. Combine bread-crumbs and cheese; sprinkle each serving with 1/4cup breadcrumb mix. Bake at 375 for 10 min or possibly till browned.
  5. Yield: 4 servings. WW POINTS: 7
  6. Note: Recipe can be prepared in a 3-qt casserole dish, if you like.