Nicole's Aubergine Dream

Dip? Entree? Side dish? This yummy meal, courtesy of my Scranton Ashtanga yoga instructor, Nicole Scavo-Powell, is packed with protein and works for lunch or dinner, casual or elegant dining, appetizer or main course. You can turn it into a salad, a pita sandwich or even a burrito. It's to die for delicious and, of course, healthy.

Ingredients:

1 large eggplant

12 ounces lentils, cooked 

1 clove (or 2, if you prefer), pressed or minced garlic

1 small onion, diced

1 cup bell peppers, chopped

1 cup zucchini, chopped

1 jalapeno, chopped

2 ounces olive oil

turmeric, cumin and red curry powder, to taste

Directions:

Pierce the eggplant and char-bake it at 400 degrees until soft and tender. Peel off all skin and mash or puree. Put to side. Pan saute garlic, onion, bell peppers and zucchini. Place in large bowl. Add eggplant, lentils and seasonings.

Servings: 2-ish

For dip: Puree all ingredients together.

For entree: Spoon over quinoa, brown rice or buckwheat.

Or use as filler for whole grain pita or burrito.