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Everyday dinners & traybakes · 4 servings

Eggplant, lentil & feta bake

Roasted eggplant and lentils baked in a garlicky tomato sauce with spinach, oregano and a golden feta topping.

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Eggplant, lentil & feta bake · Per serving (1 of 4)

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41 selectedof 152 nutrients · 152 showing

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At a glance

Vegetarian · 20 minutes active preparation · 75 minutes total · meal

Method range: 2–8 servings.

Contains: milk. Check individual packaging and cross-contact information; this is not an allergy-safety guarantee.

Estimated per serving

Energy
1495 kJ
Protein
18.7 g
Carbs
23.6 g
Fat
17.7 g
Iron
4.6 mg
Calcium
250.8 mg
Folate
124.6 µg
Vitamin C
33.1 mg

* Partial ingredient data. Additional cooking losses may not be included. Open recipe for all vitamins, minerals and calculation notes.

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Calculation limitations

Ingredients

Nutrition weights for 4 servings. Changing the batch size keeps the per-serving nutrition the same.

  • Eggplant, unpeeled and cut into cubes700 g
  • Olive oil, divided35 g
  • Brown onion, peeled and diced150 g
  • Garlic, peeled and finely chopped15 g
  • Dried oregano3 g
  • Ground paprika4 g
  • Tomato paste, no added salt30 g
  • Canned tomatoes in juice, no added salt400 g
  • Baby spinach150 g
  • Lentils, boiled without salt and drained400 g
  • Lemon juice20 g
  • Feta made with vegetarian rennet150 g
  • Fresh flat-leaf parsley, chopped20 g
  • Iodised table salt, divided2 g
  • Ground black pepper, divided2 g

Method

  1. Heat the oven to 220°C conventional (200°C fan). Cut the eggplant into 2.5 cm cubes. Toss it on a large shallow tray with 25 g olive oil, half the iodised salt and half the black pepper. Spread in one layer and roast for 25 minutes, turning once, until browned and soft rather than spongy.
  2. Meanwhile, heat the remaining oil in a large frying pan over medium heat. Cook the onion for 6 minutes until soft. Add the garlic, oregano and paprika and stir for 30 seconds. Add the tomato paste and cook for 1 minute.
  3. Add the canned tomatoes and simmer for 8 minutes until thickened. Stir in the spinach and cook until wilted and any released liquid has evaporated. Fold in the drained lentils, lemon juice, remaining salt and pepper.
  4. Reduce the oven to 200°C conventional (180°C fan). Fold the roasted eggplant through the sauce and spread in a roughly 2.5 litre baking dish. Crumble the feta evenly over the top.
  5. Bake for 18–22 minutes until bubbling at the edges and the feta is lightly golden. Rest for 10 minutes so the bake thickens, then scatter with parsley and serve.

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Nutrition

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Eggplant, lentil & feta bake · Per serving (1 of 4)

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41 selectedof 152 nutrients · 152 showing

Reference shortcuts only use complete reported values with an RDI or AI. AI is an intake reference, not proof of deficiency. Missing data never counts as zero.

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Macros and selected micronutrients. Open All nutrients for the full nutrient and food-component profile. Availability varies by ingredient. Select a nutrient to see which ingredients supply it.

Overview, per serving
NutrientAmountReference comparison
1495 kJCooking estimate incomplete—
18.7 gCooking estimate incomplete—
17.7 gCooking estimate incomplete—
13.5 gCooking estimate incomplete54%AI · reported contribution only
23.6 gCooking estimate incomplete—
251 mgCooking estimate incomplete25%RDI · reported contribution only
36 µgCooking estimate incomplete24%RDI · reported contribution only
4.6 mgCooking estimate incomplete25%RDI · reported contribution only
0.34 µgCooking estimate incomplete14%RDI · reported contribution only
125 µgCooking estimate incomplete31%RDI · reported contribution only
33.1 mgCooking estimate incomplete73%RDI · reported contribution only

Estimates from the identified food records, including dated product labels where specified. “Not reported” is unknown; partial totals may be incomplete. Whole-batch amounts are not compared against one person’s daily reference. Per-serving percentages compare one serving with daily RDI/AI targets for Women 31–50 years, not upper limits. Values use foods in their recorded states; additional cooking losses are not modelled unless you select a supported method when editing ingredients.

About this recipe

Editorially reviewed with measured ingredients, practical timings, moisture control and sensory doneness cues. Ingredient identity evidence does not certify allergen-free manufacture.

MorselMetrics kitchen ideas · MorselMetrics original recipe content

Original AI-assisted recipe development for MorselMetrics. Editorially reviewed. Nutrition calculated from attributed food-composition sources.

Calculation assumptions & recipe adaptations

Estimated from weighed edible ingredients using existing source-backed food records. Unknown nutrient values remain unknown.

  • Eggplant, unpeeled and cut into cubes: Whole-recipe edible weight.
  • Olive oil, divided: Whole-recipe edible weight.
  • Brown onion, peeled and diced: Whole-recipe edible weight.
  • Garlic, peeled and finely chopped: Whole-recipe edible weight.
  • Dried oregano: Whole-recipe edible weight.
  • Ground paprika: Whole-recipe edible weight.
  • Tomato paste, no added salt: Whole-recipe edible weight.
  • Canned tomatoes in juice, no added salt: Whole-recipe edible weight.
  • Baby spinach: Whole-recipe edible weight.
  • Lentils, boiled without salt and drained: Whole-recipe edible weight.
  • Lemon juice: Whole-recipe edible weight.
  • Feta made with vegetarian rennet: Whole-recipe edible weight.
  • Fresh flat-leaf parsley, chopped: Whole-recipe edible weight.
  • Iodised table salt, divided: Whole-recipe edible weight.
  • Ground black pepper, divided: Whole-recipe edible weight.

AFCD attribution, data & methods

Food matches used for nutrition
  • Eggplant, unpeeled and cut into cubes: Eggplant, unpeeled, fresh, raw
  • Olive oil, divided: Oil, olive
  • Brown onion, peeled and diced: Onion, mature, brown skinned, peeled, raw
  • Garlic, peeled and finely chopped: Garlic, peeled, fresh, raw
  • Dried oregano: Oregano, dried
  • Ground paprika: Paprika, dry powder
  • Tomato paste, no added salt: Tomato, paste, no added salt
  • Canned tomatoes in juice, no added salt: Tomato, whole, canned in tomato juice, no added salt, undrained
  • Baby spinach: Spinach, baby, fresh, raw
  • Lentils, boiled without salt and drained: Lentil, dried, boiled, drained
  • Lemon juice: Juice, lemon
  • Feta made with vegetarian rennet: Cheese, fetta (feta)
  • Fresh flat-leaf parsley, chopped: Parsley, continental, fresh, raw
  • Iodised table salt, divided: Salt, table, iodised
  • Ground black pepper, divided: Pepper, black, ground

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