Indian-Style Eggplants Involtini
- Yield 4 servings
Serve this eggplant and red lentil dish with basmati rice.
- Red Lentils:
- 2 cups red lentils, rinsed
- 1/2 teaspoon turmeric
- 2 bay leaves
- 1 cinnamon stick
- 3 cups water
- 1 tablespoon canola oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon good quality curry spice
- 3 tomatoes, chopped
- Coconut Cream Sauce:
- 2 (8-ounce) cans light coconut milk
- 1/4 cup agave nectar, corn syrup or honey
- 1/2 cup white miso
- 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.