Greek Lentil and Eggplant Skillet With Feta
A hearty, one-pan Mediterranean meal featuring tender eggplant, protein-rich brown lentils, and crushed tomatoes. Finished with crumbled feta for a comforting, energy-boosting dinner.
Prep
15 min
Cook
20 min
Total
35 min
Makes
2 servings
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthSteadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Digestive comfort
A portion that works for you
Fiber and plants can support digestion, but more is not always better overnight. Start with a comfortable portion and build gradually.
Notice: comfort + portion
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Clearer, simpler choices
Let the recipe do the thinking
Clear steps and a complete plate mean fewer decisions when focus is in short supply—and a more substantial meal once you are done.
Notice: focus + energy later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
15 min
Cook
20 min
Total
35 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Large skillet · Knife and cutting board
Time saver
This dish stores beautifully in an airtight container in the fridge for up to 4 days, making it a great option to prep once and eat twice.
Do these three things first
- 1Prep medium eggplant (diced), red onion (chopped), oz can (rinsed)
- 2Set out all ingredients before cooking
- 3Measure the pantry ingredients before heating the pan
Ingredients
Gather as you go
Ingredients
From Your Pantry
Cook along
Instructions
0 of 6 steps complete
Next: Chop the eggplant into 1/2-inch cubes
- 01
Chop the eggplant into 1/2-inch cubes
Chop the eggplant into 1/2-inch cubes.
Tap card to mark done - 02
Heat the olive oil in a large…
Heat the olive oil in a large skillet over medium heat. Add the chopped red onion and diced eggplant. Cook for 8 to 10 minutes, stirring occasionally, until the eggplant is deeply softened and lightly browned.
Look for: the eggplant is deeply softened and lightly browned
Tap card to mark done - 03
Stir in the crushed tomatoes
Stir in the crushed tomatoes, cooked brown lentils, dried oregano, salt, and black pepper.
Tap card to mark done - 04
Reduce the heat to medium-low and let…
Reduce the heat to medium-low and let the skillet simmer for 5 to 7 minutes so the flavors can meld and the sauce thickens slightly.
Allow: 5 to 7 minutes
Tap card to mark done - 05
Remove the skillet from the heat
Remove the skillet from the heat. Scatter the crumbled feta cheese evenly over the top.
Ready when: everything is assembled and ready to enjoy
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Cover the skillet with a lid for…
Cover the skillet with a lid for 2 minutes just until the feta is warmed through and slightly softened, then serve immediately.
Look for: the feta is warmed through and slightly softened, then serve immediately
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