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

Crispy Baked Eggplant with Lentils and Spinach is a nutritious and filling midnight dish that combines the earthy flavors of chickpeas and lentils with tender spinach, all nestled beneath a perfectly crispy eggplant layer. This healthy option is not only satisfying but also easy to prepare, making it a great late-night meal.

Crispy Baked Eggplant with Lentils and Spinach and Chickpeas and Lentils and Spinach and Lentils and Spinach and Lentils
45 minutes
Difficulty: Easy
American
400 kcal

Ingredients

  • Eggplant - 1 medium (about 250g)
  • Olive oil - 2 tablespoons
  • Salt - 1 teaspoon
  • Black pepper - 1/2 teaspoon
  • Garlic powder - 1/2 teaspoon
  • Paprika - 1/2 teaspoon
  • Cooked lentils - 1 cup (about 200g)
  • Canned chickpeas - 1/2 cup (about 120g), drained and rinsed
  • Fresh spinach - 2 cups (about 60g), chopped
  • Onion - 1 small (about 100g), diced
  • Cumin - 1/2 teaspoon
  • Lemon juice - 1 tablespoon
  • Parsley - 2 tablespoons, chopped (for garnish)

Steps

  1. Preheat the oven to 200°C (400°F).
  2. Slice the eggplant into 1 cm rounds and sprinkle both sides with salt. Let it sit for 15 minutes to draw out moisture.
  3. Rinse the eggplant slices under cold water and pat dry with paper towels.
  4. In a bowl, mix olive oil, black pepper, garlic powder, and paprika. Brush this mixture on both sides of the eggplant slices.
  5. Arrange the eggplant slices in a single layer on a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes, flipping halfway through, until golden brown and crispy.
  6. While the eggplant is baking, heat a skillet over medium heat and add a splash of olive oil. Sauté the diced onion until translucent, about 5 minutes.
  7. Add the cooked lentils, chickpeas, spinach, cumin, and lemon juice to the skillet. Cook for another 5-7 minutes, stirring until the spinach wilts and everything is heated through.
  8. Serve the crispy baked eggplant topped with the lentil and spinach mixture. Garnish with chopped parsley.

Nutrition

  • Calories: 400
  • Protein: 18 g
  • Carbs: 60 g
  • Fiber: 18 g
  • Sugar: 4 g
  • Sodium: 500 mg
  • Cholesterol: 0 mg
  • Total Fat: 10 g
  • Saturated Fat: 1.5 g
  • Unsaturated Fat: 8.5 g
  • Water: 0.5 L

Health Benefits

  • Rich in fiber, which aids digestion and promotes a healthy gut.
  • Packed with plant-based protein from lentils and chickpeas, supporting muscle repair and growth.

Tags

AmericanHealthyMidnight