Mediterranean Eggplant Casserole
This hearty eggplant casserole will rapidly become one of your favorite comfort foods! You'll love the Greek flavors present thanks to a filet of olive oil and a combination of warm spices including paprika, coriander, oregano and a pinch of cinnamon. Easy, comforting, quick, and absolutely delicious! What are you waiting for?
- 200 g extra firm tofu diced
- 1 eggplant chopped
- 1 large yellow onion chopped
- 1 bell pepper diced
- 3 large garlic cloves minced
- 2 dry bay leaves
- 1 tsp smoked paprika
- 1 tsp ground coriander
- 1 tsp dry oregano
- 3/4 tsp ground cinnamon
- 1/2 tsp ground turmeric
- 1/2 tsp black pepper
- 794 g (28-oz) canned diced tomatoes with the juice
- 1/3 cup dried green lentils rinsed
- 1 cup water
- Fresh herbs such as parsley and mint to garnish
In a large braiser, heat up the olive oil over medium-high until shimmering but not smoking. Add onions, peppers and a dash of salt. Cook for 2-3 minutes, stirring regularly, then add garlic, bay leaf and spices. Cook for another minute, stirring until fragrant.
Add eggplant, the can of tomatoes, and lentils. Stir to combine.
Bring to a rolling boil for 20 minutes or so until the lentils and vegetables are cooked. Stir often and adjust to taste.
Remove from the stove top and garnish with fresh herbs (parsley or mint). Serve hot or at room temperature with a side of Greek yogurt or Tzatziki sauce and pita bread. Enjoy!