Lentils with Roasted Eggplant

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 40 minutes

Yield: 1

Calories per serving: 480

Fat per serving: 16

This recipe was inspired by a Vegan Indian Eggplant with Lentils dish at The Katmanduo and an Eggplant Lentil Indian Stew at Sprint 2 the Table. I used Swiss Chard instead of Spinach as that's what I had. In my first attempt I didn't get the eggplant charred, so the smokey taste I was looking for from roasting the eggplant was rather faint.

, November 4, 2011


  • 1 small Eggplant
  • 1 tsp Canola Oil
  • 1/2 medium Onion
  • 1/4 tsp minced Garlic
  • 1/2 tsp Ginger
  • 3/4 tsp Cumin
  • 1/4 tsp Cardamon
  • 1/4 tsp Turmeric
  • 1/8 tsp Red Pepper Flakes
  • 1/8 tsp Cinnamon
  • 1 Bay Leaf
  • 2 cups chopped Swiss Chard
  • 1/3 cup dried Lentils
  • 1 cup Chicken Stock
  • 1 cup water
  • Salt & Pepper


  1. Warm the cast iron skillet in the oven.
  2. Dice the onion and saute with 1 tsp oil.
  3. After the onion is translucent, about 5 minutes, add the spices, stock, water and lentils. Cover and simmer on med-low heat.
  4. Slice the eggplant in half and place in broiler. Broil until it starts to char or until the lentils have simmered for 15 minutes.
  5. Chop the Swiss Chard and set aside.
  6. Remove any charred skin from the eggplant and chop into 1” cubes.
  7. Add the eggplant and Swiss Chard to the lentils and simmer until the lentils are done (approximately another 10 minutes, for a total cooking time of around 25 minutes).
  8. Add Salt and Pepper to taste.


Glycemic Load: 20


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