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  • Serves 4 (4.4 lb)
  • Ready in 10M
Skillet Eggplant and Lentils with Almond Parmesan

Ingredients

  • 1 large eggplant (about 18 ounces) cut into quarters lengthwise and sliced into 1/4-inch wedges 1 large eggplant (about 18 ounces) cut into quarters lengthwise and sliced into 1/4-inch wedges
  • 1 15-ounce can lentils, rinsed (or 1 1/2 cups cooked lentils) 1 15-ounce can lentils, rinsed (or 1 1/2 cups cooked lentils)
  • 1 cup tomato puree or crushed tomatoes 1 cup tomato puree or crushed tomatoes
  • 1 large onion, chopped 1 large onion, chopped
  • 1/3 cup unsweetened non-dairy yogurt (if yogurt isn’t available, try 1/4 cup unsweetened soymilk mixed with 1 tsp. lemon juice) 1/3 cup unsweetened non-dairy yogurt (if yogurt isn’t available, try 1/4 cup unsweetened soymilk mixed with 1 tsp. lemon juice)
  • 1/4 cup water 1/4 cup water
  • 4 cloves garlic, minced 4 cloves garlic, minced
  • 2 teaspoons oregano 2 teaspoons oregano
  • 1 teaspoon dried basil 1 teaspoon dried basil
  • ground black pepper, to taste ground black pepper, to taste
  • “Almond Parmesan,” see below “Almond Parmesan,” see below
  • 1/2 teaspoon thyme 1/2 teaspoon thyme

Optional

  • 1/4 teaspoon hot smoked paprika or cayenne pepper, optional 1/4 teaspoon hot smoked paprika or cayenne pepper, optional

Nutritional values
Per serving (1.1 lb)

% Daily Values*
  • Total fat 3.1g 4%
  • Saturated fat 1g 5%
  • Protein 19.7g 39%
  • Salt 82.8mg 4%
  • Total carbs 56.7g 21%
  • Fiber, total dietary 19.3g 69%
* Percent daily value are based on a 2,000 calorie diet.
Read full directions on blog.fatfreevegan.com
Skillet Eggplant and Lentils with Almond Parmesan on blog.fatfreevegan.com
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