Aegean Eggplant

Name: Aegean Eggplant
Ingredients: Olive oil spray; 1 cup white rice; 1 cup vegetable broth; One 15-ounce can lentils, drained and rinsed; 1/2 medium onion, chopped; 1/2 medium eggplant (cut lengthwise); 3 garlic cloves, thinly sliced; 1/4 teaspoon paprika; Freshly ground black pepper; 2 teaspoons chopped fresh parsley; 1 tablespoon drained capers; 4 to 6 Swiss chard leaves, stems separated from leaves (see page 30); 2 tablespoons red wine vinegar; 1/2 teaspoon ground nutmeg

14 ingredients

23 steps

Ingredients

Olive oil spray
1 cup white rice
1 cup vegetable broth
One 15-ounce can lentils, drained and rinsed
1/2 medium onion, chopped
1/2 medium eggplant (cut lengthwise)
3 garlic cloves, thinly sliced
1/4 teaspoon paprika
Freshly ground black pepper
2 teaspoons chopped fresh parsley
1 tablespoon drained capers
4 to 6 Swiss chard leaves, stems separated from leaves (see page 30)
2 tablespoons red wine vinegar
1/2 teaspoon ground nutmeg

Directions

1

Preheat the oven to 450F.
2

Spray the inside and lid of a cast-iron Dutch oven with olive oil.
3

Rinse the rice in a strainer under cold water until the water runs clear.
4

Pour the rice and broth into the pot.
5

Stir to coat the grains and make an even layer.
6

Spread the lentils in the pot in an even layer.
7

Scatter the onion on top of the lentils.
8

Cut the eggplant horizontally into 1/4-to 1/2-inch slices, then cut the slices in half.
9

Arrange the wedges in a layer.
10

Scatter the garlic on top of the eggplant.
11

Sprinkle with the paprika, pepper, and parsley, then scatter in the capers.
12

Mince the chard stems and scatter them evenly in the pot.
13

Drizzle with the vinegar.
14

Roughly cut the chard leaves and pack them into the pot; sprinkle with nutmeg and more pepper.
15

Cover and bake for 35 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
16

Serve immediately.
17

Calories: 415
18

Protein: 16g
19

Carbohydrates: 89g
20

Fat: 2g
21

Cholesterol: 0
22

Sodium: 773mg
23

Fiber: 7g