Roasted eggplant lentil mash with carrots and peppers
A creamy base is the perfect foil for the roasted colourful vegetables. Perfect to make ahead and enjoy at room temperature or right from the oven.
This recipe has been adapted to include Health Canada’s food safety guidance.
170 cal
Serves 6
Prep time
0h 20m
Cook time
0h 35m
Total time
0h 55m
Ingredients
Directions
-
Step 1
Wash hands with soap and warm water for at least 20 seconds. Clean and dry all food preparation surfaces. -
Step 2
Scrub carrots with a clean vegetable brush under cool running water. Also, gently rinse eggplant, green onions, bell pepper, garlic clove and fresh cilantro under cool running water before preparing the ingredients. -
Step 3
Cut the eggplant in half lengthwise and spray with cooking spray. Place on parchment paper lined baking sheet. -
Step 4
Cut carrots into 1/2 inch (1 cm) thick strips and toss with green onions, pepper, oil, garlic and half of the cilantro and pepper. Spread around the eggplant and roast in 400° F (200° C) oven for about 35 minutes or until eggplant is soft and carrots are golden. -
Step 5
Scoop flesh out of eggplant into a bowl and stir in lentils, remaining cilantro and tahini. Spoon into shallow serving dish and top with roasted carrot mixture. Serve warm. -
Step 6
Store any leftovers away in the fridge within two hours, or sooner if they’re in a warm location.
Tips
-
Vegetarian main: Serve 4 as a main course.
Nutritional information
Per serving (1 of 6)
- Calories
- 170
- Protein
- 8 g
- Sodium
- 181 mg
- Potassium
- 505 mg
- Total fat
- 6 g
- Saturated fat
- 1 g
- Carbohydrates
- 25 g
- Fibre
- 6 g
- Sugars
- 6 g
- Added sugars
- 0 g
Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2017.
