Baked Aegean Style Eggplant With Lentils Recipe

Name: Baked Aegean Style Eggplant With Lentils
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (15 ounce) cans of your favorite firm lentils; 1 cup halved and thinly sliced yellow sweet onion (1 small onion); 2 medium Japanese eggplants, in 1/2-inch slices (I prefer the thinner-skinned Japanese variety) or 1 medium globe eggplant, halved and in 1/2-inch slices (I prefer the thinner-skinned Japanese vari…; 6 garlic cloves, minced (2 Tbsp); 2 tablespoons chopped fresh parsley; 1 teaspoon chopped fresh basil; 1 1/2 tablespoons drained capers; 1 teaspoon sweet paprika (use good quality paprika!); salt; freshly ground tricolor pepper, amount to your preference (you can use black pepper if you don't have tricolor); 6 ounces swiss chard leaves, and stems (about 8 leaves and stems, and more to taste if desired); 1 teaspoon lemon juice; 4 tablespoons red wine vinegar; 3 drops balsamic vinegar, to taste; crumbled feta cheese, for garnish

Servings: persons

2 (15 ounce) cans of your favorite firm lentils
1 cup halved and thinly sliced yellow sweet onion (1 small onion)
2 medium Japanese eggplants, in 1/2-inch slices (I prefer the thinner-skinned Japanese variety) or 1 medium globe eggplant, halved and in 1/2-inch slices (I prefer the thinner-skinned Japanese variety)
6 garlic cloves, minced (2 Tbsp)
2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh basil
1 1/2 tablespoons drained capers
1 teaspoon sweet paprika (use good quality paprika!)
salt
freshly ground tricolor pepper, amount to your preference (you can use black pepper if you don't have tricolor)
6 ounces swiss chard leaves, and stems (about 8 leaves and stems, and more to taste if desired)
1 teaspoon lemon juice
4 tablespoons red wine vinegar
3 drops balsamic vinegar, to taste
crumbled feta cheese, for garnish

1
["Prepare your ingredients: 1) rinse and drain the lentils, 2) halve and thinly slice the onion, 3) wash and slice the eggplant, 4) mince the garlic, 5) chop the parsley and basil, and 6) separate Swiss chard leaves from stems and chop them separately. Now you're ready to put together the dish.", "Preheat your oven to 350 degrees F. Get a 3.5 to 4 quart dutch oven and generously coat it with cooking spray or misted olive oil.", "Spread the lentils evenly over the bottom of the dutch oven, then top with the sliced onion and eggplant. Evenly top that with the minced garlic, parsley, basil, capers, and paprika. Season to your preference with salt and tricolor pepper (black is okay, too, but tricolor is better).", "In a small bowl, mix together the lemon juice and vinegars. Add a Swiss chard stem layer to the pot and sprinkle it with the vinegar mixture. Pack the chopped Swiss chard leaves as the final layer on top, then season once more with a bit of salt and pepper.", "Cover and bake in 350 degree F oven for 45 minutes. (Original recipe adds: ""...or about 3 minutes after aroma wafts from oven."").", "Garnish with a little crumbled feta, serve with rice pilaf, and enjoy!"]

339

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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

You need 15 ingredients. The key ingredients include: 2 (15 ounce) cans of your favorite firm lentils, 1 cup halved and thinly sliced yellow sweet onion (1 small onion), 2 medium Japanese eggplants, in 1/2-inch slices (I prefer the thinner-skinned Japanese variety) or 1 medium globe eggplant, halved and in 1/2-inch slices (I prefer the thinner-skinned Japanese variety), 6 garlic cloves, minced (2 Tbsp), and more.

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

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

Baked Aegean Style Eggplant With Lentils

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