Eggplant lentils and butternut squash heaven served along with blackrice

The winter is already approaching Oregon and it's about time to start eating comfort-food type dinners that are satisfying, yet healthy! I know it looks complicated, but it's actually not!

This dish is very easy to assemble, and I agree, there are a few steps on the way, but it is truly worth it!

One of the most helpful tools to create healthy meals, is to plan. Planning is the key to create a sophisticated looking dish that is super easy and  flavorful--and most importantly--something your family will love!!!

Tip: you can steam the lentils the day before and keep in the fridge.

You can roast both the eggplant, and the butternut squash the day before and keep in an air tight container. All is left to do the next day, is to assemble the dish, make the sauce and that's it!

Enjoy!

 

Ingredients:

2 medium eggplants cut length wise roasted in the oven with olive oil, salt and pepper

2 cups green lentils- washed and steamed

6 cups butternut squash cut into small cubes 

1 medium onion chopped

2 cloves of garlic chopped

Olive oil - about 2-3 tablespoon or olive oil spray

1 teaspoon dried rosemary 

Salt

Pepper

 

For for the sauce:

2 cups boiling water

1 can tomato paste about 6 oz

1 table spoon no chicken paste

Take a large 10x14 inches Pyrex dish and spray oil. Put aside.

In a baking sheet, spray some olive oil and lay the butternut squash with olive oil, rosemary, salt and pepper.

You can drizzle with olive oil and make sure it's well coated, or you can spray the bottom and the top.

Roast until golden but not completely soft.

In a non stick pan sauté the onion with the garlic, salt,pepper  until nicely golden brown.

Start layering the dish:

First, lay the roasted eggplants on the bottom of the Pyrex dish.

Then, pour the steamed lentils on top, 

Then, the onion mixture, then pour the sauce mixture on top. Lastly, add the butternut squash, spread evenly on the top and bake at 350F for 50-60 minutes.

When ready, let it set for at least 15 minutes before serving.

I chose to serve this dish with black rice, and home made tahini sauce.

Black rice is a great way to feed your kids whole grain, and delicious as well!

Black rice recipe:

2 cups dry and washed black rice.

1/2 teaspoon salt

4 cups water

Bring to a boil and than simmer for about 20 minutes until all the water had soaked into the rice.