Here are two ingredients that together are a winning combination: eggplant and lentils. Alone they yield a very tasty dish, but when we add some Indian spices the result is even better. Spices are also always helpful for anyone on a diet, giving lots of flavor even to low-oil recipes.
Of course my air fryer also came to the rescue — I used it to cook the eggplants. I’ve been using it every day for years, sometimes multiple times a day; I wouldn’t know what to do without it.
The recipe is therefore very simple: just combine the two main ingredients and dose the spices well. I also added a green bell pepper that I needed to use up, but you can omit it. This recipe is ideal for anyone following a vegan diet. Here’s how I made it.
Other light eggplant recipes can be found here:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Cooking time: 20 Minutes
- Portions: 3
- Cooking methods: Stovetop, Air fryer
- Cuisine: Healthy
- Seasonality: Spring, Summer and Fall
Ingredients
- 2 eggplants
- 3 cups cooked lentils (or, alternatively, 3/4 cup dry (about 5.6 oz) boiled)
- 1 green bell pepper (optional)
- 1 onion
- 4 tsp extra virgin olive oil
- to taste dried spices (garlic, onion, turmeric, cumin, paprika, ginger)
- 1 tsp ground cumin
- 2 tsp curry powder (follow the link to make it at home)
- to taste fresh cilantro or parsley
- to taste salt
- Total points = 16 WW points
- Points per serving 5 WW points (served as a single meal)
Tools
- Air fryer
- Pan
Steps
First, clean the eggplants and dice them. If you are using the bell pepper, do the same.
In a bowl, season the eggplant with 2 teaspoons of oil, salt and a sprinkle of some or all of these dried spices: garlic, onion, turmeric, cumin, paprika, ginger. Add the bell pepper if you are using it.
Place everything in the air fryer basket and cook for about 15 minutes at 392°F, shaking the basket occasionally.
If you don’t have an air fryer, you can place the seasoned eggplant on a baking sheet lined with parchment paper and roast for about 25 minutes at 428°F in the oven. You can also cook them in a pan, taking care not to over-mash the eggplant.
In a nonstick pan, sauté 1 teaspoon of oil, the onion sliced, 1 teaspoon of cumin and 2 teaspoons of curry powder. If it dries out too much, add a splash of water.
When the onion has softened, add the drained cooked lentils and sauté for a few minutes so they absorb the flavors.
Then add the eggplants, stir and let warm over low heat for a few minutes.
Adjust salt and turn off the heat. Drizzle the last teaspoon of oil and add chopped cilantro or parsley to taste.
And here is our dish of eggplant and spiced lentils, ready to be served. What an aroma! Serve it with some bread and the meal is complete.
Since lentils are a source of protein, consider this dish as a protein course plus a side. In addition to bread you can add cooked whole grains such as spelt to make it a balanced one-dish meal. Of course, count the additional Weight Watchers points.
I hope you liked the recipe; I look forward to comments and photos below the recipe or on Facebook.
Enjoy your meal!
By Giovanna Buono
Storage
If you have leftovers you can keep them in the fridge for 3 or 4 days. You can also prepare the eggplants and the lentils separately and freeze them. Thaw and then follow the recipe steps.
