Skillet Eggplant and Lentils

Name: Skillet Eggplant and Lentils
Ingredients: 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; 1 cup fresh basil, minced; “Almond Parmesan,” see below

Skillet Eggplant and Lentils was pinched from <a href="http://blog.fatfreevegan.com/2011/08/skillet-eggplant-and-lentils-with-almond-parmesan.html" target="_blank">blog.fatfreevegan.com.</a>

"If you have them, use 3-4 small Japanese eggplants instead of one large one. Just slice into 1/4-inch pieces, no need to slice lengthwise...."

INGREDIENTS

•

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

•

1 cup fresh basil, minced

•

“Almond Parmesan,” see below

Go To Recipe

review

►