Lentil Patties with Sesame Seared Eggplant and Cauliflower Pesto

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This hearty meal with a glorious nutritional profile is best reserved for a day when you have a voracious appetite.  There is something about those days.  It’s the feeling of hunger, the tantalizing smells wafting from the oven, the ticking of the clock as everything is preparing itself for your plate…and finally the moment when you can sit down and eat till you are satiated and content.  Hmm…sounds familiar.  I will be heading to the kitchen right now!

Ingredients

*If you wish to make this a vegan recipe, simply use the substitutes I posted and omit the parmesan cheese.  You will probably need to add some salt if you leave out the cheese.

Sesame Seared Eggplant

1 large eggplant, sliced
1/2 cup sesame seeds
2 eggs/egg subsitutes
2 tbsp butter/coconut oil

Preheat oven to 425°  Combine parmesan cheese and sesame seeds in a small bowl.  Whisk eggs together in a separate bowl.  Melt butter in frying pan.  Submerge eggplant slices in egg and then in sesame parmesan mixture.  Fry on both sides until seeds are crusted onto the eggplant.  Lay the slices on a cooking tray and roast for 10 minutes.

Cauliflower Pesto

1 head cauliflower
2 tbsp extra virgin olive oil
2 tbsp minced garlic
1 large handful thyme sprigs
1 cup whole milk/ almond milk
1/4 cup parmesan cheese

Preheat oven to 425° Cut the cauliflower, rub with olive oil, and lay on a cooking tray to roast in the oven for 25 minutes.  Remove from oven and transfer to food processor.  Add the thyme, garlic, milk and cheese.  Blend until smooth.

Lentil Patties

1 cup lentils
1 cup brown rice
4 cups vegetable broth
2 tbsp butter/ coconut oil
2 eggs/ egg substitutes

Cook the lentils and rice together with the broth in a pot on low for about an hour or until the moisture has absorbed.  Add the eggs and stir until everything has thickened.  Form into patties and brown with butter in a frying pan on both sides.

Place each patty on a slice of sesame seared eggplant and top with cauliflower pesto and some spinach leaves if desired. Top with a second slice of eggplant.  The roasted cauliflower pesto also makes a delicious dip or sandwich spread.  Just be sure not to leave out the thyme because in my opinion, it’s the key to the whole dish. Enjoy!

Serves 6 generously

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