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| Prep Time | 1 hour |
| Cook Time | 15 minutes |
| Servings |
people
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Ingredients
- 1 large eggplant
- 1 teaspoon coconut oil
- 1/2 cup scallion greens chopped
- 1 cup cooked brown lentils
- 1 teaspoon curry powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 Tablespoon coconut flour
- 1/4 cup protein powder
- coconut or olive oil for cooking
Ingredients
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Instructions
- Preheat oven to 425 F. Remove the top of the eggplant and cut it in half lengthwise. Place it cut-side down on a baking sheet lined with parchment paper or a silicon baking mat. Roast for 25 minutes or until the eggplant is completely sunken in and tender. Remove to a shallow dish and allow to cool completely. (This can be done several days in advance and store in a covered container in the refrigerator.)
- While the eggplant is cooling, heat coconut oil in a large skillet and add the scallion greens. Cook for a few minutes until the scallions begin to soften, then add the lentils, curry powder, cumin, coriander, paprika, salt and pepper.
Recipe Notes
Adapted from InSonnetsKitchen.com