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