What To Know
- Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the lentils are tender.
- Spread on a baking sheet and roast for 20-25 minutes, or until the eggplant is browned and tender.
- Lentils are a rich source of protein, fiber, and iron, while eggplant is a good source of antioxidants and vitamins.
Prepare to embark on a tantalizing culinary adventure with this exceptional lentil eggplant recipe. This delectable dish seamlessly blends the earthy richness of lentils with the smoky allure of eggplant, creating a symphony of flavors that will leave your taste buds yearning for more.
Ingredients
For the Lentils:
- 1 cup brown lentils, picked over and rinsed
- 2 cups vegetable broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- Salt and pepper to taste
For the Eggplant:
- 1 large eggplant, cut into 1-inch cubes
- 1/4 cup olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon cumin
- 1/2 teaspoon ground coriander
- 1/4 cup chopped fresh cilantro
For the Sauce:
- 1 can (14.5 ounces) diced tomatoes
- 1/2 cup water
- 1 teaspoon tomato paste
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
Instructions
Prepare the Lentils:
1. In a medium saucepan, combine the lentils, vegetable broth, onion, garlic, cumin, coriander, turmeric, salt, and pepper.
2. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the lentils are tender.
Roast the Eggplant:
1. Preheat oven to 400°F (200°C).
2. Toss the eggplant cubes with olive oil, onion, garlic, cumin, coriander, and salt.
3. Spread on a baking sheet and roast for 20-25 minutes, or until the eggplant is browned and tender.
Make the Sauce:
1. In a large saucepan, combine the diced tomatoes, water, tomato paste, oregano, salt, and pepper.
2. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the sauce has thickened.
Assemble the Dish:
1. Stir the lentils, eggplant, and sauce together.
2. Bring to a simmer over low heat and cook for 5-10 minutes, or until the flavors have blended.
Serving Suggestions
Serve the lentil eggplant extravaganza hot with your favorite accompaniments, such as:
- Basmati rice
- Naan bread
- Yogurt
- Pickled onions
Tips for Perfection
- For a richer flavor, use brown lentils instead of green lentils.
- Roast the eggplant cubes until they are slightly charred for a smoky depth.
- Add a pinch of cayenne pepper to the sauce for a subtle kick.
- Garnish with chopped cilantro or parsley for a vibrant finish.
Variations
- Try using different types of lentils, such as red lentils or black lentils.
- Add other vegetables to the dish, such as bell peppers, zucchini, or carrots.
- Experiment with different spices and herbs to create your own unique flavor profile.
Health Benefits
This lentil eggplant recipe is not only delicious but also packed with nutrients. Lentils are a rich source of protein, fiber, and iron, while eggplant is a good source of antioxidants and vitamins.
FAQ
Q: Can I make this dish ahead of time?
A: Yes, you can prepare the lentils and eggplant ahead of time and store them separately in the refrigerator. When ready to serve, simply reheat the lentils and eggplant and combine them with the sauce.
Q: What can I substitute for eggplant?
A: If you don’t have eggplant on hand, you can use zucchini or bell peppers as a substitute.
Q: Can I use canned lentils instead of dried lentils?
A: Yes, you can use canned lentils to save time. Rinse them well before using and reduce the cooking time to 5-10 minutes.
