Plant-Powered Eggplant Loaf

Recipe Benefits

• This recipe is rich in Omega-3 fatty acids from flaxseed meal, which may help combat oxidative stress.
• The combination of lentils and vegetables provides high fiber content, essential vitamins, and minerals while being low in sodium and free from animal products, making it a heart-healthy and antioxidant-rich choice.

Ingredients

For 2 servings:

• 1 large eggplant
• 1 tablespoon flaxseed meal
• 3 tablespoons water
• 1 cup dry lentils, rinsed and sorted
• 2 1/2 cups low-sodium vegetable broth
• 1 teaspoon extra-virgin olive oil
• 1/2 cup diced onion
• 1/2 cup diced red bell pepper
• 1 carrot, grated
• 1 celery stalk, diced
• 3 garlic cloves, minced
• 1 cup organic rolled oats, divided
• 1 tablespoon chopped fresh parsley
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 teaspoon onion powder
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 to 1 cup low-sodium tomato or marinara sauce

Instructions

1. Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper.
2. Slice the eggplant lengthwise into 12 thin slices. Layer the slices between paper towels to remove excess moisture, pressing down lightly. Let sit for 20-30 minutes.
3. Mix the flaxseed meal with water in a small bowl and let sit for 5-15 minutes until it thickens to an egg-like consistency.
4. In a large pot, combine the lentils and vegetable broth. Bring to a boil, then reduce to a simmer and cook covered for about 30-35 minutes, or until lentils are tender. Set aside to cool slightly.
5. Heat the olive oil in a large sauté pan over medium heat. Add the onion, bell pepper, carrot, celery, and garlic. Cook for 5-7 minutes until the vegetables are softened and fragrant.
6. In a large mixing bowl, combine the cooked lentils, flax egg, and sautéed vegetables. Mix in 1/2 cup of rolled oats. Blend the remaining 1/2 cup of oats into flour using a food processor or blender, then add it to the mixture.
7. Stir in the parsley, thyme, basil, onion powder, salt, and pepper until well combined.
8. Lightly season the eggplant slices with salt. Place two slices lengthwise in the bottom of the loaf pan, then arrange the remaining slices crosswise, with ends hanging over the sides.
9. Spoon the lentil mixture into the loaf pan, pressing it down evenly. Fold the overhanging eggplant slices over the top to cover.
10. Bake in the preheated oven for 50 minutes. Let the loaf cool slightly before slicing.
11. Serve with a drizzle of your preferred sauce.

Nutritional Information

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