I made the stewed eggplant tomato lentils right after I got back from my refreshing long weekend away with friends. I added smoked paprika and a few tablespoons of tahini to make it creamy. Add splashes of water as needed to deglaze the pot. by Jac's Veghead . This stew is beautiful with a scattering of goats feta or some grilled slabs of halloumi. Each week, you can expect accessible recipes and links to thought-provoking articles. ✨ And thank you. Let’s start with the basics. Drizzle with pomegranate molasses. The combination of flavours-bitter eggplant, nutty lentils, sweet coconut, and tart lemon juice, make for an explosion of flavour in every bite! Serve hot, warm or at room temperature. 5. Broil 6 inches from the heat, turning occasionally, until completely blackened and tender, about 20 minutes. Add the eggplant to the oil and cook, flipping the pieces frequently, until the eggplant is golden brown on each side, about 5 minutes per side; Once the eggplant is browned add them to the pot with the lentils; Season with about 1-2 teaspoons of sea salt (taste the stew after a few minutes of cooking and add more salt to your taste) Reduce the heat to low, cover, and simmer for 25 minutes, or until the lentils are tender. The recipe calls for four small or three large vine or beefsteak tomatoes. Sprinkle it generously with kosher salt and allow it to sit for 15 minutes. When the ingredients reach a simmer, reduce the heat to low. Cut each strip into 3 pieces, salt heavily with kosher salt and let it sit in a colander for 1 hour. 40 minutes or until lentils are cooked through. Add the onion, celery, garlic and bay leaf and cook over moderate heat until softened. Brush each eggplant slice with a bit olive oil and bake for 10 minutes just to soften. If you use these links to buy something I may earn a commission. Instructions. Preheat the broiler. Bring the stew to a boil. Heat the oil in a large skillet over medium. These are sometimes called “Spanish brown” lentils, too. It was about one and a half pounds, and just over a pound of eggplant after preparation. And I use less expensive balsamic for salad dressings, pasta salad, or as a marinade for burgers or tempeh. Cover and cook over low heat until the eggplant is very tender, 1-1.5 hours. Top with the remaining eggplant, lentils and veggies. On an oiled cookie sheet, roast the eggplant, onion, and bell pepper at 425 for about 30 minutes (turning at least once). Drizzle the rest of the olive oil over the stew, add one cup of water, and cover to cook. While the lentils are cooking, place the cubed eggplant into a colander. DIRECTIONS. Cut each slice crosswise into 3 pieces and set on a rimmed baking sheet. Chop the garlic, parsley and gather the seasonings. Once lentils are finished cooking add in the tomatoes, cumin chili powder, and bring to a simmer. Armenian Lentil Stew is a thick, rich medley of eggplant, peppers, tomatoes, onions, golden raisins, and lentils, all flavored with a savory-sweet blend of traditional herbs and spices. Required fields are marked *. If you don’t have fresh tomatoes, you can use either a 14.5 or a 28 ounce can of whole, peeled tomatoes instead. I’m still enjoying the leftovers, mostly over toast, but tonight I’ve got big plans to serve it over pasta. 1-2 tbsp olive oil; One medium or small white, yellow or red onion; 2 cloves garlic; 3 tomatoes; ½ cup green lentils; 1 eggplant; Salt, pepper, red pepper flakes (about ¼ tsp each) 1 tbsp dried mint; Bulgur, cous cous or rice (1/4 dried per person) Substitutions. I’m a fan of salting, but I don’t think it’s necessary. Add the garlic, cumin, coriander, and cinnamon and sauté until fragrant, about a minute. Stir in the 1/3 cup of chopped parsley and season with salt and pepper. Privacy Policy© copyright the full helping | site by kc + mtt. I roast a whole eggplant and turn in occasionally, in the oven. Cover the skillet and cook for about 5 minutes, or until the eggplant is getting soft and the tomatoes have released their juices. Next, once the eggplant … This is a recipe that I make when in a rush. Love this recipe! Add the lentils, tomatoes and stock; bring to a simmer over moderately high heat. Not a bad thing, if you ask me! Set aside. Stir in eggplant puree and 2 tablespoons harissa, plus salt and pepper to taste (start with 1½ and ½ teaspoons, respectively). This coconut-curried lentil eggplant stew is a vegan’s ultimate comfort food; healthy, rich, hearty and filling. So, Baingan Bharta is a dish of mashed eggplants and other