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Ingredients
US|METRIC
4 SERVINGS
- 1 onion (large, chopped)
- 4 cloves garlic (minced)
- 1 eggplant (large, about 18 ounces cut into quarters lengthwise and sliced into 1/4-inch wedges)
- 1/4 cup water
- 2 tsp. oregano
- 1 tsp. dried basil
- 1/2 tsp. thyme
- 15 oz. lentils (rinsed, or 1 1/2 cups cooked lentils)
- ground black pepper (to taste)
- 1/4 tsp. hot smoked paprika (or cayenne pepper, optional)
- 1 cup tomato puree (or crushed tomatoes)
- 1/3 cup non dairy yogurt (unsweetened, if yogurt isn’t available, try 1/4 cup unsweetened soymilk mixed with 1 tsp. lemon juice)
- 1 cup fresh basil (minced)
- Parmesan (“Almond, ” see below)
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