Curried Lentils with Eggplant

Created 08 Aug 2015 22:36, Updated 09 Aug 2015 21:18

Curried Lentils with Eggplant

Inspired by a recipe for Turkish-Style Lentil Stuffed Eggplants posted by The Aubergenius

INGREDIENTS
4 T olive oil, divided
1/2 onion, diced
1 tsp cumin seeds
1 c dried lentils, rinsed
1-2 c veggie broth, enough to cover lentils plus 2 inches
2 large fresh tomatoes, peeled and diced, or 1 14 oz can diced tomatoes
2 cloves garlic, minced
1/2 tsp ground coriander
1/4 tsp garam masala
1/4 tsp kosher salt
1/4 tsp ground black pepper
4 medium eggplants (I used 8-inch long slender Oriental eggplants)
1 medium zucchini, diced

METHOD
Heat 2 T of olive oil in a pan over medium heat, then add onion and cumin seeds and cook until softened and fragrant.

Stir in lentils, broth, tomatoes, garlic, coriander, and garam masala. Bring to a boil, reduce heat, and simmer, partially covered, for 30-40 minutes or until lentils are cooked to desired consistency.

While lentils are cooking, preheat oven to 400. Slice eggplants in half and cut out the centers, leaving about a 1/4 inch shell. Chop the centers and toss with zucchini and 1 T olive oil in a small frying pan over medium heat. Cook until the eggplant has broken down and the zucchini is cooked through.

While the zucchini cooks, place the eggplant shells cut side down on a baking sheet. Brush the outsides with the remaining olive oil, and roast for 10 minutes or so, until softened. Flip the eggplants and broil for five minutes until the tops are toasty but not burned.

Stir the zucchini and eggplant mixture into the lentils. Add salt and pepper to the lentil mixture to taste, and serve over the broiled eggplants.

Fix IE bug

Unless otherwise stated, the content of this page is licensed under Creative Commons Attribution-ShareAlike 3.0 License