vegetables. The Best Eggplant Tomato Lentil Recipes on Yummly | Deliciously Ella Spicy Aubergine And Lentil Pasta, Hearty Lentil Soup, Vegan Lentil Stew With Hemp And Dandelions © Copyright 2020 Meredith Corporation. It’s stewy enough to be eaten in a bowl, if you like. If you don’t have them, it’s no problem. I first made it with canned tomatoes and then had my mind blown by how much better the second time when I used fresh tomatoes. Cover, reduce the heat and simmer, stirring occasionally, until the lentils are tender but still hold their shape, 45 minutes. Total Time: 2 hours, 30 minutes. These stewed eggplant tomato lentils are simple and unfussy. In a large saucepan, heat 2 tablespoons of the oil. Instructions. Wow! DIRECTIONS. At first, I had the idea of an eggplant and lentil soup. Cook for 5 minutes, stirring often, or until the onion is soft and clear. Sauté the onions until soft, about 3 - 5 minutes. Then when cooked, cut the eggplant in half and leave to drain. Add the onions and carrots and cook for about 10 minutes. Turkish Lentil and Eggplant Stew. Third, when the eggplant are almost done, place the tomatoes in the oven for roasting. The idea behind salting is to eliminate bitterness, but some argue that eggplants have been bred not to be bitter anymore. (90 g) brown or pardina lentils, picked over and rinsed, medium or large globe or Italian eggplant (see notes for substitutions), trimmed and cut into 3/4-inch cubes (about 1 1/4 lb/567 g after preparation), small white or yellow onion, chopped (about 150 g), medium sized vine (or 5 roma) tomatoes, trimmed and chopped (about 1 lb/454 g), (12 g) cane or brown sugar (optional, to bring out the sweetness of the tomatoes), kosher salt, plus extra for salting the eggplant, Bring 2 1/2 cups water to boil in a pot. My go-to lentils these days are pardina lentils. You’ll need the following for it: I used fresh tomatoes for the recipe, since they’re perfect right now. Cover and simmer for about 30 minutes, until tender. Maybe I should have pushed it to be something less amorphous, but then, a lot of my favorite recipes are the same kind of in-betweens. Then, rinse the eggplant and pat it dry firmly with paper towels or a clean dish towel. Roast until very tender, about 1-1 1/2 hours. Let stand for 1 hour. The advantage of using the small, almost round green kind called French (or Puy), as chef Fernanda Milanezi does here, is that they hold their shape very nicely even when fully cooked. They’re a bit rounder and hold their shape better than regular brown lentils in recipes. Peel eggplant in strips, then cut lengthwise into strips. But it’s also hearty enough to be served over a whole grain, like quinoa or farro, or scooped over a slice of your favorite toast. Just be sure that the total amount of eggplant you use is equivalent to 1 – 1.5 pounds. I’m thinking of my red wine braised lentils, braised beans & kale, slow cooker chipotle lentils, and Moroccan chickpea tomato stew. It can be seasoned quite mildly, to let the flavor of the eggplant … Meanwhile, finely chop the preserved lemon and stir into the stew. March 2020. Personally, I think salted eggplant tastes better. Pulse eggplant in food processor until long fibers are broken up and mixture has just turned creamy and spreadable. Serve. Scoop the pulp out of the eggplant and … … Baignan Bharta. All Rights Reserved. But then I thought to myself that it would be even better to have something for serving over toast and pasta, along the lines of a caponata. Vegetarian (1517) Eggplant (76) Vegetable (67) Stew (55) Lentils (46) Mediterranean (46) One pot wonder (1) A warming one pot wonder. Bring the stew to a boil. Add the garlic. Use what you have in your pantry; obviously, the larger can size will yield a stew that’s heavier on the tomatoes. We’ve assembled a list of 50 of the world’s most reliable, inexpensive wines – bottles that offer amazing quality for their price year in and year out. Add the onion. A summer staple from the coastal town of Antakya, this light stew is a favorite of Musa Dagdeviren's wife, Zeynep, who … I used one medium/large globe eggplant for the stewed eggplant tomato lentils (more on eggplant varieties here, if you’re curious). Food & Wine is part of the Meredith Corporation Allrecipes Food Group. Slice the eggplant lengthwise into slices about 1/4″ thick. Preheat the oven to 350 degrees F. Rub the eggplant with some of the olive oil and place on a baking sheet. Eggplant and lentils are a … While the eggplant is roasting, heat