Crispy Baked Eggplant with Lentils and Spinach and Chickpeas and Lentils

Crispy Baked Eggplant with Lentils and Spinach is a nourishing and satisfying dish that combines the rich flavors of baked eggplant with a hearty mix of lentils, spinach, and chickpeas. Perfect for a late-night meal, this vibrant dish is both comforting and healthful.

Ingredients

• Eggplant - 1 medium (about 250g)
• Olive oil - 2 tablespoons
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Paprika - 1/2 teaspoon
• Cooked lentils - 150g
• Canned chickpeas - 1 cup (240g), drained and rinsed
• Fresh spinach - 100g
• Garlic - 2 cloves, minced
• Onion - 1 small, diced
• Cumin - 1/2 teaspoon
• Lemon juice - 1 tablespoon
• Feta cheese (optional) - 50g, crumbled

Steps

1. Preheat the oven to 200°C (400°F).
2. Slice the eggplant into 1 cm thick rounds and sprinkle with salt. Let sit for 15 minutes to draw out moisture, then pat dry with a paper towel.
3. In a mixing bowl, toss the eggplant rounds with olive oil, black pepper, and paprika until well coated.
4. Arrange the eggplant slices on a baking sheet lined with parchment paper and bake for 25 minutes, flipping halfway through, until crispy and golden.
5. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
6. Add the minced garlic and cumin to the skillet, stirring for 1 minute until fragrant.
7. Stir in the cooked lentils, chickpeas, and fresh spinach, cooking until the spinach wilts, about 3-4 minutes.
8. Remove from heat, add lemon juice, and mix well.
9. Serve the crispy eggplant topped with the lentil and spinach mixture, garnished with crumbled feta cheese if desired.

Nutrition

• Calories: 450
• Protein: 18 g
• Carbs: 60 g
• Fiber: 18 g
• Sugar: 6 g
• Sodium: 450 mg
• Cholesterol: 10 mg
• Total Fat: 15 g
• Saturated Fat: 3 g
• Unsaturated Fat: 10 g
• Water: 0.4 L

Health Benefits

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

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