Go Back Email Link
cooking, vegetarian, lentils, meatless, eggplant, roasted eggplant with lentils, in the kitchen with dana, gramma, italian foods, food prep, nomnomnom, foodie call, dana

Roasted Eggplant With Lentil Soup

Print Recipe Pin Recipe
Course: Cooking, Food, Food Prep Tip, Food/Entertainment, Foods, LCHF, Lifestyle, Posts, Recipe
Ingredients Method

Ingredients
  

For Roasting The Eggplant
  • 1 Medium Eggplant rinsed, peeled, cut into circles
  • 4 Tbsp Olive Oil
  • Salt and Pepper to Taste
Tools Needed
  • Foil Lined Baking Tray
  • Pastry Brush
  • Small Bowl
  • Foil
  • Knife
  • Peeler
Soup Veggie Ingredients
  • 1 Tbsp Olive Oil
  • Butter 2 Tbsp
  • A Medium Onion Peeled and Chopped
  • Mediterranean Sea Salt to taste
  • Fresh Milled Pepper to taste
  • 1/2 C each of Celery peeled, deveined, and chopped and Carrots (chopped)
  • 3 Tbsp of Chopped or Minced Garlic fresh chopped garlic is more intense in flavor it will take less
  • 1 12 oz Can of Tomato Sauce
  • 1 Can of Veggie Broth
  • 5 Tsp of Pecorino Romano
LENTILS
  • 1/2 Bag of Lentils
  • 2 Qt Pot of Water

Method
 

  1. METHOD
For Lentils
  1. Add lentils to Water --- Fill water to rim of a 2 Qt Pot and simmer 1 to 1 1/2 hours.
  2. Once you have the lentil prep under control, you will then focus on the veggies.
Eggplant Preparation
  1. Place your foil-lined tray in your working space.
  2. Next, place each circle cut of eggplant in rows on the tray. You can stack them tight.
  3. Brush each with olive oil via pastry brush.
  4. Dust with salt and pepper to taste, keeping it light.
  5. Place under broiler, on low, turning over once browned and repeating the process until both sides are evenly cooked.
  6. Once all are cooked, and turned, remove from heat, set the tray aside and allow to cool for about 15 minutes.
  7. Then, cut each circle into bite-size pieces and return to the broiling tray.
Soup Veggie Preparation
  1. In a Dutch Oven, add 2 Tablespoons of butter and 2 Tablespoon of Olive Oil.
  2. Immediately add-in, onion, celery, chopped carrots, and garlic.
  3. Sweat them, on medium-low heat, by replacing the lid and allowing them to capture the steam.
  4. This sweats the veggies on down to softness is a perfect way.
  5. Now, take the bite-sized pieces of eggplant and add them to the mix.
  6. Stir, and cook together for about 5 minutes, covered.
  7. Next, add the tomato sauce.
  8. Add Veggie broth to the softened blend of veggies and then add lentils.
  9. Simmer for about 15 minutes more on med-lo heat and finish with Pecorino Romano cheese.