Aegean Eggplant W/Lentils

Name: Aegean Eggplant W/Lentils Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6
Ingredients: 2 15 oz cans of lentils rinsed and drained; 1 small onion halved and thinly sliced (1cup); 1 medium eggplant quartered and cut into 1/2 inch slices.; 6 cloves of garlic minced (2 Tbs.); 2 Tbs. chopped fresh parsley; 4 tsp. capers drained; 1 tsp. paprika; 8 Swiss chard leaves (6oz); 4 Tbs. red wine vinegar.

(2)

Minutes to Prepare: 20
Minutes to Cook: 45

Number of Servings: 6

Ingredients

2 15 oz cans of lentils, rinsed and drained1 small onion, halved and thinly sliced (1cup)1 medium eggplant, quartered and cut into 1/2 inch slices.6 cloves of garlic, minced (2 Tbs.)2 Tbs. chopped fresh parsley4 tsp. capers, drained1 tsp. paprika8 Swiss chard leaves (6oz)4 Tbs. red wine vinegar.

Directions

1. Pre heat oven to 450 F. Generously spray inside of 3 1/2 to 4 quart Dutch oven with cooking spray.

2. 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.

3. 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.

Number of Servings: 6

Recipe submitted by SparkPeople user JORAFF.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 176.5
Total Fat: 0.8 g
Cholesterol: 0.0 mg
Sodium: 385.4 mg
Total Carbs: 33.5 g
Dietary Fiber: 13.3 g
Protein: 12.7 g

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Member Reviews

RUSH_0
Sorry. Did not care for it. It lacked flavor. - 1/16/13