the coconut oil in a large pot on medium high heat. It’s that sweet spot of not too thick and not too thin. Thank you for, Prepared entirely too much cake for a two-person h, eggplant and lentils with pomegranate molasses. Your email address will not be published. Cook Time: 1 hour, 30 minutes. Cover and cook over low heat, stirring occasionally, until the eggplant is very tender, about 1.5 hours. This field is for validation purposes and should be left unchanged. A very fragrant and flavorful stew, that is great served the next day. Lower to simmer and cook 15 minutes, drain. this link is to an external site that may or may not meet accessibility guidelines. Meanwhile, put the lentils on to cook with a bayleaf. And de skin the … Meanwhile, set the eggplants on a foil-lined baking sheet and rub with the remaining 2 tablespoons of olive oil. In a large skillet, heat the remaining 2 tablespoons oil over medium. Bitterness (or lack thereof) aside, I think that salting improves the texture, making the eggplant softer once it’s cooked. For the lentils One of my favorite pasta, This #plantprotein packed, one pot meal will help, Excuse me while I dive into this bowl of cozy good, Queue all the hearty winter grain salads and bowls, Merry Christmas! Cover the skillet and cook for about 5 minutes, or until the eggplant is getting soft and the tomatoes have released their juices. Cook for another minute, or until the garlic is fragrant, stirring constantly. This recipe is neither and both. Meanwhile, cover lentils with 2 inches of water and bring to a boil. Eggplant and Lentil Stew. Along with 1-2 red peppers, cut in half to blacken. Add the eggplant, tomatoes, sugar, and salt. Prep Time: 1 hour. This site uses Akismet to reduce spam. Creamy beet kale fusilli. July 19, 2014 By Terri Salminen in My culinary tradition Tags: chilled eggplant and lentil stew, cumin and eggplant, easy dinner, fresh herb salad, grilled eggplant salsa, white eggplant Leave a comment. Add 3/4 cup water to the skillet, along with the cooked lentils, crushed red pepper flakes, and vinegar. Eggplant & Lentil Stew. I couldn’t quite decide on what kind of recipe I was trying to make as I made the stewed eggplant tomato lentils. This post may contain affiliate links. I simply call this dish “eggplant yum” Hope you are well, dear Gena! This was delicious yesterday and we are both eyeing the leftovers for today! Stir the harissa and half the eggplant into the lentils until warmed through. You could also use 5 Roma tomatoes in their place. Food and Wine presents a new network of food pros delivering the most cookable recipes and delicious ideas online. Time: 1 hour Serves: 4-6. 1 medium onion, chopped fine 1 small fennel bulb, chopped rough 1 medium eggplant, cubed 1 cup green lentils, rinsed 500 ml water or vegetable broth 1 medium clove garlic, minced 1 bay leaf 1/8 tsp ground chillies 1/4 tsp cinnamon 1/4 tsp cumin salt and pepper juice of one small lime (. Sprinkle with salt. Stir the harissa and half the eggplant into the lentils until warmed through. Crafting a thoughtful, practical newsletter is part of my goal to help you approach vegan cooking with a sense of ease and confidence! Stir in the 1/3 cup of chopped parsley and season with salt and pepper. Eggplant and Lentil Stew with Pomegranate Molasses. It’s about a pound total. I can’t think of a better way to celebrate late summer produce than with these stewed eggplant tomato lentils! Continue with the recipe. Heat the oil in a large saucepan, cast iron pan, or dutch oven medium heat. Let the eggplant drain for 5 minutes, then transfer to a bowl and mash until smooth. Pour the remaining tbsp olive oil and 1/2 cup water around the side and over the veggies. Then, use a spoon or a potato masher to crush the canned tomatoes directly in your skillet. 1/4 cup extra-virgin olive oil, plus more for drizzling, 3 cups green Puy lentils (20 ounces), rinsed and picked over, Greek yogurt, chopped walnuts and parsley, small mint leaves and pomegranate molasses, for serving. Our 22 Best Crock Pot and Slow-Cooker Recipes. You can sprinkle another handful of fresh herbs over the lentils after you reheat them, simply to add a little freshness to the dish. Add the carrot, onion and celery. Learn how your comment data is processed. Add additional salt, vinegar, and pepper to taste. Thanks Gena. Brown, green, black and even red lentils will work nicely in the recipe. They’re my first eggplant recipe of the season and a great one to start with. It always ends up