Roasted eggplant lentil mash with carrots and peppers | Heart and Stroke Foundation

Ingredients

• 4 carrots (about 12 oz/360 g), peeled and cut in half crosswise
• 1 small eggplant (about 1 1/2 lb/750 g)
• 3 green onions, cut into 2 inch (5 cm) pieces
• 1 red bell pepper, sliced
• 1 large clove garlic, minced
• 1/4 cup (50 mL) chopped fresh cilantro
• 1 tbsp (15 mL) canola oil
• Pinch pepper
• 1 can (19 oz/540 mL) no salt added lentils, drained and rinsed
• 2 tbsp (25 mL) tahini paste or other nut or seed butter
• Dash hot pepper sauce (optional)