EGGPLANT WITH LENTILS AND GOAT CHEESE
Provided by Larraine Perri
Categories Bake Low Fat Vegetarian Low Cal High Fiber Dinner Goat Cheese Eggplant Lentil Healthy Self Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 14
Steps:
- Heat oven to 475°. Remove pulp from eggplants; cut pulp from one eggplant into 1/4-inch cubes and discard the rest. Coat eggplant shells with cooking spray; sprinkle with 1/4 teaspoon salt. On a baking sheet lined with parchment paper, place eggplant shells open side down. In a bowl, coat eggplant cubes with cooking spray and toss with 1/4 teaspoon salt; place in one layer on a second baking sheet lined with parchment paper. Bake eggplant shells and cubes until tender, 10 minutes. Remove eggplant; reduce oven to 350°. In a medium nonstick skillet over medium heat, heat oil. Cook onion, celery and carrot until soft, 5 minutes. Add garlic; cook, 1 minute. Add lentils, eggplant cubes, broth, vinegar, pepper and remaining 1/4 teaspoon salt; reduce heat to simmer, stirring occasionally, 5 minutes. Stir in chopped mint. Flip shells on baking sheet and stuff with lentil-eggplant mixture; cover with aluminum foil and bake until warm; 10 minutes. Top with cheese and mint leaves.
BALSAMIC EGGPLANT WITH LENTILS AND GOAT CHEESE RECIPE - (4.4/5)
Provided by mirelsonp
Number Of Ingredients 18
Steps:
- 1. Preheat oven to 425 degrees F. 2. Whisk together the balsamic, oil, mustard, honey, and red pepper flakes, and season with salt. Add the sliced eggplant and allow to marinate for 10 minutes. Lay slices on a parchment-lined baking sheet and roast in the oven for 15 minutes, flip, and bake another 10 minutes. Remove from oven and allow to cool on a tray. 3. Meanwhile, in another bowl, toss lentils, nuts, vinegar, oil thyme, and shallots together. Season with salt and pepper. Reserve. 4. Serve on a platter, and arrange a bed of spinach. Lay a slice of eggplant down, then add a spoonful of lentil mixture, then another slice of eggplant and continue to fan out the pieces to cover the spinach. Sprinkle goat cheese on top. garnish with toasted nuts and lightly drizzle with balsamic reduction. Serve immediately.
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- Preheat the oven to 375°. Cut the eggplants in half lengthwise and place in a baking pan. Score the flesh of the eggplants in a criss-crossing pattern, taking care not to cut all the way through. Drizzle with olive oil and sprinkle with kosher salt, pepper, thyme leaves and red pepper flakes, to taste. Place the diced zucchini and cherry tomatoes in another baking pan and season in the same way.
- Transfer the eggplant to the preheated oven and roast for 40 to 45 minutes, until the flesh is softened and beginning to turn golden brown. About halfway through the roasting time, add the pan with the zucchini and tomatoes and roast for 15 to 18 minutes, until the zucchini is crisp-tender and the tomatoes are beginning to release some of their juices. Remove and let cool.
- In the meantime, place the lentils, vegetable stock, water, carrot, shallot, garlic, thyme, bay leaf and 1/2 teaspoon of kosher salt in a medium saucepan and bring to a boil over high heat. Once boiling, reduce to a simmer and cook for 20 to 25 minutes, until the lentils are tender. Taste for seasonings and adjust if necessary. Drain and remove the bay leaf, thyme sprigs and carrot chunks.
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