Aegean Eggplant W/Lentils
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Aegean Eggplant W/Lentils calories by ingredient
Introduction
Vegan VeganNumber of Servings: 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.
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.
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.
