Lentils with Eggplants
Recipe: Lentils with Eggplants
May 30, 2022
By: Yotam Ottolenghi
Ingredients
2 medium eggplants
2 Tablespoons of red wine vinegar
1 Cup of lentils
3 small, peeled carrots
2 celery stalks
1 bay leaf
3 sprigs of thyme
1/2 white onion
3 tablespoons of olive oil
12 cherry tomatoes cut in half
1/3 tablespoon of brown sugar
1 Tablespoon of each leaf: parsley , cilantro and dill
Preparation
- Place the eggplant on a tray and bake it at 275°F for 45 min or 1 hr. The eggplant should be completely deflated and the skin should separate easily.
- Place the eggplant in a colander salt, pepper and half a tablespoon of vinegar, let it rest for 15 minutes to drain as much water.
- Place the lentils in a pot with enough water, a carrot and half a stalk of celery cut into large pieces. Add the bay leaf, thyme and onion. Bring to a boil.
- Let simmer for half an hour or until the lentils are cooked.
- Stir in the carrot, celery, thyme and celery and place the lentils in a colander to remove the water.
- Transfer the lentils to a bowl and add the rest of the vinegar, 2 tablespoons of olive oil, salt and pepper.
- Cut the remaining carrots and celery into small cubes and mix with the halved cherry tomatoes. Add olive oil, sugar and salt.
- Expand on a tray and bake for 20 minutes until the carrots are soft but firm.
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