Best 3 Lenten Eggplant Aubergine Recipes

In the realm of culinary traditions, Lenten Eggplant, also known as Aubergine, shines as a delectable vegetarian dish that holds a special place during the Lenten season. This versatile vegetable takes center stage, prepared in a symphony of flavors and textures that cater to various dietary preferences. Dive into a culinary journey as we explore the tantalizing world of Lenten Eggplant, offering a diverse collection of recipes that will ignite your taste buds and warm your soul.

From the classic Greek-style Imam Bayildi, where tender eggplant slices are layered with a rich tomato sauce and oven-baked to perfection, to the hearty Lebanese Makhlouta, where eggplant harmonizes with lentils, bulgur, and a medley of spices, each recipe unveils a unique culinary narrative. Vegetarian delights such as Stuffed Eggplant, brimming with a flavorful filling of rice, vegetables, and herbs, and Imam Biyaldi, a Turkish masterpiece where eggplants are stuffed with a savory mix of minced meat and vegetables, promise a symphony of flavors that will leave you craving more.

For those seeking a lighter touch, the Air Fryer Eggplant Parmesan offers a guilt-free indulgence, while the Eggplant Rollatini, with its delicate layers of eggplant, cheese, and spinach, provides an elegant and satisfying meal. For a quick and effortless option, the Pan-Fried Eggplant with Garlic and Lemon Sauce delivers a burst of tangy freshness with every bite.

And for those who relish the smoky allure of grilled vegetables, the Grilled Eggplant with Feta and Tomatoes captures the essence of summer in every bite. With its vibrant colors and enticing aromas, this dish transports you to a Mediterranean paradise.

As you embark on this culinary adventure, you'll discover the endless possibilities of Lenten Eggplant. Each recipe offers a unique taste sensation, tailored to suit your preferences and dietary needs. So, gather your ingredients, prepare your palate, and embark on a journey of culinary exploration that will leave you craving more.

Let's cook with our recipes!

EGGPLANT, LENTILS, AND PEPPERS COOKED IN OLIVE OIL (TURKISH)

Eggplant, Lentils, and Peppers cooked in Olive Oil (Turkish) image

Provided by Ozlem Warren

Time 1h15m

Number Of Ingredients 13

Ingredients

6 ounces green lentils, rinsed
2 medium eggplants
2 medium onions, halved and thinly sliced
4 cloves garlic, crushed and finely chopped
1 red bell pepper, cut in half and thinly sliced
14 ounces can diced tomatoes
4 tbsp extra virgin olive oil
1 cup water
3 tbsp extra virgin olive oil
1 tsp salt
1 tsp granulated sugar
2 tsp dried mint
freshly ground black pepper to taste

Steps:

Put the green lentils in a pan of boiling water, stir and cover. Simmer in low heat for 15 minutes. Drain the water and set aside.
Using a vegetable peeler, peel the aubergine/eggplant in zebra stripes. Then, cut the aubergine/eggplant in half lengthways and cut each half into medium slices. Spread them on a wide tray, sprinkle salt over and leave aside for 15 minutes. Using a paper towel, squeeze the excess water out of the aubergines/eggplants.
Heat the 3 Tbsps of olive oil in a heavy pan and very lightly sauté the aubergine/eggplant slices for a minute or two. This will help aubergines/eggplants to soften up and start bringing out their lovely sweet flesh.
In a large bowl, combine the partially cooked lentils, onion, garlic, bell peppers, chopped tomatoes, salt, dried mint, th rest of the olive oil, and the sugar. Season with ground black pepper, check the seasoning and add more salt if needed.
In a wide heavy pan, place a layer of the aubergine/eggplant slices. Spread the half of the vegetable mixture over the aubergines/eggplants evenly. Place the remainder of the aubergine/eggplant slices over the top and spread the remaining vegetable mixture over also. Add the water, cover and cook on a medium to low heat for about 35 minutes.
Once cooked, cover and cool the dish in the pan, this will allow the flavours to develop and blend well. Serve at room temperature with some crusty bread.
Afiyet Olsun (means 'May you be happy and healthy with this food you eat").

