Ingredients
6 baby eggplants stems removed and sliced into quarters lengthwise, about 1/3-inch thick
1 cup brown lentils rinsed and picked over
1 tsp salt optional
1 onion medium, chopped
4 cloves garlic minced
3 tomatoes medium ripe, chopped
1 tsp spanish paprika smoked
1/4 tsp allspice
1/4 tsp cumin
1/2 tsp ground black pepper freshly
cayenne pepper to taste
1/2 cup fresh parsley chopped
1/4 cup mint leaves fresh, chopped
1 tbsp lemon juice
salt to taste
1 cup bread crumbs may use gluten-free or omit
2 tbsps fresh parsley chopped
1 tbsp ground flaxseed optional
Join our healthy recipes mailing list!
Enter your email address and we'll send you amazing, healthy recipes every week!
Recipe Instructions
Read the instructions at FatFree Vegan KitchenNutrition Facts
210
calories
2
g fat
7
g sugar
Amount Per Serving (recipe is 6 servings)
Calories 210
Calories From Fat 20
% Daily Value*
Total Fat 2g
3%
Saturated Fat 0g
0%
Trans Fat g
Cholesterol 0mg
0%
Sodium 400mg
17%
Potassium 940mg
27%
Total Carbohydrates 39g
13%
Dietary Fiber 17g
68%
Sugars 7g
Protein 12g
24%
Vitamin A
40%
Vitamin C
45%
Calcium
8%
Iron
20%
Weight Watchers Points
PointsPlus: 4SmartPoints: 6
