Ingredients
1 medium eggplant, sliced into ¼-inch rounds
1 cup lentils (green or brown), rinsed
1 red onion, diced
3 garlic cloves, minced
1 can (14 oz) crushed tomatoes
2 tbsp olive oil
1 tsp cumin
¾ tsp oregano
½ tsp salt
¼ tsp black pepper
¼ cup crumbled feta cheese
1 tbsp chopped fresh parsley
1 lemon, juiced
1 tbsp chopped Kalamata olives (optional)
Instructions
Preheat oven to 425°F (220°C). Toss eggplant slices with 1 tbsp olive oil, salt, and pepper. Roast 20-25 minutes until tender and golden.
Heat remaining olive oil in a pot. Sauté onion and garlic 5 minutes, add lentils, tomatoes, cumin, oregano, and ¼ cup water.Simmer 20 minutes until lentils are tender. Season with pepper and lemon juice.
In a baking dish, layer half the lentils, top with roasted eggplant, remaining lentils, feta, and olives. Bake 10 minutes. Garnish with parsley and more lemon.
Notes
For crisper eggplant, salt slices 15 minutes before roasting.
Use red lentils for faster cooking (15-minute simmer).
Serve with couscous, crusty bread, or a Mediterranean salad.
- Prep Time: 20
- Cook Time: 35
- Category: Mediterranean Table
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 4g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 18g
- Cholesterol: 45mg