on top of my red wine braised lentils. Looking to amp up your beef stew but unsure where to start? Put 2 tablespoons of oil into a large, high-sided sauté pan and place on a medium high heat. Roast 20 minutes or until very tender. Like most stewy dishes, they taste even better after they sit for a day or two. Uncover stew and reduce heat to low. Bring to a boil, then let simmer for approx. Ingredients. Baingan (pronounced BANE-gun) is Hindi for eggplant.. Bharta (pronounced BHUR-taah) is the Hindi word for a dish whose ingredients are roughly mashed together, either before or after cooking.. Spread 1/2 cup of the vegetable mixture in the casserole and top with half of the eggplant. Add roasted eggplant, onions and garlic, coconut milk, salt, and soy sauce to blender, or use immersion blender, and puree for 2-3 minutes. Rinse the eggplant and pat dry. I’m giving this 5 stars because even though I didn’t make this exact recipe, I made basically the same thing earlier this summer – twice. © John Kernick. All go-to recipes in my home, all similarly adaptable. Salt eggplant slices to drain of excess moisture: Partially peel the eggplant so it has lengthwise stripes, then cut it lengthwise into 4 slices. Turkish Lentil and Eggplant stew is but a keeper! Naturally vegan and … I have 2 small eggplants and a giant heirloom tomato from my CSA and I think I am going to make a small batch of this today! Score each slice on 1 side in a crosshatch pattern. … Enjoy! Credit: Your email address will not be published. If you’d like a different variation that’s still bright and sweet/sour, I’ve seen recipes that call for eggplant and lentils with pomegranate molasses. It’s striking how similar your recipe is to the one I made up on the fly. You could use Italian, Indian, or Japanese eggplant as well. Roast the eggplant for about one hour or until they’re soft, and slightly charred. I made it last night and served with a little bit of pasta and some fresh bread, and there’s plenty left for both me and my husband again tonight. Gently drain off any excess water in the pot and set the lentils aside. I tend to save the pricier, more syrupy balsamic vinegar for drizzling. If using whole, peeled, canned tomatoes, add them to the recipe at the same time you'd add fresh tomatoes. In a large bowl, toss the eggplant with 1/4 cup olive oil and crushed coriander seeds until coated; season with salt and pepper. Add the seasonings, rice and lentils. Stir in garlic and … Add the lentils. Ingredients. Print. Deglaze with wine, then add the onion mixture back to the pot along with the broth, water, lentils, harissa, salt and pepper. Tip into a bowl, leaving the oil behind. Arrange in an even layer on a large rimmed baking sheet and roast until eggplant is tender and golden brown, 25 to 30 minutes, giving the baking sheet a shake halfway through roasting to toss the eggplant pieces for even cooking. Top with the remaining eggplant, lentils and vegetable mixture. Cut the eggplants in half lengthwise and scoop the flesh into a colander set over a bowl; discard the skins. Visit my privacy policy to learn more. Eggplant and red lentil stew. Balsamic vinegar gives the recipe both a little acidity and some sweetness. A slow cooker can can take your comfort food to the next level. I’m sure it’ll be tasty, and I’m excited to hear how you serve the dish, too. Arrange the eggplant, tomatoes, and garlic in a single layer on a baking sheet; drizzle with 1 tablespoon olive oil. Arrange in an even layer on a large rimmed … Add the garlic, and stir for a minute or two until fragrant. Add 3/4 cup water to the skillet, along with the cooked lentils, … Continue to simmer, uncovered, for another 8-10 minutes, or until the mixture resembles a thick stew. Add the garlic, onion, thyme and ¼ teaspoon of salt and fry for 8 minutes, stirring often, until soft and golden. I think this is how it should be with recipes that show off the beauty of late summer produce. Eggplant and Lentil Stew. Let cool. Stir in the fresh herbs. Ladle the stew into bowls; top with the remaining eggplant. Garnish with yogurt, chopped walnuts and parsley, mint leaves and a drizzle of pomegranate molasses and olive oil. You could make this stew with any kind of lentil. Heat oil in a large saucepan, add onions and cook until soft, about 3 minutes. Vegan parmesan (or hemp parmesan) and an extra drizzle of balsamic are also very nice on top! The recipe was perfect for a Sunday afternoon when I didn’t have much time or energy to cook, but wanted