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Better Baked Lentils with eggplant

My legume experiments continue...
The original Australian recipe that inspired this one left out a few steps and also called for 2 hours of baking the eggplant... "ain't nobody got no time for that!"
Plus, it also required ingredients that I just can't get here in the states.
And you will still have to go to the store ahead of time for this meal.
It was so intriguing that I carried on and here is my version.
The eggplant (which I usually do not like) was so soft it was a nice contrast to the other ingredients that are an explosion of different flavors. I don't think I have ever eaten something so unique.
Dad wants to eat it once a month, he liked it so much. I would have never guessed!
E heard the word 'lentil' and his taste buds shut down. He still ate it. I am determined to find a legume he can be happy about if not excited for.

Preheat oven to 350 degrees.

In 3 cups of water, boil
1/2 c dry lentils
for about 15 minutes, then drain and set aside.
(I think you could use a can of prepared lentils, drained, if you wanted to skip this step)

While the lentils are cooking, in a small dutch oven (or other oven proof dish with a lid) sauté in
olive oil
2 small eggplants, sliced thin (part of the success I believe is that I picked the smallest eggplant possible. I would have chosen the japanese eggplant if they had them)
in small batches until they are golden brown - do not let them burn.
Set aside with the lentils and keep warm. Add more oil if needed to keep the eggplant from burning.

When all the slices are golden and resting with the lentils, Sauté
1/2 onion, sliced thin
until they are golden and caramelized.
Add 1 t chopped garlic for about 1 minute more.
Pour in
1/3 c lingonberry vinegar (another fruit vinegar would likely work)
Let reduce for a couple of minutes, then add back in the eggplant and lentils.
Combine gently and pour
1/4 c molasses 
over it all and gently combine again.
Place lid on top and place in hot oven for about 30 minutes.

Remove the arils from 1 medium pomegranate combine with
1/4 c fresh parsley, chopped
1/4 c fresh mint, chopped
the zest of one lemon or orange
for the topping

Sprinkle the pomegranate-herb mix on top when you remove the dish from oven,
and finish with small dollops of
6 oz mascarpone cheese
all around the dish.

We served it with a fresh from the oven crusty bread. Delish!








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