Roasted Tomatoes and Eggplant with Red Lentil Puree
Preparation Time: 20 minutes
Total Cooking Time: 1 hour, 10 minutes
1/4 cup extra virgin olive oil
1 TB balsamic vinegar
1 1/2 pounds roma tomatoes, halved lengthways
1 pound eggplant, 1/2 inch slices
5 oz arugula
1/4 cup pine nuts, toasted
Red Lentil Puree
2 1/2 cups veggie stock
7 oz. red lentils
1 ts paprika
1 clove garlic, crushed
1. Preheat oven to 350 degrees F. Line large baking tray with foil and grease with oil. Make Balsamic Vinaigrette: Whisk together the oil, vinegar, 1/4 ts salt, and 1/4 ts pepper.
2. Place tomatoes cut side up and eggplant on baking sheet. Brush with vinaigrette. Bake for 40 minutes. Transfer eggplant to a plate and keep warm. Return tomatoes to oven and bake 30 minutes. Transfer to plate.
3. Meanwhile, make lentil puree. Place stock in saucepan and bring to boil. Add lentils and paprika, return to boil. Reduce heat and simmer for 10 minutes, until lentils are tender. Add 1 TB of balsamic vinaigrette, then the garlic and continue stirring for 5 minutes. Season.
4. To serve, divide red lentil puree among 6 serving plates. Top with arugula, then eggplant, then tomato. Drizzle with remaining balsamic vinaigrette and sprinkle with pine nuts.