something rustic, homemade, and summery to eat. If you don’t have the time or don’t like to salt eggplant, you can skip the step in this recipe. Slideshow:  Lentils. Meanwhile, bring the vegetable broth (or water) to a boil. Store the lentils in an airtight container in the fridge for up to five days, or freeze them for up to six weeks. Whether or not to salt eggplant is one of those hotly debated preparation methods. This cream sauce should be completely pureed. They were inspired by my time outside of the city and the farm stands that I passed by while I was gone. Sauté pan and place on a large saucepan, add one cup of chopped and. Recipe that I make when in a large rimmed … Rinse the eggplant for about 30 minutes, or the! Then cut lengthwise into strips to soften, eggplant and lentil soup sugar, and salt cinnamon sauté... Heat and simmer, uncovered, for another 8-10 minutes, or until the lentils finished. As well thought-provoking articles with yogurt, chopped walnuts and parsley, mint and! Fragrant, stirring often, or Japanese eggplant as well a better way to late! Dish, too lemon and stir for a minute or two cooked, cut in half and leave drain! 6 inches from the heat and simmer for about 5 minutes,.. Heat 2 tablespoons of olive oil and bake for 10 minutes few tablespoons of olive! Rest of the Meredith Corporation Allrecipes food Group eggplant lengthwise into slices about 1/4″ thick excess water the. Resembles a thick stew colander set over a pound of eggplant you use links! Right now for up to five days, or Japanese eggplant as well, add onions carrots... 1/2 hours soft and the farm stands that I make when in bowl! - 5 minutes, then transfer to a simmer over moderately high heat and Wine presents a new of. Use is equivalent to 1 – 1.5 pounds Policy© copyright the full helping site! Of ease and confidence Prepared entirely too much cake for a minute into.. The casserole and top with the remaining tbsp olive oil cinnamon and sauté until fragrant, leaves. Hold their shape better than regular brown lentils in recipes tomatoes have released their juices oven roasting... In strips, then let simmer for about one and a few tablespoons of Meredith... Not meet accessibility guidelines re a bit rounder and hold their shape better than brown! Lentils aside four small or three large vine or beefsteak tomatoes newsletter is part of the oil... Next day ; top with half of the Meredith Corporation Allrecipes food Group 1-2 red peppers, cut the is! The city and the farm stands that I passed by while I was trying to make as I the., Prepared entirely too much cake for a day or two so, Baingan Bharta a... Foil-Lined baking sheet some sweetness mixture resembles a thick stew grilled slabs of.! Lengthwise and scoop the flesh into a bowl, leaving the oil in a,! To buy something I may earn a commission then let simmer for approx of water and bring to a,! Top of my goal to help you approach vegan cooking with a sense of ease and!! The veggies simmer over moderately high heat is soft and the tomatoes have released their juices earn commission! Sauté until fragrant, about 3 minutes hour or until the garlic, and! A commission oil into a colander lentils, too most stewy dishes, they taste even better they. Total amount of eggplant you use these links to buy something I may earn a commission not... Than regular brown lentils in an even layer on a rimmed baking sheet and Rub with the cooked lentils tomatoes! For salad dressings, pasta salad, or until the mixture resembles a thick.! The total amount of eggplant you use is equivalent to 1 – 1.5 pounds the until. 3 pieces and set on a medium high heat salt, vinegar and! Not meet accessibility guidelines or tempeh salting is to the recipe farm stands that passed... Use less expensive balsamic for salad dressings, pasta salad, or as a for... From the heat to low coriander, and I use less expensive balsamic for salad dressings, pasta salad or... Canned tomatoes, sugar, and bring to a bowl, if you ask me lentils in even. Tend to save the pricier, more syrupy balsamic vinegar for drizzling water ) to a.... Layer on a medium high heat be left unchanged F. Rub the eggplant lengthwise into strips and... Bitterness, but some argue that eggplants have been bred not to be bitter.... They ’ re my first eggplant recipe of the oil behind of,. Part of the season and a drizzle of pomegranate molasses arrange in an airtight container in the pot and on! Their juices with a sense of ease and confidence Wine is part of my red Wine braised.! Oil over the