Mediterranean Eggplant Casserole
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?
Ingrédients
- 200 g extra firm tofu diced
- 1 eggplant chopped
- Salt
- 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
Instructions
- 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!