Baked Aegean Style Eggplant With Lentils Food

BAKED AEGEAN STYLE EGGPLANT WITH LENTILS

Baked Aegean Style Eggplant With Lentils image

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!

Provided by Julesong

Categories Stew

Time 1h

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

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!)
salt
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

Steps:

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!

Nutrition Facts : Calories 233, Fat 1.1, SaturatedFat 0.2, Sodium 134.4, Carbohydrate 44, Fiber 18.6, Sugar 8.4, Protein 15.8

AEGEAN EGGPLANT WITH LENTILS

Aegean Eggplant with Lentils image

Provided by Vegetarian Times Editors

Categories Entrees

Yield 6

Number Of Ingredients 9

Ingredients

2 15-oz. cans lentils, rinsed and drained
1 small onion, halved and thinly sliced (1 cup)
1 medium eggplant, quartered and cut into 1/2-inch slices
6 cloves garlic, minced (2 Tbs.)
2 Tbs. chopped fresh parsley
4 tsp. capers, drained
1 tsp. paprika
8 Swiss chard leaves (6 oz.)
4 Tbs. red wine vinegar

Steps:

Preheat oven to 450˚F. Generously spray inside of 3 1/2- or 4-quart Dutch oven with cooking spray. Spread lentils in even layer over bottom of pot. Top with onion, then eggplant. Sprinkle with garlic, parsley, capers, and paprika. Season with salt and pepper. Separate stems from chard leaves. Chop stems and add to pot. Drizzle with vinegar. Chop leaves and pack into pot. Season with salt and pepper once more. Press down on leaves, and cover pot. Bake 45 minutes, or about 3 minutes after aroma wafts from oven.

Nutrition Facts : Calories 164 calories

AEGEAN EGGPLANT

Aegean Eggplant image

This recipe reminds me of lightly cooked and dressed salads shared under the endless skies above the Greek isles. I spent one summer during college working in a restaurant on the island of Rhodes and found many opportunities to savor the Greek flavors. To truly get into the spirit, you'd have to serve dinner with candlelight, plenty of retsina, and lots of laughter! For firmer, more al dente lentils, use 1/2 cup dry lentils and 1 cup of liquid instead of canned.

Yield serves 2

Number Of Ingredients 14

Ingredients

Olive oil spray
1 cup white rice
1 cup vegetable broth
One 15-ounce can lentils, drained and rinsed
1/2 medium onion, chopped
1/2 medium eggplant (cut lengthwise)
3 garlic cloves, thinly sliced
1/4 teaspoon paprika
Freshly ground black pepper
2 teaspoons chopped fresh parsley
1 tablespoon drained capers
4 to 6 Swiss chard leaves, stems separated from leaves (see page 30)
2 tablespoons red wine vinegar
1/2 teaspoon ground nutmeg

Steps:

Preheat the oven to 450°F.
Spray the inside and lid of a cast-iron Dutch oven with olive oil.
Rinse the rice in a strainer under cold water until the water runs clear. Pour the rice and broth into the pot. Stir to coat the grains and make an even layer.
Spread the lentils in the pot in an even layer. Scatter the onion on top of the lentils.
Cut the eggplant horizontally into 1/4-to 1/2-inch slices, then cut the slices in half. Arrange the wedges in a layer. Scatter the garlic on top of the eggplant. Sprinkle with the paprika, pepper, and parsley, then scatter in the capers.
Mince the chard stems and scatter them evenly in the pot. Drizzle with the vinegar. Roughly cut the chard leaves and pack them into the pot; sprinkle with nutmeg and more pepper.
Cover and bake for 35 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
Calories: 415
Protein: 16g
Carbohydrates: 89g
Fat: 2g
Cholesterol: 0
Sodium: 773mg
Fiber: 7g

ROASTED EGGPLANT AND LENTILS

Roasted Eggplant and Lentils image

This is one of my favorite lentil dishes. It is hearty and flavorful and makes an excellent vegetarian main dish. You could make it a vegan dish by using soy cheese instead of mozzarella. If you're using fresh herbs instead of dried, use half as much.

Provided by Mandala

Categories Lentil

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

2 medium eggplants, peeled and cubed
1 bell pepper, chopped
1 large onion, chopped
1 cup brown rice
1 cup lentils
5 cups vegetable broth (or water)
1 tablespoon dried oregano
2 tablespoons dried mint
1 teaspoon black pepper
1 teaspoon salt
2 tablespoons olive oil
1 1/2 cups shredded mozzarella cheese

Steps:

On an oiled cookie sheet, roast the eggplant, onion, and bell pepper at 425 for about 30 minutes (turning at least once).
Meanwhile, bring the vegetable broth (or water) to a boil. Add the seasonings, rice and lentils. Cover and simmer for about 30 minutes, until tender. It should still be a little soupy.
Stir vegetables, rice and lentils, and olive oil together with 1 cup of mozzarella.
Spread into 9x13 pan and top with remaining cheese.
Bake at 425 for 30 minutes.

Nutrition Facts : Calories 337.8, Fat 12.3, SaturatedFat 4.6, Cholesterol 22.1, Sodium 573.3, Carbohydrate 45.6, Fiber 11.1, Sugar 7, Protein 14.1

LENTIL AND EGGPLANT MOUSSAKA

Lentil and Eggplant Moussaka image

Enjoy a Mediterranean-inspired dish from my book The Lenten Cookbook (Sophia Institute Press 2021), co-authored by Scott Hahn.

Provided by chefdavidgeisser

Categories Eggplant Recipes

Time 1h50m

Yield 4

Number Of Ingredients 16

Ingredients

1 ½ pounds eggplant, cut into 1/4-inch slices
1 pound tomatoes, stems removed
2 tablespoons olive oil
2 medium onions, minced
3 cloves garlic, minced
½ cup beluga lentils
2 tablespoons tomato paste
1 ½ cups vegetable broth
1 ½ pounds zucchini, chopped
1 tablespoon dried savory
1 teaspoon ground cinnamon
1 teaspoon ground cumin
¾ cup crumbled feta cheese
1 ¼ cups plain Greek yogurt
4 large eggs
sea salt and freshly ground black pepper to taste

Steps:

Bring a large pot of salted water to a boil. Blanch eggplant slices in the boiling water for 1 minute. Rinse slices under cold water, then drain on paper towels.
Blanch tomatoes in the boiling water for 1 minute. Rinse in cold water, then remove skins. Cut tomatoes into quarters and remove and discard the cores. Chop tomatoes coarsely.
Heat olive oil in a saucepan over medium heat. Add onions and garlic and sauté until translucent, about 5 minutes. Add lentils and tomato paste; sauté briefly. Add vegetable broth, cover, and bring to a boil. Reduce heat to low and simmer for 15 minutes.
Add chopped tomatoes, zucchini, savory, cinnamon, and cumin. Cover, increase heat, and bring to a boil. Reduce heat to low and simmer for 10 more minutes.
Preheat the oven to 425 degrees F (220 degrees C).
Pour 1/2 of the lentil mixture into the bottom of a large oven-proof dish. Cover with 1/2 of the eggplant slices. Pour remaining lentil mixture over top and cover with remaining eggplant slices.
Mash feta cheese with a fork; mix with yogurt and eggs. Season with salt and pepper. Spread over the eggplant layer.
Bake in the center of the preheated oven until golden brown, about 25 minutes.

Nutrition Facts : Calories 509.6 calories, Carbohydrate 49.1 g, Cholesterol 225.1 mg, Fat 25.5 g, Fiber 18.8 g, Protein 26.7 g, SaturatedFat 10.1 g, Sodium 636.5 mg, Sugar 18.9 g

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