Roasted Eggplant And Lentils Recipes

ROASTED EGGPLANT LENTIL SALAD (AUBERGINE SALAD)

Steps:

• Dressing - shake in a jar.

ROASTED EGGPLANT AND LENTILS

Steps:

• preheat oven to 375.
• combine first 7 ingredients in a large bowl; toss well to coat. Arrange eggplant mixture in a single layer on a baking sheet coated with cooking spray. bake at 375 for 30 minutes.
• coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add leek and carrot; saute five minutes or until lightly browned. Add tomato juice, vinegar, honey, salt, and tomatoes; bring to a boil. Stir in lentils and eggplant mixture. Reduce heat; simmer 35 minutes or until thick.
• Spoon 2 cups mixture into 4 individual gratin dishes coated with cooking spray. Combine breadcrumbs and cheese and sprinkle over each serving. Bake at 375 for 10 minutes or until browned.

ROASTED EGGPLANT AND LENTILS

Steps:

• On an oiled cookie sheet, roast the eggplant, onion, and bell pepper at 425 for about 30 minutes (turning at least once).
• Meanwhile, bring the vegetable broth (or water) to a boil. Add the seasonings, rice and lentils. Cover and simmer for about 30 minutes, until tender. It should still be a little soupy.
• Stir vegetables, rice and lentils, and olive oil together with 1 cup of mozzarella.
• Spread into 9x13 pan and top with remaining cheese.
• Bake at 425 for 30 minutes.

LENTIL AND ORZO STEW WITH ROASTED EGGPLANT

Steps:

• Heat the oven to 425 degrees. In a large bowl, toss the eggplant with 1/4 cup olive oil and crushed coriander seeds until coated; season with salt and pepper. Arrange in an even layer on a large rimmed baking sheet and roast until eggplant is tender and golden brown, 25 to 30 minutes, giving the baking sheet a shake halfway through roasting to toss the eggplant pieces for even cooking.
• In a large skillet, heat the remaining 2 tablespoons oil over medium. Add the carrot, onion and celery. Season with salt and pepper. Cook, stirring frequently, until vegetables are softened, about 3 minutes.
• Stir in the garlic and tomato paste and cook, stirring occasionally, until tomato paste begins to darken on the bottom of the pan, about 5 minutes.
• Stir in the lentils until coated. Pour in stock or water and bring to a boil over high heat. Lower to medium and simmer until lentils are tender, 20 to 30 minutes, depending on the type and age of lentils you use.
• Stir in the orzo and cook until softened, 8 to 10 minutes. Remove from heat and stir in the lemon zest and juice.
• Season to taste with salt and pepper. Top with the roasted eggplant pieces and large shavings of ricotta salata, and serve with lemon wedges for squeezing.

LENTIL AND ROASTED EGGPLANT SOUP

Steps:

• Prick the skin of the eggplants, and roast in an oven at 180°C until soft.
• Remove the flesh from the eggplants and roughly chop.
• In a heavy based pan, sweat (cook gently) the onions and garlic in olive oil.
• Add the spice mix, tomato, eggplant, and half of the coriander and basil.
• Sweat for a few minutes to release the flavours.
• Add the lentils and potatoes cover with water.
• Bring to a simmer, and remove any scum, which rises to the surface.
• Simmer until lentils and potatoes are tender (approx 20 - 30 minutes).
• Finish by seasoning, and stirring through the lemon juice, and remaining herbs.
• To serve, garnish with some fresh coriander and lemon juice.
• Spice mix:
• Lightly toast spices in a hot dry frypan until they crackle and become fragrant. (Be careful not to burn them).
• Grind mixture in a mortar and pestle or a spice grinder.