Roasted Eggplant and Lentils
65 mins (prep 5, cooking 60)
13 ingredients
6-8 servings
This is one of my favorite lentil dishes. It is hearty and flavorful and makes an excellent vegetarian main dish. You could make it a vegan dish by using soy cheese instead of mozzarella. If you're using fresh herbs instead of dried, use half as much.

Categories:  lentil , main-dish , beans , <-4-hours , vegetarian , vegetable , time-to-make ,
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Serving Size (267.5 g)
Servings 6
Amount per Serving
Calories 279.83 Calories from Fat 55.26
% Daily Value *
Total Fat 6.14g 56.72%
Saturated Fat 0.91g 27.35%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 1174.36mg 293.59%
Total Carbohydrate 46.38g 92.76%
Dietary Fiber 11.04 g 265.07%
Sugars 2.32 g %
Protein 10.72g 128.6%
Vitamin A 434.1IU% Vitamin C 1.41mg%
Calcium 32.3mg% Iron 3.09mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
medium eggplants, large, dried oregano, dried mint, shredded mozzarella cheese