Nutrition Facts : Calories 481 kcal, Carbohydrate 52 g, Protein 15 g, Fat 26 g, SaturatedFat 4 g, Sodium 739 mg, Fiber 23 g, Sugar 16 g, UnsaturatedFat 21 g, ServingSize 1 serving

ROASTED EGGPLANT AND LENTILS

Roasted Eggplant and Lentils image

This is one of my favorite lentil dishes. It is hearty and flavorful and makes an excellent vegetarian main dish. You could make it a vegan dish by using soy cheese instead of mozzarella. If you're using fresh herbs instead of dried, use half as much.

Provided by Mandala

Categories Lentil

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

2 medium eggplants, peeled and cubed
1 bell pepper, chopped
1 large onion, chopped
1 cup brown rice
1 cup lentils
5 cups vegetable broth (or water)
1 tablespoon dried oregano
2 tablespoons dried mint
1 teaspoon black pepper
1 teaspoon salt
2 tablespoons olive oil
1 1/2 cups shredded mozzarella cheese

Steps:

On an oiled cookie sheet, roast the eggplant, onion, and bell pepper at 425 for about 30 minutes (turning at least once).
Meanwhile, bring the vegetable broth (or water) to a boil. Add the seasonings, rice and lentils. Cover and simmer for about 30 minutes, until tender. It should still be a little soupy.
Stir vegetables, rice and lentils, and olive oil together with 1 cup of mozzarella.
Spread into 9x13 pan and top with remaining cheese.
Bake at 425 for 30 minutes.

Nutrition Facts : Calories 337.8, Fat 12.3, SaturatedFat 4.6, Cholesterol 22.1, Sodium 573.3, Carbohydrate 45.6, Fiber 11.1, Sugar 7, Protein 14.1

TURKISH EGGPLANT (AUBERGINE) LENTIL STEW

Turkish Eggplant (Aubergine) Lentil Stew image

Thanks to friedel for sending me some pomegranate molasses! I am having so much fun with it, and this is a great vegetarian recipe. This really tastes better if you make it a day in advance and let the flavors blend. It can be served hot, warm, or at room temp.

Provided by chia2160

Categories Stew

Time 3h

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 large eggplant
1/2 cup lentils
water
2/3 cup extra virgin olive oil
1 onion, chopped
4 garlic cloves, chopped
2 tomatoes, chopped
2 anaheim chilies, seeded and chopped
2 tablespoons mint leaves
1 tablespoon tomato paste
1 pinch crushed red pepper flakes
1/4 cup pomegranate molasses
1/2 cup kosher salt

Steps:

Peel eggplant in strips, then cut lengthwise into strips.
Cut each strip into 3 pieces, salt heavily with kosher salt and let it sit in a colander for 1 hour.
Meanwhile, cover lentils with 2 inches of water and bring to a boil.
Lower to simmer and cook 15 minutes, drain.
In a bowl add 1 tbsp olive oil and onion, garlic, peppers, tomatoes, mint, tomato paste, and red pepper.
Rinse the eggplant and dry.
In a dutch oven layer half of the onion mixture.
Top with a layer of eggplant, and a layer of lentils.
Repeat.
Pour remaining olive oil around sides and over the top.
Drizzle with the pomegranate molasses.
Bring to a boil, lower heat to simmer and cook 1 1/2 hours.

Nutrition Facts : Calories 279.6, Fat 24.4, SaturatedFat 3.4, Sodium 9459.2, Carbohydrate 14.5, Fiber 5.6, Sugar 5.4, Protein 3.5

Tips:

Choose fresh, firm eggplants for the best results.
Use a sharp knife to cut the eggplants to avoid tearing.
Salting the eggplant before cooking helps to remove bitterness and excess moisture.
Be careful not to overcook the eggplant, as it can become mushy.
Serve the eggplant hot or at room temperature.

Conclusion:

Eggplant is a versatile vegetable that can be used in a variety of dishes. These Lenten eggplant recipes provide delicious and satisfying options for those following a plant-based diet. From classic dishes like moussaka to modern interpretations like eggplant burgers, there is a recipe here for everyone. With its smoky flavor and tender texture, eggplant is sure to be a hit at your next meal. So why not try one of these recipes today and discover the many ways to enjoy this delicious vegetable?