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Ingredientes
- 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
Direcciones
- Preheat oven to 375.
- Combine first 7 ingredients in a large bowl; toss well to coat. Arrange eggplant mix in a single layer on a baking sheet coated with cooking spray. Bake at 375 for 30 min.
- Place a nonstick skillet coated with cooking spray over medium-high heat till warm. Add in leek and carrot; saute/fry 5 min. Add in tomato juice, vinegar, honey, salt, and tomatoes; bring to a boil. Stir in eggplant mix and lentils. Reduce heat; simmer 35 min or possibly till thick.
- Spoon 2 c. mix into each of 4 gratin dishes coated with cooking spray. Combine bread-crumbs and cheese; sprinkle each serving with 1/4cup breadcrumb mix. Bake at 375 for 10 min or possibly till browned.
- Yield: 4 servings. WW POINTS: 7
- Note: Recipe can be prepared in a 3-qt casserole dish, if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 645g | |
| Recipe makes 4 servings | |
| Calories 619 | |
| Calories from Fat 84 | 14% |
| Total Fat 9.51g | 12% |
| Saturated Fat 3.08g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 1338mg | 56% |
| Potassium 2053mg | 59% |
| Total Carbs 101.05g | 27% |
| Dietary Fiber 38.8g | 129% |
| Sugars 21.6g | 14% |
| Protein 36.33g | 58% |
