This Italian-style recipe combines eggplant and lentils in a skillet with a creamy sauce and zesty almond parmesan for a quick vegan meal.
I’m packing my bags and getting ready to fly to Portland early tomorrow morning for Vida Vegan Con, and with all my travel preparations, I haven’t had much time to cook. Since my family will be fending for themselves while I’m gone (and probably eating too much take-out), I wanted to get one last healthy meal on the table before I go. I had an eggplant that needed using and several basil plants that needed pruning, so I threw together this easy one-pot meal.
I was fortunate enough to have a can of lentils in the pantry. Finding canned lentils in our local stores can be hit or miss, so when I do find them, I like to stock up. It isn’t like lentils take all that long to cook, but sometimes, having them already prepared can be a huge time and energy saver. It’s often the difference between making a meal with lentils and making a meal with my trusty old favorite, chickpeas.
This simple recipe turned out to be a big hit. My husband raved about it (and especially loved the Almond Parmesan) while my daughter grumbled about the eggplant but wound up eating every bite. If you use canned or already prepared lentils, you can have this homely-looking but tasty dish on the table in about a half hour.
Want More WFPB Eggplant Recipes?
This is just one of the many different eggplant recipes on this blog, including:
- Vegan Eggplant Parmesan
- Supercharged Baba Ganoush (Eggplant Dip with Chickpeas)
- Oven-Fried Eggplant PoBoy Sandwiches
- Eggplant and Chickpea Curry
- Roasted Eggplant Pesto
Skillet Eggplant and Lentils with Almond Parmesan
- 1 large onion chopped
- 4 cloves garlic minced
- 1 large eggplant (about 18 ounces) cut into quarters lengthwise and sliced into 1/4-inch wedges
- 1/4 cup water
- 2 teaspoons oregano
- 1 teaspoon dried basil
- 1/2 teaspoon thyme
- 1 15-ounce can lentils rinsed (or 1 1/2 cups cooked lentils)
- ground black pepper to taste
- 1/4 teaspoon hot smoked paprika or cayenne pepper optional
- 1 cup tomato puree or crushed tomatoes
- 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 cup fresh basil minced
- 1/4 cup nutritional yeast
- 1/3 cup whole raw almonds
- Saute the onion in a large, non-stick skillet until it begins to brown. Tip: Add a small pinch of baking soda to speed up browning. Add the garlic and cook for another minute.
- Add the eggplant, water, and herbs and stir well to coat the eggplant with the seasonings. Cover tightly and cook until the eggplant begins to soften, about 6 minutes, stirring frequently.
- Add all remaining ingredients EXCEPT the fresh basil and Almond Parmesan. Cover and cook for 10-15 minutes, until eggplant is tender and sauce has thickened. Season to taste with salt, add fresh basil, and serve over pasta or brown rice or other whole grain. Top with Almond Parmesan, if desired.
To Make Almond Parmesan
- Process 1/4 cup nutritional yeast and 1/3 cup whole raw almonds in a blender or food processor until crumbly. Store in refrigerator.
Nutritional info is approximate.
Please pin and share!