Lentils with Broiled Eggplant and Greek Yogurt
One of the many dishes that captured my interest from the many beautiful photographs was this recipe for Lentils with Broiled Eggplant. Prepared with the Puy (or French) lentil, which holds its texture and shape better than say, red lentils, this member of the legume family is one of the best vegetarian sources of protein, fiber, iron, and other nutrients. Popular in many regions of the world, including Asia, the Middle East, and the Mediterranean, these little green speckled legumes are one of our favorites to use in soups, stews, and in side dishes.
Vegetables before roasting
In addition to the lentils, this recipe includes carrots, celery, and cherry tomatoes that are oven roasted just until tender with a pinch of brown sugar and olive oil to bring out their sweetness. They are then combined with the seasoned and cooked lentils that have been tossed with red wine vinegar, olive oil, a generous amount of kosher and then sea salt (our preference), freshly ground black pepper, and a nice combination of fresh herbs.
Combining the warm lentils with the roasted vegetables, seasonings, and fresh herbs
The only change we would make to the recipe is to prepare the eggplant in a different manor. We would have preferred to either have it cut into cubes and roasted with the other vegetables or roasted separately and then used to garnish the dish. We were not fond of the texture of the broiled and mashed eggplant and when the skin of the vegetable becomes so black to achieve the desired result for the recipe (completely deflated after broiling), it takes on a very charred, almost burnt flavor, which was not appealing to us. We did, however, love the texture and contrast of the cool and tangy Greek yogurt with the rest of the layers of flavors in the dish.
The charred eggplant after broiling
We would prepare this differently next time, but like the addition of eggplant
If you are interested in adding some new vegetarian dishes to your repertoire, then this would be a nice choice. While not as complex in flavor as some dishes (I’m a bit spoiled with all the Latin spices after working on Southern Heat), the recipe really was delicious. Reminiscent of a dish that would be served in the Mediterranean, in a coastal town, perhaps as an accompaniment to a grilled fresh local fish, it was full of healthy fresh ingredients, came together quickly, and was also very tasty reheated the next day, especially when brightened up with some additional fresh herbs.
Lentils with Broiled Eggplant and Greek Yogurt
Enjoy!
Lentils with Broiled Eggplant and Greek Yogurt
As suggested above, I would roast cubed eggplant with with the other vegetables (or on its own) and add that to the dish rather than use broiled eggplant. That would be our personal preference. Also, be sure to use a really nice red wine vinegar and olive oil to bring out the flavors of the lentils, vegetables, and fresh herbs.
Ingredients:
2 medium eggplants
2 tablespoons red wine vinegar
Kosher salt (we also used sea salt to finish) and freshly ground black pepper
1 cup small dark lentils (such as Puy), rinsed
3 small carrots, peeled
2 celery stalks
1 bay leaf
3 thyme sprigs
3 tablespoons good olive oil, plus more to finish
12 cherry tomatoes, halved (I used grape tomatoes)
1/3 teaspoon light brown sugar
1 tablespoon roughly chopped parsley
1 tablespoon roughly chopped cilantro
1 tablespoon roughly chopped dill
Greek yogurt, for serving
Directions:
Preheat oven to broil.
Pierce the eggplants several times with a fork, which will allow the steam to escape while they cook. Place them in a foil lined baking pan and place directly under the broiler for about an hour, turning a few times during the cooking process. The eggplants will deflate and the skin should be completely burnt.
Remove the eggplants from the oven and reduce the temperature to 275F. After the eggplants have cooled for a few minutes cut a slit lengthwise down the middle and scoop out all the flesh making sure to avoid the black skin. Place the flesh in a colander and drain for about 15 minutes. Season with salt and pepper and 1/2 tablespoon of the vinegar before serving.
While the eggplants are cooking, place the lentils in a medium saucepan. Cut one carrot and one half celery stalk into chunks and add them in the saucepan along with the bay leaf, thyme, and onion. Cover with plenty of water and bring to the boil. Simmer on low heat for 20-25 minutes or until the lentils are tender. Drain and remove the the carrot, celery, bay leaf, thyme, and onion. Transfer the lentils to a large bowl. While still warm, add the rest of the vinegar, 2 tablespoons of olive oil and a generous amount of salt and pepper. Set aside and keep warm.
Once the eggplants are cooked and the oven temperature has been reduced, roast the vegetables. Cut the rest of the celery and carrot into 1/2 inch dice and mix with the tomatoes, 1 tablespoon olive oil, the brown sugar, and a pinch of kosher salt. Place in an ovenproof dish and cook in the oven for about 25 to 30 minutes until the carrots are cooked, but still firm.
Remove from the oven and add the cooked vegetables to the warm lentils, followed by the chopped herbs. Adjust the seasonings to taste.
To serve, top with some of the broiled eggplant and a dollop of Greek yogurt. Finish it with a drizzle of olive oil, if desired.
Plenty by Yotam Ottolenghi
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This looks delicious, Gwen! Perfect for a light, summer meal.