Barbecued Eggplant And Lentils (Special Issue) Recipe

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Servings: 4

Ingredients

Cost per serving $2.89 view details

Directions

  1. Preheat oven to 375.
  2. 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.
  3. 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.
  4. 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.
  5. Yield: 4 servings. WW POINTS: 7
  6. 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%
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