Crispy Baked Eggplant with Lentils and Spinach and Chickpeas and Lentils and Spinach and Lentils

Crispy Baked Eggplant with Lentils, Spinach, and Chickpeas is a hearty and nutritious dish perfect for a late-night meal. The combination of crispy eggplant, protein-packed lentils, and vibrant spinach makes for a satisfying and wholesome experience.

Ingredients

• Eggplant - 1 medium (about 300g)
• Olive oil - 2 tablespoons (30ml)
• Salt - 1 teaspoon (5g)
• Black pepper - 1/2 teaspoon (2g)
• Garlic powder - 1/2 teaspoon (2g)
• Paprika - 1/2 teaspoon (2g)
• Cooked lentils - 1 cup (240g)
• Chickpeas - 1/2 cup (120g)
• Fresh spinach - 2 cups (60g)
• Onion - 1 small (about 70g), diced
• Lemon juice - 1 tablespoon (15ml)
• Fresh parsley - 1/4 cup (15g), chopped

Steps

1. Preheat your oven to 200°C (400°F).
2. Slice the eggplant into 1 cm thick rounds and place them on a baking sheet lined with parchment paper.
3. Drizzle the eggplant slices with olive oil and sprinkle with salt, pepper, garlic powder, and paprika. Toss to coat evenly.
4. Bake the eggplant in the preheated oven for about 20 minutes, flipping halfway through, until golden and crispy.
5. While the eggplant is baking, heat a skillet over medium heat and add a splash of olive oil.
6. Add the diced onion and sauté for about 5 minutes until translucent.
7. Stir in the cooked lentils, chickpeas, and fresh spinach, cooking until the spinach is wilted (about 3-4 minutes).
8. Remove from heat and stir in the lemon juice and chopped parsley. Season with salt and pepper to taste.
9. Once the eggplant is done, serve it topped with the lentil and spinach mixture.

Nutrition

• Calories: 420
• Protein: 16 g
• Carbs: 54 g
• Fiber: 18 g
• Sugar: 5 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

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

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