For the eggplant:
2 large eggplants, thinly sliced lengthwise
2 tablespoons olive oil
¼ teaspoon salt
⅛ teaspoon pepper
For the sauce:
1 can cooked chickpeas, rinsed and drained
1 can cooked brown lentils, rinsed and drained
1 table olive oil
1 onion chopped
2 garlic cloves minced
1 (28-oz) can crushed tomatoes (no salt added)
1 (28-oz) can diced tomatoes (no salt added)
½ teaspoon salt
2 tablespoons dried parsley
1 tablespoon dried oregano
1 teaspoon ground coriander
½ teaspoon fennel seeds
5 oz fresh baby spinach leaves, chopped
For the topping:
1 cup plain Greek yogurt (we used nonfat, but any will do)
½ cup (part-skim) ricotta cheese
½ cup feta cheese
1 large egg
¼ teaspoon ground pepper
Optional garnish: chopped fresh parsley
An Oldways recipe, courtesy of Kelly Toups