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Ingredients
US|METRIC
6 SERVINGS
- 6 baby eggplants (stems removed and sliced into quarters lengthwise, about 1/3-inch thick)
- 1 cup brown lentils (rinsed and picked over)
- 1 tsp. salt (optional)
- 1 onion (medium, chopped)
- 4 cloves garlic (minced)
- 3 tomatoes (medium ripe, chopped)
- 1 tsp. spanish paprika (smoked)
- 1/4 tsp. allspice
- 1/4 tsp. cumin
- 1/2 tsp. freshly ground black pepper
- cayenne pepper (to taste)
- 1/2 cup fresh parsley (chopped)
- 1/4 cup fresh mint leaves (chopped)
- 1 Tbsp. lemon juice
- salt (to taste)
- 1 cup bread crumbs (may use gluten-free or omit)
- 2 Tbsp. fresh parsley (chopped)
- 1 Tbsp. ground flax seeds (optional)
- olive oil spray
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NutritionView More
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240Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories240Calories from Fat20 |
| % DAILY VALUE |
| Total Fat2.5g4% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium660mg28% |
| Potassium950mg27% |
| Protein13g |
| Calories from Fat20 |
| % DAILY VALUE |
| Total Carbohydrate45g15% |
| Dietary Fiber17g68% |
| Sugars7g |
| Vitamin A40% |
| Vitamin C45% |
| Calcium10% |
| Iron25% |
* 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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