Lentils With Broiled Eggplant

(adapted fromĀ Plenty: Vibrant Recipes from London's Ottolenghi)


2 medium eggplants

2 tablespoons Cabernet vinegar

Salt and pepper

4 small carrots, peeled

2 celery stalks

1 bay leaf

3 thyme sprigs

1/2 white onion

1 cup small dark lentils (such as Puy), rinsed

3 tablespoons olive oil

1 (14.5-ounce) can diced tomatoes, drained (I used Muir Glen Reserve Harvest Sunset Diced Tomatoes)

1/2 teaspoon light brown sugar

1 tablespoon roughly chopped parsley

1 tablespoon roughly chopped cilantro

1 tablespoon roughly chopped dill

Greek yogurt, for serving


Pierce eggplants in a few places with a small, sharp knife, place on a foil-lined sheet pan, and cook directly under the broiler for about 1 hour, turning with tongs about every 15 minutes, until eggplants are deflated and their skin is charred.

Remove eggplants from oven, and adjust oven temperature to 275 degrees.

Cut a slit down center of each eggplant, and scoop flesh out into a colander. Let drain for 15 minutes, then transfer flesh to a bowl and season with salt and pepper and 1/2 tablespoon of the vinegar.

While eggplant drains, cut one carrot and half of a celery stalk into large pieces, and place them in a medium saucepan. Add bay leaf, thyme, onion, and lentils to saucepan. Cover with plenty of water and bring to a boil over high heat. Reduce heat to low, and simmer for about 25 minutes, or until lentils are tender. Drain in a sieve. Discard carrot, celery, bay leaf, thyme sprigs, and onion.

Transfer lentils to a mixing bowl, and stir in remaining 1 1/2 tablespoons of vinegar, 2 tablespoons of oil, and plenty of salt and pepper.

While lentils are simmering, dice remaining carrot and celery. Mix with tomatoes, remaining 1 tablespoon oil, brown sugar, and some salt in an 8- by 8-inch (or other similar-size) baking dish. Bake for about 20 minutes or until carrots are tender but still firm. (I ended up pumping the oven up to 350 after 15 minutes to ensure the carrots would get tender in the last 5 minutes.)

Stir the lentils into the carrot mixture. Then stir in the herbs. Season with salt and pepper to taste.

Spoon lentils into serving dishes, top with broiled eggplant and a dollop of Greek yogurt, and serve.

-Delicious Dishings