Aegean Eggplant Recipes

BAKED AEGEAN STYLE EGGPLANT WITH LENTILS

Steps:

• Prepare your ingredients: 1) rinse and drain the lentils, 2) halve and thinly slice the onion, 3) wash and slice the eggplant, 4) mince the garlic, 5) chop the parsley and basil, and 6) separate Swiss chard leaves from stems and chop them separately. Now you're ready to put together the dish.
• Preheat your oven to 350 degrees F. Get a 3.5 to 4 quart dutch oven and generously coat it with cooking spray or misted olive oil.
• Spread the lentils evenly over the bottom of the dutch oven, then top with the sliced onion and eggplant. Evenly top that with the minced garlic, parsley, basil, capers, and paprika. Season to your preference with salt and tricolor pepper (black is okay, too, but tricolor is better).
• In a small bowl, mix together the lemon juice and vinegars. Add a Swiss chard stem layer to the pot and sprinkle it with the vinegar mixture. Pack the chopped Swiss chard leaves as the final layer on top, then season once more with a bit of salt and pepper.
• Cover and bake in 350 degree F oven for 45 minutes. (Original recipe adds: "...or about 3 minutes after aroma wafts from oven.").
• Garnish with a little crumbled feta, serve with rice pilaf, and enjoy!

AEGEAN EGGPLANT WITH LENTILS

Steps:

• Preheat oven to 450˚F. Generously spray inside of 3 1/2- or 4-quart Dutch oven with cooking spray. 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. 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.

AEGEAN EGGPLANT

Steps:

• Preheat the oven to 450°F.
• Spray the inside and lid of a cast-iron Dutch oven with olive oil.
• Rinse the rice in a strainer under cold water until the water runs clear. Pour the rice and broth into the pot. Stir to coat the grains and make an even layer.
• Spread the lentils in the pot in an even layer. Scatter the onion on top of the lentils.
• Cut the eggplant horizontally into 1/4-to 1/2-inch slices, then cut the slices in half. Arrange the wedges in a layer. Scatter the garlic on top of the eggplant. Sprinkle with the paprika, pepper, and parsley, then scatter in the capers.
• Mince the chard stems and scatter them evenly in the pot. Drizzle with the vinegar. Roughly cut the chard leaves and pack them into the pot; sprinkle with nutmeg and more pepper.
• Cover and bake for 35 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
• Calories: 415
• Protein: 16g
• Carbohydrates: 89g
• Fat: 2g
• Cholesterol: 0
• Sodium: 773mg
• Fiber: 7g

AEGEAN EGGPLANT (AUBERGINE) -TOMATO-ORZO CASSEROLE

Steps:

• Spread orzo in bottom of 13-inch x 9-inch pan coated with olive oil flavored cooking spray.
• Lightly coat both sides eggplant slices with cooking spray and sauté in batches over medium heat in a large skillet until lightly browned on both sides (if slices get too dry, mist pan and slices with more spray); set aside.
• Meanwhile, dust tomato slices with flour and, in a separate pan, fry in batches in 1/4 inch oil until lightly browned on both sides; set aside.
• Re-spray skillet you cooked eggplant in and sauté onion slices with garlic until soft and golden.
• Spread half the tomatoes in a layer over the orzo, then half the onion-garlic mixture, then half the eggplant slices; repeat layers.
• Make sauce: Melt butter and blend in flour until smooth. Add bouillon slowly, stirring constantly, until thickened. Add cream, oregano and cinnamon. Simmer very gently for about 1 minute.
• Pour sauce over casserole.
• Sprinkle casserole with the parmesan cheese and scatter chopped olives over the top.
• Bake at 400°F about 15 minutes until top is crispy brown.