Baked Aegean Style Eggplant with Lentils

Name: Baked Aegean Style Eggplant with Lentils
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 servings
Cuisine: Black Sea & Aegean Ottoman
Ingredients: 2 can your favorite firm lentils (15 ounce); 1 cup halved and thinly sliced yellow sweet onion; 2 medium Japanese eggplants; 6 garlic cloves; 2 tbsp chopped fresh parsley; 1 tsp chopped fresh basil; 1.5 tbsp drained capers; 1 tsp sweet paprika; salt; freshly ground tricolor pepper; 6 oz swiss chard leaves; 1 tsp lemon juice; 4 tbsp apple cider vinegar; 3 drops apple cider vinegar; crumbled feta cheese

Lentils, aubergine and capers baked in the oven and spiced with paprika. It's finished with sliced onion and eggplant.

1 hr · Serves 6 · Medium

Method

Start cooking mode

Time: Prep 15 min · Cook 45 min · 60 min total
Difficulty: medium

1
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.
2
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.
3
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).
4
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.
5
Cover and bake in 350 degree F oven for 45 minutes. (Original recipe adds: “…or about 3 minutes after aroma wafts from oven.”).

Notes and swaps

Allergens: Not assessed yet. Check each ingredient if you have an allergy.
Swaps: apple cider vinegar: Red wine vinegar is alcohol-derived, so this recipe uses apple cider vinegar.apple cider vinegar: Balsamic vinegar is alcohol-derived, so this recipe uses apple cider vinegar.