Roasted Eggplant and Lentil Meatballs

Instructions

• Position racks in top third and middle of oven and pre-heat to 400F. Line a baking sheet with parchment.

• Place eggplants on prepared sheet; pierce all over with a skewer. Roast on middle rack, turning once, until tender and deflated, about 40 min. Let stand until cool enough to handle. Peel and discard skin. Drain flesh in a sieve for 1 hr. Set sheet aside.

• Meanwhile, heat a large frying pan over medium. Add oil, then onion and salt. Season with black pepper. Cook, stirring often, until tender, about 7 min. Add garlic and red pepper flakes. Cook for 3 more min. Add 3⁄4 cup lentils. Cook, stirring often, until lentils are dry, about 8 min.

• Combine parmesan with olives, 1⁄4 cup parsley and half the basil in a food processor. Pulse to a fine meal. Add oats, eggplant flesh and cooked lentil mixture. Whirl until combined. (Visible flecks of oats are fine.) Scrape mixture into a large bowl. Stir in remaining 3⁄4 cup lentils. With clean hands, roll into 12 meatballs. (If mixture is too crumbly, chill until firm.)

• Arrange meatballs on baking sheet. Bake on middle rack until golden and crisp, 30 to 35 min.

• Turn on broiler. Spread 1 cup tomato sauce in a baking dish just large enough to hold meatballs. Arrange meatballs snugly in dish and top with 1⁄2 cup tomato sauce. Sprinkle with mozzarella and with more grated parmesan and pepper to taste, if desired. Broil in top third of oven until top is bubbly and starting to brown, about 5 min.

• Garnish with remaining 1⁄4 cup parsley and remaining basil. Serve meatballs on garlic bread alongside remaining 1 cup tomato sauce for dipping.