This is a recipe I liked when I came across it recently and decided to give it a try. It was great the night I made it for dinner and having it in the fridge for lunch and leftovers, seemed almost even better after it sat in and soaked up the juices and seasonings. A nice easy one to Tupperware out to work or wherever too! So I thought I’d pass it on.
Just a personal tip, it calls for cubing the eggplant. I made my eggplant cubes smaller, more like thickly sliced than cubed, just because that’s how I like my eggplant. The lentils are high in protein, for any fellow Cross-fitters out there that might be concerned with that 😉