Dinner

Aegean Eggplant W/Lentils is for Dinner.

Aegean Eggplant W/Lentils takes 20 minutes to prepare.

Aegean Eggplant W/Lentils takes 45 minutes to cook.

Aegean Eggplant W/Lentils makes 6 servings.

The ingredients for Aegean Eggplant W/Lentils are:

2 15 oz cans of lentils, rinsed and drained
1 small onion, halved and thinly sliced (1cup)
1 medium eggplant, quartered and cut into 1/2 inch slices.
6 cloves of garlic, minced (2 Tbs.)
2 Tbs. chopped fresh parsley
4 tsp. capers, drained
1 tsp. paprika
8 Swiss chard leaves (6oz)
4 Tbs. red wine vinegar.

Here is how you make Aegean Eggplant W/Lentils:

1. Pre heat oven to 450 F. Generously spray inside of 3 1/2 to 4 quart Dutch oven with cooking spray.2. Spread lentils in even layer over bottom of pot. Top with onion, then eggplant. Sprinkle with garlic, parsley, capers, and paprika. Season with salt and pepper.3. Separate stems from chard leaves. Chop stems and add to pot. Drizzle with vinegar. Chop leaves and pack into pot. Season with salt and pepper once more. Press down on leaves and cover pot. Bake 45 minutes, or about 3 minutes after aroma wafts from oven.Number of Servings: 6Recipe submitted by SparkPeople user JORAFF.

The nutritional information for Aegean Eggplant W/Lentils is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 176.5

• Total Fat: 0.8 g
• Cholesterol: 0.0 mg
• Sodium: 385.4 mg
• Total Carbs: 33.5 g
• Dietary Fiber: 13.3 g
• Protein: 12.7 g

The dietary needs meet for Aegean Eggplant W/Lentils is Vegan