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

Crispy Baked Eggplant serves as a delightful base for a hearty mixture of lentils, spinach, and chickpeas, creating a nutritious and satisfying midnight snack. This dish combines the earthy flavors of lentils with the vibrant freshness of spinach, topped with crispy eggplant for a textural contrast.

Crispy Baked Eggplant with Lentils and Spinach and Chickpeas and Lentils and Spinach and Lentils and Spinach and Lentils and Spinach and Lentils and Spinach and Lentils and Spinach
40 minutes
Difficulty: Easy
American
450 kcal

Ingredients

  • Eggplant - 1 medium, sliced into 1/2 inch rounds
  • Olive oil - 2 tablespoons
  • Salt - 1 teaspoon
  • Black pepper - 1/2 teaspoon
  • Garlic powder - 1 teaspoon
  • Cooked green or brown lentils - 1 cup
  • Cooked chickpeas - 1/2 cup
  • Fresh spinach - 2 cups, chopped
  • Onion - 1 small, diced
  • Cumin - 1/2 teaspoon
  • Paprika - 1/2 teaspoon
  • Lemon juice - 1 tablespoon
  • Feta cheese (optional) - 50 grams, crumbled

Steps

  1. Preheat the oven to 200°C (400°F).
  2. In a mixing bowl, combine sliced eggplant with olive oil, salt, black pepper, and garlic powder. Toss until evenly coated.
  3. Arrange the eggplant slices in a single layer on a baking sheet lined with parchment paper. Bake for 20 minutes, flipping halfway through, until golden and crispy.
  4. While the eggplant is baking, heat a pan over medium heat and add a splash of olive oil. Sauté the diced onion until translucent, about 5 minutes.
  5. Add the chopped spinach, cooked lentils, cooked chickpeas, cumin, paprika, and lemon juice to the pan. Stir and cook for another 5-7 minutes until the spinach has wilted and everything is heated through.
  6. Remove the eggplant from the oven and top each slice with the lentil and spinach mixture. If desired, sprinkle crumbled feta cheese on top.
  7. Serve immediately and enjoy your crispy baked eggplant delight!

Nutrition

  • Calories: 450
  • Protein: 20 g
  • Carbs: 60 g
  • Fiber: 18 g
  • Sugar: 6 g
  • Sodium: 600 mg
  • Cholesterol: 10 mg
  • Total Fat: 15 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 12 g
  • Water: 0.5 L

Health Benefits

  • Rich in plant-based protein and fiber from lentils and chickpeas, promoting digestive health.
  • Eggplant is low in calories and high in antioxidants, supporting heart health and reducing inflammation.

Tags

AmericanHealthyMidnight