Balsamic Eggplant with Lentils & Goat Cheese – Lentils.org

Balsamic Eggplant with Lentils & Goat Cheese

  By lentilsorg  ,   

July 10, 2015

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  • Prep: 5 Minutes
  • Cook: 25 Minutes
  • 5 Minutes

    25 Minutes

    30 Minutes

  • Yields: 6
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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.

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)

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Nutrition Facts

Serving Size1 cup (250 mL)
Calories310
Sodium260 mg
Potassium469 mg
Protein9 g
Cholesterol15 mg
Sugar16 g
Total Fat20 g
Saturated Fat5 g
Total Carbohydrates26 g
Dietary Fiber6 g