You are here: Home » Recipes » Indian-Style Eggplants Involtini Indian-Style Eggplants Involtini Recipe by Relish ContributorKitchen Tested Yield 4 servings Serve this eggplant and red lentil dish with basmati rice. PrintEmail Ingredients Red Lentils:2 cups red lentils, rinsed1/2 teaspoon turmeric2 bay leaves1 cinnamon stick3 cups water1 tablespoon canola oil1 large onion, chopped3 garlic cloves, minced1 tablespoon good quality curry spice3 tomatoes, choppedCoconut Cream Sauce:2 (8-ounce) cans light coconut milk1/4 cup agave nectar, corn syrup or honey1/2 cup white miso Instructions To make eggplant: Preheat oven to 400F. Lay eggplant slices on a baking pan lined with parchment paper. Spray with olive oil and sprinkle with salt and pepper. Bake 10 to 12 minutes until softened. Set aside to cool. To make lentils: Place lentils, turmeric, bay leaves and cinnamon stick in a saucepan and add water (the lentils should be covered). Bring to a boil, reduce heat and simmer, uncovered, 30 to 35 minutes until lentils are cooked through and most liquid is absorbed (add more water if necessary to be sure lentils cook until tender). Remove from heat and set aside Heat canola oil in a nonreactive small saute pan over medium heat. Add onions, garlic and curry spice. Saute 3 minutes until softened. Add tomatoes and continue to saute 1 minute. Add to cooked lentils and combine well. To make sauce: Place coconut milk and agave nectar, corn syrup or honey in a saucepan and simmer 15 minutes. Remove from heat and whisk in the miso. To assemble: Place 2 tablespoons lentil mixture at end of each eggplant slice and roll up. Place all rolls in a 13 x 9-inch baking pan. Cover with sauce and bake 40 minutes, uncovered, until heated through.