Dinner

Rosemary Eggplant on Lentil Sprouts is for Dinner.

Rosemary Eggplant on Lentil Sprouts takes 10 minutes to prepare.

Rosemary Eggplant on Lentil Sprouts takes 30 minutes to cook.

Rosemary Eggplant on Lentil Sprouts makes 2 servings.

The ingredients for Rosemary Eggplant on Lentil Sprouts are:

2 T olive oil
1 onion, sliced
3 cloves garlic, sliced
1 Eggplant peeled and diced
3 cups spinach
1 T salt
2 tsp rosemary
2 tsp sweet basil
2 cups sprouted lentils
2 tsp. Lemon Juice

Here is how you make Rosemary Eggplant on Lentil Sprouts:

1. Warm the olive oil and add the onions and garlic. Sautee for 5 minutes. 2. Add the chopped Eggplant and cook for 10 minutes. 3. Cover the lentil sprouts with water and boil 3 minutes.4. Add the spinach and cook another 10 minutes.5. Season with Salt, Rosemary and sweet basil and stir. Cook for 5 minutes. 6. Drain the lentil sprouts and dish on to the plate, scoop the eggplant mixture over the top. 7. Drizzle 1 tsp of Lemon Juice over the Top of each serving. Serving Size: Makes 2 ServingsNumber of Servings: 2Recipe submitted by SparkPeople user SUMMERAZURE.

The nutritional information for Rosemary Eggplant on Lentil Sprouts is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 221.8

• Total Fat: 7.7 g
• Cholesterol: 0.0 mg
• Sodium: 408.1 mg
• Total Carbs: 26.9 g
• Dietary Fiber: 5.8 g
• Protein: 6.9 g

The dietary needs meet for Rosemary Eggplant on Lentil Sprouts is Vegan