Aegean Eggplant with Lentils Recipe | Vegetarian Times Skip to main content

Aegean Eggplant with Lentils

The intriguing flavors and textures of Swiss chard—mild, spinach-like leaves and crunchy, slightly sweet stems—work well in this dish, but you can also substitute spinach, kale, or any other leafy green.



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2 15-oz. cans lentils, rinsed and drained
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1 small onion, halved and thinly sliced (1 cup)
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1 medium eggplant, quartered and cut into ½-inch slices
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6 cloves garlic, minced (2 Tbs.)
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2 Tbs. chopped fresh parsley
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4 tsp. capers, drained
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1 tsp. paprika
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8 Swiss chard leaves (6 oz.)
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4 Tbs. red wine vinegar


  1. Preheat oven to 450˚F. Generously spray inside of 3 1/2- or 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.

Nutrition Information: 

11 g
Total Fat: 
0.5 g
Saturated Fat: 
0 g
31 g
0 mg
674 mg
14 g
7 g
Serves 6

Comments on this Recipe

Thought this sounded good (can use kale)

I made the recipe in a roaster and after 45 min of baking the swiss chard was dried up like fall oak tree leaves. Make sure to take it out of the oven early enough.

Similar result to Liz. I used spinach not chard. After 35 minutes I checked it. The spinach was dry and very unappetizing. I added some water and let it go another 10 minutes. It looked better but not much. The dish was really very bland. I would suggest not draining and rinsing the lentils. That would help with the moisture and add some flavor. It could probably use some additional herbs or spices like some kind of hot pepper.