Crispy Baked Eggplant with Lentils and Chickpeas

Crispy Baked Eggplant with Lentils and Chickpeas is a hearty and nutritious dish that combines the rich flavors of roasted eggplant with protein-packed lentils and chickpeas. Perfect for a healthy midnight snack, this dish is both satisfying and delicious.

Ingredients

• 1 medium eggplant - 300 grams
• 1 cup cooked green lentils - 200 grams
• 1 cup canned chickpeas, drained and rinsed - 240 grams
• 2 tablespoons olive oil - 30 ml
• 1 teaspoon smoked paprika - 2 grams
• 1 teaspoon garlic powder - 3 grams
• 1 teaspoon onion powder - 3 grams
• Salt - to taste
• Black pepper - to taste
• 1 tablespoon fresh parsley, chopped - 5 grams
• 1 tablespoon lemon juice - 15 ml

Steps

1. Preheat the oven to 200°C (400°F).
2. Slice the eggplant into 1 cm thick rounds and sprinkle with salt. Let them sit for 15 minutes to draw out moisture.
3. Rinse the eggplant slices under cold water and pat them dry with a paper towel.
4. In a large bowl, toss the eggplant slices with olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper until evenly coated.
5. Arrange the eggplant slices in a single layer on a baking sheet lined with parchment paper.
6. Bake in the preheated oven for 25-30 minutes, flipping halfway through, until crispy and golden brown.
7. While the eggplant is baking, in a medium saucepan, combine the cooked lentils and chickpeas. Heat over medium heat, adding salt, pepper, and lemon juice to taste.
8. Once the eggplant is ready, remove it from the oven and allow it to cool slightly.
9. Serve the crispy eggplant topped with the lentil and chickpea mixture, garnished with fresh parsley.

Nutrition

• Calories: 420
• Protein: 18 g
• Carbs: 60 g
• Fiber: 18 g
• Sugar: 4 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in fiber, promoting digestive health.
• High in plant-based protein, supporting muscle maintenance.

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