Eggplant and Lentils

If you have them, use 3-4 small Japanese eggplants instead of one large one. Just slice into 1/4 inch pieces, no need to slice lengthwise.

Category: Main Dish

Cuisine: American

Ready in 30 minutes
by kseidenstricker

Ingredients

1 large Onion chopped

4 cloves Garlic minced

1 large Eggplant (about 18 ounces) cut into quarters lengthwise and sliced into 1/4 inch wedges.

1/4 cup Water

2 tsp Oregano

1 tsp Basil dried

1/2 tsp Thyme

1 1/2 cups Lentils cooked

1/4 tsp Paprika hot, smoked (or cayenne pepper), optional

Black pepper ground, to taste

1 cup Tomato puree, or crushed tomatoes

1/4 cup Soy milk unsweetened, mixed with 1 tsp lemon juice

1 cup Basil fresh, minced

1/4 cup Yeast nutritional

1/3 cup Almonds whole, raw


Directions

1. Saute the onion in a large, non-stick skillet until it begins to brown. Tip: Add a small pinch of baking soda to speed up browning. Add the garlic and cook for another minute. 2. Add the eggplant, water, and herbs and stir well to coat the eggplant with the seasonings. Cover tightly and cook until the eggplant begins to soften, about 6 minutes, stirring frequently. Add all remaining ingredients EXCEPT the fresh basil and Almond Parmesan. Cover and cook for 10-15 min, until eggplant is tender and sauce has thickened. Season to taste with salt, add fresh basil, and serve over pasta or brown rice or other whole grain. Top with Almond Parmesan, if desired. 3. To make Almond Parmesan, process the nutritional yeast and whole raw almonds in a blender or food processor until crumbly. Store in the refrigerator. 4. Preparation time: 10 minutes. 5. Cooking time: 25 minutes.

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