Skip to main content

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!








Labels:

Comments

Post a Comment

Popular posts from this blog

Tuna bean salad

Mix together: 1/3 c olive oil 3 T red wine vinegar Freshly & finely chopped chives or 1/4 t onion powder  Salt and pepper to taste Set aside. Combine:  6 oz tuna packed without liquid (if packed in oil, add less oil; if packed in water, drain) 1 can/15 oz cannellini beans, drained & rinsed 1 T capers 3/4 c cherry tomatoes, halved 1/2 T freshly chopped basil Pour dressing over and gently combine. Serve alone,  as a salad on a bead of spinach or open face sandwich on a crusty bread -both need an extra drizzle of olive oil.
Post a Comment
Read more

05-09 Mother's Day Eggs

"Eggs a la Goldenrod" is a Cooper recipe. Grandma says she has eaten it at a restaurant. This has become our Mother's day breakfast tradition served with fresh fruit (I like the grapes and strawberries), sometimes crispy bacon, fried apples and orange juice. Guess that is what you kids always thought was the perfect breakfast =) I have always liked it! Prepare 6-8 hard boiled eggs (It makes about as many servings as eggs used) Separate the yolks from the whites. Chop the whites Crumble the yolks To make sauce, melt over medium heat: 6 T unsalted butter Then whisk in 6 T flour Add in slowly, whisking constantly 3 c milk (don't use nonfat) Sprinkle with salt and pepper When thickened and bubbly, stir in whites and remove from heat. Serve this sauce over a piece of toast Sprinkle on 1/6 of the egg yolks and paprika Viola!
Post a Comment
Read more

Nordic curry

This is a mild anytime curry.  Takes 10-15 minutes. The original (dairy) sauce is from Magnus Nilsson. I double the sauce so there's plenty. Especially because I like to add vegetables and proteins. I always add the apples, sometimes skip the onion. Leftover roasted root vegetables tasted great. Regular supermarket yellow curry powder is perfect. Serve it over rice or with naan. Be generous with the salt and pepper.  Melt 4 T butter over medium heat in a sauté pan (wide, shallow).  Sprinkle in 4 T yellow curry powder and stir to combine.  Add 1-2 tart apple (Granny Smith), cored and chopped or cubed & 1 onion, finely chopped. When apples and onion are softened, sprinkle them with 2 T flour . Stir to evenly coat all.  Add 1 1/2 c heavy cream OR coconut cream , slowly, a bit at a time, whisking constantly to keep lumps at bay. When smooth, add in 1 1/2 c milk OR coconut milk in the same manner. Allow to begin to bubble and thicken before serving. Season gen...
Post a Comment
Read more