Lentils Over Creamy Eggplant
Ingredients
Metric
480 g ~ 2 cans cooked lentils
30 g ~ 2 tbsp tomato paste
10 ml ~ ½ tbsp agave or maple syrup
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
Creamy Eggplant:
1 kg eggplant
180 ml milk | soy, oat or cashew
15 g ~ 1 tbsp tahini
10 ml ~ ½ tbsp lemon juice or vinegar
1 tsp garlic powder
½ tsp salt
Optional Garnish:
1 tbsp fresh parsley
⅛ tsp ground black pepper
US
16 oz ~ 2 cans cooked lentils
2 tbsp tomato paste
½ tbsp agave or maple syrup
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
Creamy Eggplant:
2 lb eggplant
⅔ cup milk | soy, oat or cashew
1 tbsp tahini
½ tbsp lemon juice or vinegar
1 tsp garlic powder
½ tsp salt
Optional Garnish:
1 tbsp fresh parsley
⅛ tsp ground black pepper
MAKES2 large / 4 small portions
PREP TIME15 minutes
COOKING TIME20 minutes
TOTAL TIME35 minutes
Steps
1Preheat the oven to 200°C (400°F) Fan. Peel and cut eggplants into equal bite-sized pieces. Add to a baking tray lined with baking paper. Spray or drizzle with olive oil and mix to coat.
2Roast in the middle of the oven for 10 minutes. Stir with a spatula and roast for another 10 minutes or until the eggplant is soft and cooked through.
3In the meantime, drain and rinse cooked lentils. Add drained lentils, tomato paste, syrup, smoked paprika, garlic powder, onion powder and salt to a medium-sized saucepan.
4Mix to combine.
5Set heat to very low (induction #2), cover the saucepan with a lid and cook for 10 minutes. Stir occasionally. Set aside.
6Add roasted eggplant, milk, tahini, lemon juice (or any type of vinegar), garlic powder and salt to a blender (large cup).
7Blend for 60 seconds. Shake the cup - or mix the contents with a spoon or a spatula. Blend for another 60 seconds, or until smooth.
8Split into two portions and spread the cream eggplant on top of plates using a spoon or a spatula.
9Top with cooked lentils.
10Garnish with fresh parsley and sprinkle with freshly ground black pepper.
Nutritional Info
Makes 2 large / 4 small portions
480 Calories per large portion
30g protein
80g carbohydrates
23g fiber
7g fat
480 Calories per large portion
30g protein
80g carbohydrates
23g fiber
7g fat
High in Vitamins B1, B2, B3, B5, B6, Folate, K
High in Omega 3 & 6
High in Calcium
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
High in Selenium
High in Zinc
High in Omega 3 & 6
High in Calcium
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
High in Selenium
High in Zinc
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