Aegean Eggplant

Name: Aegean Eggplant
Yield: serves 2
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

December 9, 2011

This recipe reminds me of lightly cooked and dressed salads shared under the endless skies above the Greek isles. I spent one summer during college working in a restaurant on the island of Rhodes and found many opportunities to savor the Greek flavors. To truly get into the spirit, you’d have to serve dinner with candlelight, plenty of retsina, and lots of laughter! For firmer, more al dente lentils, use 1/2 cup dry lentils and 1 cup of liquid instead of canned.

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