Baby eggplants are layered between an aromatic mixture of lentils,
tomatoes, mint, and spices. If you can't find baby eggplants, one large eggplant
will do.
6 baby eggplants, stems removed and sliced into quarters lengthwise (about
1/3-inch thick)
1 cup brown lentils, rinsed and picked over
1 teaspoon salt (optional)
1 medium onion, chopped
4 cloves garlic, minced
3 medium ripe tomatoes, chopped
1 teaspoon smoked Spanish paprika
1/4 teaspoon allspice
1/4 teaspoon cumin
1/2 teaspoon freshly ground black pepper
cayenne pepper to taste
1/2 cup fresh parsley, chopped
1/4 cup fresh mint leaves, chopped
1 tablespoon lemon juice
salt to taste
1/2 to 1 cup bread crumbs (may use gluten-free or omit)
2 tablespoons chopped fresh parsley
1 tablespoon ground flax seeds (optional)
olive oil spray
Prepare the baby eggplants by cutting off the stem and then slicing them
lengthwise into about 4 slices, approximately 1/3-inch thick. Place the slices
in a steamer basket, and steam them for 10 minutes, or until slices are softened
but still firm enough to handle. Do not over-cook. Set aside to cool.
While the eggplant is steaming, put the lentils in a saucepan with 3 cups of
water. Bring to a boil and then reduce heat and simmer until they are tender yet
still hold their shape, about 20-30 minutes. When they're done, remove from
heat, add the one teaspoon of salt, if you like, and allow them to sit in their
cooking water until needed.
In a large, non-stick skillet, sauté the onion until it is translucent, about 5
minutes. Add the garlic and cook for another minute. Add the tomatoes, paprika,
allspice, cumin, and black pepper. Drain the liquid from the lentils and add
them to the skillet. Add cayenne pepper to taste (I used about 1/8 teaspoon for
my mild version). Cook over medium heat for 10 minutes. Add the parsley, mint,
lemon juice, and salt to taste.
Preheat oven to 350. Lightly spray an 8-inch square baking dish with olive oil.
Line the bottom of the dish with half of the eggplant slices. Spoon half of the
lentil mixture over the eggplant slices. Repeat with remaining eggplant and
lentils. Cover the dish with aluminum foil and bake covered for 25 minutes.
Remove the aluminum foil and bake uncovered for 20 minutes.
Combine the bread crumbs with the parsley and the optional flax seed, and
sprinkle it evenly over the top the the casserole. Spray lightly with olive oil
and return to the oven. Cook until the top is medium-brown, about 5 to 10
minutes. Cut into about 6 squares and serve.
Makes about 6 servings. Per serving (including
bread crumbs and flax seeds): 200 Calories (kcal); 2g Total Fat; (8% calories
from fat); 12g Protein; 36g Carbohydrate; 0mg Cholesterol; 450mg Sodium; 14g
Fiber.