Lentil and Eggplant Casserole

Indulge in this satisfying Lentil and Eggplant Casserole, a hearty blend of protein-rich lentils and nutrient-packed eggplant. The layers of soft eggplant and tender lentils are enhanced with a selection of herbs and spices that meld beautifully in this simple, yet flavorful dish. It’s an excellent choice for a nourishing meal that can please anyone looking for a meatless option. Enjoy the melding of textures and flavors that make this casserole a comforting and healthy addition to your dining table.

Ingredients

• 1 medium eggplant, diced
• 1 cup dried green lentils, rinsed
• 1 14 oz can diced tomatoes
• 1 cup vegetable broth
• 1 tsp Dried Oregano
• 1/2 tsp Garlic Powder
• 1/2 tsp Onion Powder

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, sauté the diced eggplant with a tablespoon of oil over medium heat until it is lightly browned, about 5 minutes.
3. Add the rinsed lentils, diced tomatoes, and vegetable broth to the skillet. Stir in the Dried Oregano, Garlic Powder, and Onion Powder.
4. Bring the mixture to a simmer and allow it to cook for about 5 minutes, stirring occasionally to prevent sticking.
5. Carefully transfer the mixture into a casserole dish.
6. Bake the casserole in the preheated oven for 30 minutes, or until the lentils are fully cooked and tender.

Keywords: Vegetarian, Hearty, Nutritious, Casserole, Dinner

Spice Rack: Dried Oregano, Garlic Powder, Onion Powder

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Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

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