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Roasted Eggplant and Lentils

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“From Cooking light. All I have to say: Eggplant! Lentils! Yum!”
1hr 30mins

Ingredients Nutrition


  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; saute five 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 and sprinkle over each serving. Bake at 375 for 10 minutes or until browned.

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