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Baked Eggplant With Lentils, Tomatoes And A Herby Topping
QUITE GOOD FOOD13Ingredients
100Minutes
430Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 eggplant (large, aubergine)
- 2 Tbsp. olive oil
- 2 Tbsp. olive oil
- 1 red onion (spanish onion finely chopped)
- 4 cloves garlic (finely sliced)
- 2 cans chopped tomatoes
- 1 tsp. smoked paprika
- 1 tsp. brown sugar (or sweetener of your choice)
- 1 pinch cayenne pepper
- 1 cup green lentils (cooked, approx. 1/3 cup dry lentils, if cooking from scratch)
- 1/4 cup fresh oregano (finely chopped, about half a cup of loose leaves or substitute parsley)
- 1 lemon
- 10 green olives (pitted, finely chopped)
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NutritionView More
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430Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories430Calories from Fat140 |
| % DAILY VALUE |
| Total Fat16g25% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol |
| Sodium125mg5% |
| Potassium1670mg48% |
| Protein18g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate62g21% |
| Dietary Fiber29g116% |
| Sugars14g |
| Vitamin A35% |
| Vitamin C90% |
| Calcium15% |
| Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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