Roasted Eggplant And Lentil Skillet
Hearty eggplant roasted and tossed with cooked lentils for a satiating, nutrient-dense vegetarian meal. Excellent for blood sugar management due to its high fiber content.
Nutrition per serving
Ingredients
- 2 medium eggplants cubed
- 1 cup dry green lentils
- 3 cups vegetable broth
- 2 tbsp olive oil
- 1 tsp cumin
- 1/2 tsp cinnamon
- 2 cups baby spinach
- 1/4 cup pumpkin seeds
Portion guidance
Enjoy as a main meal.
Step-by-step method
- 1
Preheat oven to 400F.
- 2
Toss eggplant with olive oil and spices; roast for 25 minutes.
- 3
Cook lentils in vegetable broth until tender.
- 4
Drain excess liquid from lentils.
- 5
In a large skillet, combine roasted eggplant and lentils.
- 6
Fold in spinach until wilted.
- 7
Top with pumpkin seeds and serve.
Smart substitutions
Swap
Lentils
Chickpeas
Swap
Pumpkin seeds
Walnuts
Storage & reheating
Store in the refrigerator for up to 4 days.
This recipe is for inspiration only and is not medical advice. Carbohydrate and nutrition values are estimates. Speak with a qualified healthcare professional or registered dietitian about your personal blood sugar and dietary needs.
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