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    You are in: Home / Recipes / Baked Aegean Style Eggplant With Lentils Recipe
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    Baked Aegean Style Eggplant With Lentils

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    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!

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    Units: US | Metric


    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


      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


    Nutritional Facts for Baked Aegean Style Eggplant With Lentils

    Serving Size: 1 (422 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 232.9
    Calories from Fat 9
    Total Fat 1.0 g
    Saturated Fat 0.1 g
    Cholesterol 0.0 mg
    Sodium 134.4 mg
    Total Carbohydrate 43.9 g
    Dietary Fiber 18.6 g
    Sugars 8.4 g
    Protein 15.7 g

    The following items or measurements are not included:

    balsamic vinegar

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