NUTRITION

SERVINGS

INGREDIENTS

1 medium Eggplant (~300g)

1.5 cups cooked Red Lentils (~400g)

0.33 cup Plain Nonfat Greek Yogurt (~80g)

1/2 cup Diced Tomatoes (~120g)

1 small Red Onion (70g)

1 teaspoon Olive Oil

2 Garlic cloves

1 tablespoon Lemon Juice

2 tablespoons Fresh Parsley

Salt & Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F (200°C). Slice the eggplant in half lengthwise and score the flesh lightly with a knife. Drizzle with olive oil, season with salt and pepper, and place cut side up on a baking sheet.

• 2

  Roast the eggplant for about 25-30 minutes, until the flesh is soft and beginning to caramelize.

• 3

  Meanwhile, heat a small pan over medium heat and add a tiny bit of olive oil if needed. Sauté the chopped red onion and minced garlic until translucent and fragrant.

• 4

  Add the cooked red lentils and diced tomatoes to the pan. Season with salt, pepper, and a squeeze of lemon juice. Let the mixture heat through for 5 minutes, stirring occasionally.

• 5

  Remove the pan from heat and gently stir in the Greek yogurt to create a creamy texture. Taste and adjust the seasonings as necessary.

• 6

  Spoon the creamy lentil mixture generously into the roasted eggplant halves. Garnish with fresh parsley and an extra drizzle of lemon juice if desired.

• 7

  Serve warm and enjoy this hearty and nutritious dish perfect for any meal of the day.