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Recipe by

Lentils.org

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Balsamic Eggplant with Lentils & Goat Cheese

Prep Time: 5 Minutes

Total time: 30 Minutes

Servings: 6

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

    Eggplant

    ½ cup (125 mL) balsamic vinegar

    2 Tbsp (30 mL) canola oil

    1 Tbsp (15 mL) whole grain mustard

    2 Tbsp (30 mL) honey

    ½ tsp (2 mL) red pepper flakes

    ¼ tsp (1 mL) salt

    1 (1¼ lb/625 g) eggplant, cut into ¼ inch slices

    Lentils & Base

    ¾ cup (175 mL) cooked black (Beluga) or green lentils

    ½ cup (125 mL) toasted pecans or walnuts, roughly chopped (reserve some for garnish)

    1 Tbsp (15 mL) balsamic vinegar

    1 Tbsp (15 mL) canola oil

    1 tsp (5 mL) chopped thyme

    1 tsp (5 mL) minced shallot

    2 cups (500 mL) thinly sliced baby spinach, or baby arugula

    ½ cup (125 mL) crumbled goat cheese, for garnish

    2 Tbsp (30 mL) balsamic reduction, for garnish (optional)

Directions

  1. PREHEAT oven to 425ºF (220ºC).
  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 down on a parchment lined baking tray 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 & pepper. Reserve.
  4. SERVE on a long plate or 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.

Nutritional Information

  • Serving Size: 1 cup (250 mL)
  • Per serving:
  • Calories 310
  • Total Fat 20 g
  • Saturated Fat 5 g
  • Cholesterol 15 mg
  • Carbohydrates 26 g
  • Dietary Fibre 6 g
  • Sugar 16 g
  • Protein 9 g
  • Sodium 260 mg
  • Potassium 469 mg
  • Folate 88 mcg

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