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11Ingredients
60Minutes
290Calories
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Ingredients
US|METRIC
4 SERVINGS
- 4 eggplant (small, ~500 g each)
- 2 Tbsp. avocado oil (if avoiding oil, sub water)
- 1 pinch sea salt
- 1 batch lentils (Moroccan-Spiced)
- 1 3/4 cups crushed tomatoes (~375 g, crushed are best for flavor and texture // can sub diced or puréed tomatoes)
- 1/4 tsp. sea salt (each, and black pepper, plus more to taste)
- 1/2 tsp. smoked paprika (plus more to taste)
- 1 1/2 Tbsp. vegan Parmesan cheese
- 1 1/2 Tbsp. gluten (free panko bread crumbs, I like Ian’s brand panko bread crumbs)
- chopped parsley (Fresh, or cilantro)
- brown rice (or White, or cauliflower rice)
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NutritionView More
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290Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories290Calories from Fat70 |
| % DAILY VALUE |
| Total Fat8g12% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium370mg15% |
| Potassium1630mg47% |
| Protein12g |
| Calories from Fat70 |
| % DAILY VALUE |
| Total Carbohydrate52g17% |
| Dietary Fiber19g76% |
| Sugars11g |
| Vitamin A25% |
| Vitamin C40% |
| Calcium10% |
| Iron10% |
* 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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Reviews(1)
Francis Schneider 5 years ago
I did a lighter version. I did not fry the eggplant. I seasoned it with spice. And sprayed interior hallow with spray olive oil. Microwaved on fresh vegetable setting. Lentil mixture I used diced celery, onion, crused tomato, brown rice, 1 tblsp oriental 5 spice and 1 tsp smoked paprika. Microwaved on veg setting 5.5 minutes. Top with cheese at end.