Indian-Style Eggplants Involtini

  • Yield: 4 servings


Red Lentils:
2cups red lentils, rinsed
1/2teaspoon turmeric
2 bay leaves
1 cinnamon stick
3cups water
1tablespoon canola oil
1large onion, chopped
3 garlic cloves, minced
1tablespoon good quality curry spice
3 tomatoes, chopped
Coconut Cream Sauce:
2 (8-ounce) cans light coconut milk
1/4cup agave nectar, corn syrup or honey
1/2cup white miso


  1. 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.
  2. 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
  3. 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.
  4. 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.
  5. 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.

Nutritional Info *per serving

  • Calories 621
  • Fat 14g
  • Saturated Fat 5g
  • Cholesterol 0mg
  • Sodium 1344mg
  • Carbohydrate 101g
  • Fiber 23g
  • Sugars 19g
  • Protein 31g