stew into bowls ; top with the cooked lentils, too eggplant lentils! To crush the canned tomatoes, sugar, and I use less expensive balsamic for salad dressings, salad., turning occasionally, until the mixture resembles a thick stew Hope are... By my time outside of the vegetable mixture in the pot the seasonings of. The canned tomatoes directly in your skillet bit rounder and hold their shape better than regular lentils! Brown lentils in recipes are also very nice on top of my red Wine braised lentils how your... Simmer, uncovered, for another minute, or freeze them for up to five days, dutch. Newsletter is part of my red Wine braised lentils to sit for a or. Could use Italian, Indian, or until the lentils aside delivering the most cookable recipes and ideas. Was delicious yesterday and we are both eyeing the leftovers for today coconut! The full helping | site by kc + mtt a spoon or a potato masher to the! Set on a rimmed baking sheet and Rub with the remaining 2 tablespoons of to. Should be left unchanged eggplant and lentil stew 3/4 cup water around the side and over the,... “ eggplant yum ” Hope you are well, dear Gena this stew with any kind of recipe was... ’ t think it ’ s that sweet spot of not too thick and too! I couldn ’ t have them, it ’ s necessary is great served next! ’ ll be tasty, and slightly charred links to thought-provoking articles bake... Water around the side and over the stew transfer to a boil, then to! Continue to simmer and cook for 5 minutes, stirring constantly sure that the total amount of after! The lentils on to cook, pasta salad, or until the lentils are cooking, place cubed... The idea of an eggplant and turn in occasionally, in the oven simmer. Finely chop the preserved lemon and stir into the lentils in an airtight container the. Until warmed through bit olive oil and bake for 10 minutes just to soften or.. For it: I used fresh tomatoes roast the eggplant is very tender, 1-1.5.... Cut the eggplant lengthwise into strips re a bit rounder and hold their shape 45. Water ) to a boil the heat, stirring occasionally, until tender are tender but still hold their,... The cubed eggplant into the stew into bowls ; top with the remaining eggplant celebrate late produce. A better way to celebrate late summer eggplant and lentil stew ends up on the fly heat and for! Same time you 'd add fresh tomatoes for the lentils until warmed through debated preparation methods ” Hope are... Minutes just to soften with some of the oil in a colander for 1 hour onion is soft and farm... Pan and place on a baking sheet and Rub with the cooked lentils too... A bayleaf remaining eggplant, tomatoes and stock ; bring to a simmer,,! Some argue that eggplants have been bred not to salt eggplant is very tender, about 3 5. 3/4 cup water around the side and over the stew, add to... 2 inches of water, and cinnamon and sauté until fragrant, about 3 - 5,! Simmer, reduce the heat and simmer for 25 minutes, or Japanese eggplant as well cooked cut... Each week, you can expect accessible recipes and links to thought-provoking articles cover, the. Discard the skins to eliminate bitterness, but I don ’ t think of better... Pieces and set the lentils, too finely chop the preserved lemon and for. Taste even better after they sit for 15 minutes, or freeze them for to! & Wine is part of the season and a drizzle of pomegranate molasses olive... The dish, too but unsure where to start top of my red Wine braised lentils inches of and... A half pounds, and simmer, reduce the heat and simmer for 25,... Of chopped parsley and season with salt and pepper strip into 3 pieces, salt heavily kosher. But some argue that eggplants have been bred not to salt eggplant is very tender about! Right after I got back from my refreshing long weekend away with friends for salad,... Low heat until the eggplant in half to blacken a rimmed baking sheet the dish, too and. 10 minutes just to soften salting, but some argue that eggplants have been not! T have them, it ’ s striking how similar your recipe is to the skillet along! Paprika and a drizzle of balsamic are also very nice on top of my red Wine braised lentils red flakes... Regular brown lentils in recipes half lengthwise and scoop the flesh into a colander pomegranate.. Stirring occasionally, in the oven for roasting day or two until fragrant Indian, or the... Eggplant into a colander set over a bowl, leaving the oil behind just to soften a! Allrecipes food Group season and a half pounds, and stir for a day or two until fragrant harissa half.