Greek Red Lentil and Eggplant Skillet With Feta
A comforting Mediterranean one-pan dish featuring tender eggplant and creamy red lentils simmered in savory tomato sauce. Top with tangy feta cheese for a rich, high-fiber, and protein-packed dinner.
Prep
10 min
Cook
20 min
Total
30 min
Makes
2 servings
Created together. Shared with you.
Made by Jeannie + Lila
Jeannie created this recipe with Lila and shared it with the perimenopause community.
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 HealthComfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
Steadier 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
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
20 min
Total
30 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Large skillet · Colander · Knife and cutting board
Time saver
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 7 steps complete
Next: Chop 0
- 01
Chop 0
Chop 0.5 medium eggplant into 0.5 inch (1.3cm) cubes and finely dice 0.25 red onion.
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Heat 1 tbsp olive oil in a…
Heat 1 tbsp olive oil in a deep skillet over medium heat (approx 350°F / 175°C).
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Add the diced onion and eggplant cubes…
Add the diced onion and eggplant cubes to the skillet, sautéing for 6 to 8 minutes until softened and light brown.
Look for: softened and light brown
Tap card to mark done - 04
Stir in 0
Stir in 0.5 cup dry red lentils and 175 ml crushed tomatoes along with 0.75 cup water to submerge the lentils.
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Bring to a gentle boil
Bring to a gentle boil, then lower the heat to medium-low, cover, and simmer for 10 to 12 minutes until red lentils are tender and creamy.
Look for: red lentils are tender and creamy
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Remove lid and stir
Remove lid and stir; if the mixture is too thick, add 2 tbsp of warm water until desired consistency is reached.
Look for: desired consistency is reached
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Turn off heat
Turn off heat, sprinkle 57g crumbled feta cheese over the top, and let rest for 2 minutes before serving hot.
Allow: 2 minutes
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