Roasted Eggplant and Lentils

Recipe by Mandala
READY IN: 1hr 5mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • On an oiled cookie sheet, roast the eggplant, onion, and bell pepper at 425 for about 30 minutes (turning at least once).
  • Meanwhile, bring the vegetable broth (or water) to a boil. Add the seasonings, rice and lentils. Cover and simmer for about 30 minutes, until tender. It should still be a little soupy.
  • Stir vegetables, rice and lentils, and olive oil together with 1 cup of mozzarella.
  • Spread into 9x13 pan and top with remaining cheese.
  • Bake at 425 for 30 minutes.
Advertisement