How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Aegean Eggplant with Lentils?

You need 9 ingredients. The key ingredients include: 2 15-oz. cans lentils, rinsed and drained, 1 small onion, halved and thinly sliced (1 cup), 1 medium eggplant, quartered and cut into 1/2-inch slices, 6 cloves garlic, minced (2 Tbs.), and more.

Is Aegean Eggplant with Lentils suitable as vegetarian?

Yes, Aegean Eggplant with Lentils falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Aegean Eggplant with Lentils?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Aegean Eggplant with Lentils Recipe

Name: Aegean Eggplant with Lentils
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 15-oz. cans lentils, rinsed and drained; 1 small onion, halved and thinly sliced (1 cup); 1 medium eggplant, quartered and cut into 1/2-inch slices; 6 cloves garlic, minced (2 Tbs.); 2 Tbs. chopped fresh parsley; 4 tsp. capers, drained; 1 tsp. paprika; 8 Swiss chard leaves (6 oz.); 4 Tbs. red wine vinegar

Try this homemade Aegean Eggplant with Lentils recipe the whole family will love. Made with cans lentils, onion, eggplant and garlic. Easy step-by-step …

This Aegean Eggplant with Lentils relies on simple, everyday ingredients such as garlic, minced (2 tbs.), tbs. chopped fresh parsley, capers, drained and paprika. It comes together quickly and makes 4 servings, at about 115 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

Servings: persons

2 15-oz. cans lentils, rinsed and drained
1 small onion, halved and thinly sliced (1 cup)
1 medium eggplant, quartered and cut into 1/2-inch slices
6 cloves garlic, minced (2 Tbs.)
2 Tbs. chopped fresh parsley
4 tsp. capers, drained
1 tsp. paprika
8 Swiss chard leaves (6 oz.)
4 Tbs. red wine vinegar

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Quick Info

Servings
4 servings
Calories
115 kcal
Category
Vegetarian

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Aegean Eggplant with Lentils

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