Barbecued Eggplant And Lentils (Special Issue) Recipe

• 6 c. cubed eggplant
• 1 Tbsp. extra virgin olive oil
• 1 Tbsp. low-sodium soy sauce
• 1 Tbsp. lemon juice
• 2 tsp paprika
• 1 tsp dry oregano
• 2 x garlic cloves, chopped Cooking spray
• 2 c. minced leek
• 2 c. diced carrot
• 2 c. no-salt-added tomato juice
• 1 Tbsp. white wine vinegar
• 1 Tbsp. honey
• 1/4 tsp salt
• 29 ounce canned no-salt-added whole tomatoes undrained and minced
• 2 c. cooked lentils
• 1/2 c. dry breadcrumbs
• 1/2 c. grated Parmesan cheese

1. Preheat oven to 375.
2. Combine first 7 ingredients in a large bowl; toss well to coat.
3. Arrange eggplant mix in a single layer on a baking sheet coated with cooking spray.
4. Bake at 375 for 30 min.
5. Place a nonstick skillet coated with cooking spray over medium-high heat till warm.
6. Add in leek and carrot; saute/fry 5 min.
7. Add in tomato juice, vinegar, honey, salt, and tomatoes; bring to a boil.
8. Stir in eggplant mix and lentils.
9. Reduce heat; simmer 35 min or possibly till thick.
10. Spoon 2 c. mix into each of 4 gratin dishes coated with cooking spray.
11. Combine bread-crumbs and cheese; sprinkle each serving with 1/4cup breadcrumb mix.
12. Bake at 375 for 10 min or possibly till browned.
13. Yield: 4 servings.
14. WW POINTS: 7
15. Note: Recipe can be prepared in a 3-qt casserole dish, if you like.

eggplant, extra virgin olive oil, soy sauce, lemon juice, paprika, oregano, garlic, leek, carrot, nosalt, white wine vinegar, honey, salt, salt, cooked lentils, breadcrumbs, parmesan cheese

Taken from cookeatshare.com/recipes/barbecued-eggplant-and-lentils-special-issue-78567 (may not work)