This salad is from Lebanon and is both delicious and fresh. This salad is very delicious because it has fresh parsley and mint.
| Prep Time: | 35 mins |
| Cook Time: | 1 hr 15 mins |
| Total Time: | 1 hr 50 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 ½ pounds eggplant, cut into 1/4-inch slices
- 1 pound tomatoes, stems removed
- 2 tablespoons olive oil
- 2 medium onions, minced
- 3 cloves garlic, minced
- ½ cup beluga lentils
- 2 tablespoons tomato paste
- 1 ½ cups vegetable broth
- 1 ½ pounds zucchini, chopped
- 1 tablespoon dried savory
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- ¾ cup crumbled feta cheese
- 1 ¼ cups plain Greek yogurt
- 4 large eggs
- sea salt and freshly ground black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Blanch eggplant slices in the boiling water for 1 minute. Rinse slices under cold water, then drain on paper towels.
- Blanch tomatoes in the boiling water for 1 minute. Rinse in cold water, then remove skins. Cut tomatoes into quarters and remove and discard the cores. Chop tomatoes coarsely.
- Heat olive oil in a saucepan over medium heat. Add onions and garlic and sauté until translucent, about 5 minutes. Add lentils and tomato paste; sauté briefly. Add vegetable broth, cover, and bring to a boil. Reduce heat to low and simmer for 15 minutes.
- Add chopped tomatoes, zucchini, savory, cinnamon, and cumin. Cover, increase heat, and bring to a boil. Reduce heat to low and simmer for 10 more minutes.
- Preheat the oven to 425 degrees F (220 degrees C).
- Pour 1/2 of the lentil mixture into the bottom of a large oven-proof dish. Cover with 1/2 of the eggplant slices. Pour remaining lentil mixture over top and cover with remaining eggplant slices.
- Mash feta cheese with a fork; mix with yogurt and eggs. Season with salt and pepper. Spread over the eggplant layer.
- Bake in the center of the preheated oven until golden brown, about 25 minutes.
- Excerpted from
- © 2021 by David Geisser, Scott Hahn. Photography © 2021 by Roy Matter. Reproduced by permission of Sophia Institute Press. All rights reserved.
Nutrition Facts
| Calories | 510 kcal |
| Carbohydrate | 49 g |
| Cholesterol | 225 mg |
| Dietary Fiber | 19 g |
| Protein | 27 g |
| Saturated Fat | 10 g |
| Sodium | 637 mg |
| Sugars | 19 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
Big disappointment! I was attracted to the recipe because the ingredients (I love egg plant) & the picture looked good but the result was a very liquidy dish with tastless egg plant. My family was underwhelmed & suggested that next time I should brown the egg plant in olive oil as I usually do before I put it into a casserole & also bake it until the liquid was gone. There will not be a next time because this dish was very labor intensive AND dissatisfying.