Description
A lower fat, vegetarian version of the traditional greek/turkish beef and eggplant dish.
Ingredients
- Lentils
- Potatoes
- Vegetable Broth
- Garlic Cloves
- Cinnamon
- Fresh Ground Pepper
- Salt
- Eggplant
- Carrots
- Tomatoes With Basil
- Light Cream Cheese
- Eggs
Instructions
- Combine lentils, potatoes, broth, and garlic, and spices in a 5-6 quart slow cooker
- Top with eggplant and carrots
- Cook for 6 hours on low setting or 3 hours on high setting
- Soften cream cheese and blend with eggs until fully combined
- Add tomatoes and cream cheese mixture to slow cooker and cook for an additional 30 minutes
- Serve with rice pilaf and tzatziki