Eggplant with Baked Lentils

A great idea on how to use eggplants. The dish is meatless, and lentils provide the necessary proteins. We used green lentils, but you can use any other type, just adjust the cooking time accordingly. For a vegan version, use vegan cheese.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 35 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 2 piece Eggplant, raw

  • 1 piece Onion, raw

  • 3 pods Garlic, fresh

  • 300 g Lentils, raw

  • 1 teaspoon Spices, paprika

  • 0.25 teaspoons Spices, cumin, seeds

  • 1 pinch Spices, chili powder

  • 1 spoon Tomato, concentrate

  • 1 can Tomato, pieces - can

  • 0.5 l Water

  • pieces Salt, table

  • 200 g Cheese, mozzarella

Steps

  1. Preheat the oven to 200 degrees Celsius. Grease a baking dish (30 x 20 cm) with olive oil.

  2. Slice the eggplants into 1 cm thick rounds, salt them, and let them sit. Peel and finely chop the onion and garlic separately.

  3. Heat olive oil in a pot and sauté the onion until lightly browned. Add the garlic, and as soon as it becomes fragrant, add the lentils. Quickly sauté, then add paprika, cumin, chili, tomato paste, and peeled tomatoes. Stir and pour in 0.5 liters of water or broth. Cook for 25 minutes, then season with salt and pepper to taste.

  4. While the lentils are cooking, pat the eggplant slices dry with a paper towel. Heat olive oil in a large pan and fry the eggplant slices on both sides until lightly browned.

  5. Assemble the dish by layering half of the eggplant slices at the bottom of the baking dish, top with half of the lentils, and sprinkle with half of the cheese. Repeat the process.

  6. Bake the meatless dish in the preheated oven for 20 minutes, then let it rest for 10 minutes before serving.

Nutrition Information (Per 100g)

  • Calories: 101.77 kcal
  • Fat: 2.4 g
    • Saturated Fat: 1.33 g
  • Carbohydrates: 12.89 g
    • Sugars: 1.12 g
  • Protein: 6.57 g
  • Fiber: 5.45 g