Curried Eggplant and Lentil Salad
Tuesday, December 27, 2016
Prep Time: 15 minutes
Cook Time: 25 minutes*
2 cups fat-free vegetable broth or water
1 cup dry lentils, rinsed and drained
2 tsp. curry powder, divided
2 garlic cloves, minced
1/4 tsp. smoked paprika
2 tbsp. olive oil, divided
2 (8-oz.) eggplants, trimmed, cut into slices 1/2-inch thick
1 cup diced cucumber
1/2 cup diced red bell pepper
2 tbsp. red wine vinegar
1 (5-oz.) pkg. arugula leaves
1. In a nonstick saucepan bring broth, lentils, 1 teaspoon of the curry powder and garlic to boiling; reduce heat to low. Cook, covered, 15 to 20 minutes or until lentils are tender. Remove from heat; let stand 10 minutes. Drain excess liquid.
2. Meanwhile, in a small bowl combine paprika and remaining 1 teaspoon curry powder. Brush 2 teaspoons of the oil on eggplant slices. Sprinkle evenly with paprika mixture.
3. Coat, grill rack with nonstick cooking spray. Preheat grill to medium (300°F to 350°F). Place eggplant slices on grill. Grill 2 to 4 minutes per side or just until tender. Remove from grill; place on a cutting board. Let stand 8 to 10 minutes; dice eggplant.
4. In a large bowl combine lentils, eggplant, cucumber and bell pepper; season with pepper to taste. Drizzle with vinegar and remaining 4 teaspoons oil; toss to coat. Place arugula on individual plates, top each with 1 cup of the eggplant mixture, and serve.
Per serving: 200 calories, 6g fat, 0.5g saturated fat, 0mg cholesterol, 210mg sodium, 28g carbohydrate, 8g fiber, 11g protein
*stand time extra