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  • Barbecued Eggplant And Lentils (Special Issue)

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    Ingredients

    • 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

    Directions

    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.

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