Baked Aegean Style Eggplant With Lentils

May 08, 2023May 8, 20230 1
Baked Aegean Style Eggplant with Lentils - A Delicious Vegan Dish
in Vegan

Prep

20 min

Cook

30 min

Ready In

50 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 cans of your favorite firm lentils
1 cup halved and thinly sliced yellow sweet 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 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 do n'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

Nutrision Information

Servings Per Recipe
4-6
Calories
250
Sugar
4g
Fat
7g
Baked Aegean Style Eggplant with Lentils is a delicious and healthy vegan dish inspired by the flavors of the Mediterranean. The combination of lentils, eggplants, and spices makes for a hearty and flavorful meal that is perfect for lunch or dinner. The dish is easy to prepare and can be customized to your liking with different spices and vegetables. Plus, it's a great way to incorporate more plant-based protein and fiber into your diet.

Instructions

1.Preheat the oven to 400°F (200°C).
2.Prepare the lentils according to package instructions or, if using canned lentils, rinse and drain them.
3.In a large mixing bowl, combine the cooked lentils, sliced onions, minced garlic, chopped parsley, chopped basil, capers, sweet paprika, salt, and pepper. Mix well to combine.
4.Add the sliced eggplants to the mixing bowl and mix everything together until the eggplants are evenly coated.
5.Spread the mixture out in a baking dish and bake for 25-30 minutes, or until the eggplants are tender and the top is browned and bubbly.
6.While the dish is baking, prepare the Swiss chard by chopping the leaves and stems into thin strips and sautéing them over medium heat with a little olive oil until wilted. Add the lemon juice and red wine vinegar, and cook for another minute or so until the vegetables are tender.
7.Serve the baked lentils and eggplant hot, topped with the sautéed Swiss chard and a sprinkling of crumbled feta cheese if desired.

PROS

This dish is packed with flavor and nutrition, making it a perfect hearty and satisfying meal for vegans and meat-eaters alike.
Lentils are a great source of plant-based protein, fiber, and iron, while eggplant is rich in antioxidants and other nutrients.
Swiss chard is another superfood loaded with vitamins and minerals.

CONS

The dish does require a bit of preparation time, including slicing the vegetables and cooking them separately, but the end result is well worth the effort.

HEALTH & BENEFITS

This vegan dish is a great source of plant-based protein, vitamins, minerals, and fiber.
Lentils, eggplant, and Swiss chard are all nutrient-dense foods that have been linked to numerous health benefits, from improving heart health to aiding digestion and reducing inflammation.
Plus, this dish is naturally low in fat, calories, and sugar.

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