Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Baked Aegean Style Eggplant With Lentils Recipe
    Lost? Site Map

    Baked Aegean Style Eggplant With Lentils

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    15 mins

    45 mins

    Julesong's Note:

    A lovely use of different flavors and textures in greens and legumes is featured in this easy dish based on a recipe from “Greens” - a magazine by the editors of “Vegetarian Times.” Swiss chard, with mild leaves and crunchy and slightly sweet stems, combines well with eggplant and lentils. You can also use other leafy greens such as spinach (baby or otherwise) or kale!

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 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.
    2. 2
      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.
    3. 3
      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).
    4. 4
      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.
    5. 5
      Cover and bake in 350 degree F oven for 45 minutes. (Original recipe adds: “…or about 3 minutes after aroma wafts from oven.”).
    6. 6
      Garnish with a little crumbled feta, serve with rice pilaf, and enjoy!

    Ratings & Reviews:

    • on August 20, 2008

      55

      This was wonderful! The flavors melded together so nicely. It was almost too easy to put together, and I didn't think it looked like much, but this was very very good - with feta of course. Total treasure and a keeper for me, thanks.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Baked Aegean Style Eggplant With Lentils

    Serving Size: 1 (422 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 567.5
     
    Calories from Fat 18
    20%
    Total Fat 2.0 g
    3%
    Saturated Fat 0.3 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 138.8 mg
    5%
    Total Carbohydrate 100.8 g
    33%
    Dietary Fiber 50.5 g
    202%
    Sugars 8.7 g
    34%
    Protein 39.5 g
    79%

    The following items or measurements are not included:

    balsamic vinegar

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites