NUTRITION

SERVINGS

INGREDIENTS

0.75 medium eggplant

1 cup cooked brown lentils

0.75 cup non-fat Greek yogurt

1 large egg

0.5 cup tomato puree

0 tsp extra virgin olive oil

0.25 cup yellow onion

1 clove garlic

0.25 tsp ground cinnamon

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp nutritional yeast

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Slice the eggplant into 1/2-inch thick rounds and arrange them in a single layer on the prepared baking sheet.

• 3

  Lightly brush the eggplant rounds with the olive oil and roast for 15 minutes until they are tender and slightly browned.

• 4

  While the eggplant is roasting, finely dice the onion and mince the garlic.

• 5

  Heat a non-stick skillet over medium heat and sauté the onion and garlic until translucent and fragrant.

• 6

  Stir in the cooked lentils, tomato puree, cinnamon, oregano, sea salt, and black pepper, then simmer for 5 minutes to meld the flavors.

• 7

  In a small mixing bowl, whisk together the Greek yogurt, egg, and nutritional yeast until the mixture is completely smooth.

• 8

  In a small oven-safe baking dish, layer half of the roasted eggplant slices, followed by the spiced lentil mixture, and then the remaining eggplant.

• 9

  Pour the yogurt and egg mixture over the top layer, using a spatula to spread it evenly to the edges of the dish.

• 10

  Bake for 20-25 minutes until the topping is set and has developed a beautiful golden-brown hue.