Crispy Baked Eggplant with Lentils and Spinach and Chickpeas

Crispy Baked Eggplant with Lentils and Spinach and Chickpeas is a healthy and satisfying dish that brings together the rich flavors of roasted eggplant and hearty legumes. Perfect for a midnight snack, this dish is both nutritious and delightful.

Ingredients

• Eggplant - 1 medium (about 250g)
• Olive oil - 2 tablespoons
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Paprika - 1/2 teaspoon
• Cooked lentils - 1 cup (about 200g)
• Fresh spinach - 2 cups (about 60g)
• Canned chickpeas - 1/2 cup (about 120g), drained and rinsed
• Garlic - 2 cloves, minced
• Lemon juice - 1 tablespoon
• Fresh parsley - 2 tablespoons, chopped

Steps

1. Preheat the oven to 200°C (400°F).
2. Slice the eggplant into 1 cm thick rounds and place them on a baking sheet.
3. Drizzle olive oil over the eggplant and sprinkle with salt, black pepper, and paprika. Toss to coat evenly.
4. Bake the eggplant in the preheated oven for 25-30 minutes, flipping halfway through, until golden brown and crispy.
5. While the eggplant is baking, heat a skillet over medium heat and add a drizzle of olive oil.
6. Add minced garlic and sauté for 1 minute until fragrant.
7. Add the cooked lentils, chickpeas, and spinach to the skillet. Stir until the spinach wilts and everything is heated through, about 3-4 minutes.
8. Remove from heat and stir in lemon juice and chopped parsley.
9. Serve the crispy eggplant topped with the lentil, spinach, and chickpea mixture.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 45 g
• Fiber: 12 g
• Sugar: 5 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

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

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