Eggplant & Potato Casserole with Green Lentils
Prep time
Cook time
Total time
Category: Main Dish
Makes: 8 servings
  • 2 cups green lentils
  • 4 cups filtered water
  • 1 tablespoon cold-pressed organic coconut oil
  • ½ large onion, chopped
  • 1 large head of garlic, chopped
  • 7 organic cherry tomatoes, diced
  • 1 tablespoon Italian seasoning
  • organic cayenne, to taste (optional)
  • sea salt, to taste
  • black pepper, to taste
  • 398ml can of coconut milk (full-fat)
  • 2 medium eggplant, sliced lengthwise ¼" thick
  • 5 medium organic potatoes, sliced lengthwise ¼" thick (we used Russian blue potatoes)
  1. Place water in a medium saucepan. Over medium heat, let water heat until just almost boiling. Add lentils and simmer uncovered for 20 minutes on low. They should not be fully cooked, as they will be cooked again in the casserole. You will have leftover lentils.
  2. Heat coconut oil over medium heat in a large skillet. Saute onion until translucent, about 5 minutes. Add garlic and saute another minute. Add 3 cups of cooked lentils and mix. If the pan gets too dry, add a splash of water or broth. Add chopped tomatoes, Italian seasoning, cayenne, salt, and pepper. Cook until the tomato chunks are softened and melded with the mixture.
  3. Shake the can of coconut milk before opening. Stir the milk into the lentil mixture, and cook for 10 minutes uncovered. In the meantime, prepare your eggplant. Once 10 minutes is up, cover the lentil mixture and reduce heat to very low.
  4. To prepare the eggplant, place a large colander in the bottom of the sink. Place a layer of eggplant slices in the colander and sprinkle generously with salt. Place another layer of eggplant slices, sprinkle with salt again. Repeat until all eggplant is in the colander and salted. Let sit for 15 minutes. Once the eggplant slices are done sitting, blot each slice dry on a paper towel.
  5. Preheat oven to 350F. Grease an 8x8" glass baking dish with coconut oil. Place a layer of potatoes in the bottom of the dish, slightly overlapping the edges. Follow with a layer of eggplant, and ½ the lentil mixture. Repeat again with a layer of potatoes, a layer of eggplant, and the remaining lentil mixture. There should be enough liquid in the lentil mixture to soak to the bottom of the dish and get in between everything. Add a bit of broth if you need to.
  6. Cover the pan in aluminum foil and place in the middle rack of the oven. Bake for one hour. You should be able to stick a fork in and easily pierce the contents of the casserole.
  7. Cut into squares and serve with some greens. Enjoy!
Recipe by Newleaf Nutrition at