YOUR SOLIN GENERATED RECIPE
Herb-Roasted Eggplant Steaks with Garlic Tomato Sauce
Savor this vibrant dish featuring thick slices of herb-roasted eggplant topped with a zesty garlic tomato sauce, accented by a protein-packed duo of hearty green lentils and a creamy nonfat Greek yogurt drizzle, finished with a sprinkle of sharp parmesan. Every bite offers a balance of savory and fresh flavors, perfect for a wholesome dinner.
INGREDIENTS
1 medium Eggplant (300g)
1 cup chopped Tomatoes (180g)
2 cloves Garlic
1 teaspoon Olive Oil
2 tablespoons Fresh Basil, chopped
1 teaspoon Dried Oregano
0.5 cup Cooked Green Lentils (100g)
0.5 cup Nonfat Greek Yogurt (120g)
1 ounce Parmesan Cheese (28g)
PREPARATION
Preheat the oven to 400°F (200°C). Slice the eggplant into 1/2 inch thick steaks. Lightly brush both sides of the eggplant slices with olive oil and season with salt, pepper, dried oregano, and a sprinkle of chopped basil.
Place the eggplant steaks on a baking sheet lined with parchment paper and roast in the oven for 25-30 minutes until they are tender and slightly golden, flipping halfway.
While the eggplant roasts, prepare the garlic tomato sauce. In a small saucepan over medium heat, add a dash of olive oil. Sauté minced garlic (from the 2 cloves) until fragrant, then add the chopped tomatoes. Let it simmer for 8-10 minutes until the sauce thickens slightly. Stir in the remaining fresh basil and adjust seasoning with salt and pepper.
To assemble, place a roasted eggplant steak on a plate, spoon a generous layer of garlic tomato sauce over the top, then evenly distribute the cooked green lentils. Drizzle with nonfat Greek yogurt and finish with a sprinkle of grated Parmesan cheese.
Serve immediately and enjoy the blend of hearty textures and aromatic flavors in every bite.