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Ingredients
Directions
Nutrition
Eggplant
½ cup (125 mL) balsamic vinegar
2 Tbsp (30 mL) canola oil
1 Tbsp (15 mL) whole grain mustard
2 Tbsp (30 mL) honey
½ tsp (2 mL) red pepper flakes
¼ tsp (1 mL) salt
1 (1¼ lb/625 g) eggplant, cut into ¼ inch slices
Lentils & Base
¾ cup (175 mL) cooked black (Beluga) or green lentils
½ cup (125 mL) toasted pecans or walnuts, roughly chopped (reserve some for garnish)
1 Tbsp (15 mL) balsamic vinegar
1 Tbsp (15 mL) canola oil
1 tsp (5 mL) chopped thyme
1 tsp (5 mL) minced shallot
2 cups (500 mL) thinly sliced baby spinach, or baby arugula
½ cup (125 mL) crumbled goat cheese, for garnish
2 Tbsp (30 mL) balsamic reduction, for garnish (optional)