When I found this recipe last night, I knew I had to make it today! I love eggplant (as you may know by now..) and I love stew-y concoctions. This can be a great way to introduce your kids to new things, although it may be “scary” looking, once your kids try it, they may eat more unknown food since they know how good this one tastes! I really liked it, I enjoyed it with the shirataki tofu noodles while my mom had it with some tri-colored couscous.
Skillet Eggplant and Lentils (serves 3-4)
- 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 teaspoons oregano
- 1 teaspoon dried basil
- 1/2 teaspoon thyme
- 1 15-ounce can lentils, rinsed (or 1 1/2 cups cooked lentils)
- ground black pepper, to taste
- 1/4 teaspoon hot smoked paprika or cayenne pepper, optional
- 1 cup tomato puree or crushed tomatoes
- 1/3 cup unsweetened non-dairy yogurt (or plain greek yogurt)
- 1 cup fresh basil, minced
- 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.
- 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. Cover and cook for 10-15 minutes, 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.
Nutrition (per serving, 4): 158 calories, 11 calories from fat, 1.3g total fat, 0mg cholesterol, 87.8mg sodium, 859.2mg potassium, 31g carbohydrates, 12.5g fiber, 6.2g sugar, 9.6g protein, 4.9 points.
my lunch and my mom’s lunch!
ooo still hot!