Baked Aegean Style Eggplant With Lentils
From julesong 16 years ago
- 45 minutes to make
- Serves 6
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. Read more You can also use other leafy greens such as spinach (baby or otherwise) or kale! See less
Ingredients
- 2 (15 ounce) cans of your favorite firm lentils shopping list
- 1 cup halved and thinly sliced yellow sweet onions (1 small onion) shopping list
- 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) shopping list
- 6 garlic cloves, minced (2 Tbsp) shopping list
- 2 tablespoons chopped fresh parsley shopping list
- 1 teaspoon chopped fresh basil shopping list
- 1 1/2 tablespoons drained capers shopping list
- 1 teaspoon sweet paprika (use good quality paprika!) shopping list
- salt shopping list
- freshly ground tricolor pepper, amount to your preference (you can use black pepper if you don't have tricolor) shopping list
- 6 ounces swiss chard leaves, and stems (about 8 leaves and stems, and more to taste if desired) shopping list
- 1 teaspoon lemon juice shopping list
- 4 tablespoons red wine vinegar shopping list
- 3 drops balsamic vinegar, to taste shopping list
- crumbled feta cheese, for garnish shopping list
How to make it
- 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!
The Rating
Reviewed by 5 people-
This sounds amazing! Saving!
mamalou
in Attleboro loved it
-
So good!
But didn't have everything, so adapted a few things:
- Used dried lentils (let them soak for an hour and a half first, and put in a tbsp of the water into the dish when making the layers for further softening)
- used white win...more
whither
in Melbourne loved it
-
Excellent!
whither
in Melbourne loved it
Reviews & Comments 3
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "