I've simplified some of the directions, but feel free to look at the original recipe.
Lentils with Broiled Eggplant
adapted from Yotam Ottolenghi's Plenty via thekitchn.com
2 medium eggplants
1 1/2 tbsp red wine vinegar
1 cup small dark lentils (such as Puy or Castelluccio), rinsed
3 small carrots, keep 1 whole and make 3/8-inch dice with the other two
3 celery stalks, keep 1 whole and make 3/8-inch dice with the other two
1 bay leaf
1 tsp dried thyme
1/2 white onion, chopped
3 tbsp olive oil
12 cherry tomatoes, halved
1 tsp dried parsley
1 tsp dried dill
2 tbsp sour cream or plain yogurt
salt and black pepper
- Pierce the eggplants with a sharp knife in a few places. Put them on a foil-lined tray and place directly under a hot broiler for 20 minutes, turning at least once. The eggplants will deflate, and their skin should burn and break.
- Remove the eggplants from the heat, and turn the oven down to 275°F. Cut a slit down the center of the eggplants and scoop out the flesh into a colander. Leave to drain for at least 15 minutes. Then add 1/2 tablespoon of vinegar and 1 tablespoon olive oil to the drained eggplant.
- Mix chopped celery and carrots with 1 tablespoon of olive oil and season with salt and pepper. Bake in oven for about 20 minutes until carrots just tender.
- Place the lentils in a medium saucepan with whole celery stalk and carrot, bay leaf, thyme and onion. Cover with plenty of water and bring to the boil. Simmer on a low heat for up to 20 minutes, or until the lentils are tender. Drain lentils and discard carrot, celery, and bay leaf. Transfer the lentils to a mixing bowl. Add 1 tablespoon of red wine vinegar, 2 tablespoons of the olive oil, and salt and pepper to the lentil mixture to taste.
- When cooked vegetables are done, mix them with the warm lentils, followed by parsley and dill. Taste and adjust the seasoning. Spoon the lentils onto serving plates. Pile some eggplant in the center of each portion and top it with a dollop of sour cream or yogurt.
Active and total time: about an hour