Broiled Eggplant, Tomatoes & Lentils
Some foods make me feel like a cat; I just wanna curl up around the bowl & purr. My recipe for Broiled Eggplant, Tomatoes & Lentils is just such a food. It’s easy to cook, hearty, healthy & a family pleaser. Awesome with some hearty bread, in a Buddha Bowl, as one of many appetizers & salads before a dinner party or in a small bowl with just you, the couch & a good book.
2 Medium Eggplants
2-3 Tablespoons Canola Oil
2 cups dry Lentils
1 Onion, chopped
2 Bay Leaves
3-4 Tablespoons Red Wine Vinegar
2 Tablespoons Olive Oil
Sea Salt & Pepper
1/2 Teaspoon Coriander
1 Teaspoon Cumin
4 Garlic Bulbs
Set oven to Broil.
Dice Eggplants, pour about 2 Tablespoons of Canola Oil over them (Olive Oil will smoke) & place in a baking sheet. Broil for about 20 minutes or until golden on all sides. Stir occasionally.
While Eggplant is broiling, heat water in medium sized saucepan. Rinse lentils & add to water when boiling. Add lentils, chopped Onion & Bay Leaves to water, return to boil then reduce heat to low & simmer for 25 minutes or until lentils are cooked. I prefer my cooked lentils to still retain a little bit of chew.
Drain lentils & onions, removing Bay Leaves & transfer to a medium sized mixing bowl. Add Red Wine Vinegar, 3-4 Tablespoons Olive Oil, Salt, Pepper, Coriander & Cumin.
Slice Tomatoes into wedges, toss on a baking sheet with a Tablespoon of Canola Oil & Garlic Cloves & Broil for 5-6 minutes or until brown. Stir & broil for another minute or two.
Stir Broiled Eggplant into Lentils. Platter up on a serving tray & spoon Broiled Tomatoes & Garlic on Top. Add additional Sea Salt.
Ta Da! You’re Done!
NOTE: Great with a few sprinkles of Crushed Red Pepper &/or some Greek Yogurt.
Categories:Food on the FloorEma