Eggplant Lentil Bolognese
recipe

A delicious and nutritious vegan dish, perfect for a quick weeknight meal, and packed with flavor. Great served over pasta!
Preparation Time: 30 minutes
Serving Size: 4 servings

Ingredients:

- 1 large eggplant
- 1 can (400 g) red lentils
- 1 onion
- 2 garlic cloves
- 1 can (400 g) crushed tomatoes
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder (optional)
- Salt and pepper to taste
- Pasta (spaghetti or your favorite pasta)

Instructions:

1. Peel and dice the eggplant. Sprinkle with salt and let it sit for about 10 minutes to draw out moisture. Rinse and dry.
2. Chop the onion and garlic.
3. Heat olive oil in a large pan over medium heat. Add the onion and garlic, sautéing until softened.
4. Add the eggplant to the pan and cook until it is browned.
5. Rinse the lentils and add them to the pan. Pour in the crushed tomatoes along with balsamic vinegar, oregano, and chili powder. Season with salt and pepper.
6. Simmer the mixture over low heat for about 15-20 minutes until the eggplant is tender and the flavors meld together.
7. Cook the pasta according to package instructions and serve with the eggplant lentil bolognese.
Nutritional Information (per serving):
- Energy: 350 kcal
- Protein: 15 g
- Carbohydrates: 60 g
- Fat: 10 g
- Fiber: 12 g

Reviews: 3.56 (1386 reviews) ★★★★★ share