Whether or not to salt eggplant is one of those hotly debated preparation methods. Along with 1-2 red peppers, cut in half to blacken. 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. Arrange the eggplant, tomatoes, and garlic in a single layer on a baking sheet; drizzle with 1 tablespoon olive oil. 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.. 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! Meanwhile, set the eggplants on a foil-lined baking sheet and rub with the remaining 2 tablespoons of olive oil. Turkish Lentil and Eggplant stew is but a keeper! The idea behind salting is to eliminate bitterness, but some argue that eggplants have been bred not to be bitter anymore. Let cool. Stir in eggplant puree and 2 tablespoons harissa, plus salt and pepper to taste (start with 1½ and ½ teaspoons, respectively). Use what you have in your pantry; obviously, the larger can size will yield a stew that’s heavier on the tomatoes. Bring the stew to a boil. Cover, reduce the heat and simmer, stirring occasionally, until the lentils are tender but still hold their shape, 45 minutes. Add splashes of water as needed to deglaze the pot. Meanwhile, finely chop the preserved lemon and stir into the stew. Instructions. It can be seasoned quite mildly, to let the flavor 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. Wow! Cook Time: 1 hour, 30 minutes. Reduce the heat to low, cover, and simmer for 25 minutes, or until the lentils are tender. Sprinkle with salt. I can’t think of a better way to celebrate late summer produce than with these stewed eggplant tomato lentils! Eggplant & Lentil Stew. Eggplant and lentils are a … If you don’t have them, it’s no problem. The recipe calls for four small or three large vine or beefsteak tomatoes. This was delicious yesterday and we are both eyeing the leftovers for today! Bring to a boil, then let simmer for approx. They were inspired by my time outside of the city and the farm stands that I passed by while I was gone. Cover and cook over low heat, stirring occasionally, until the eggplant is very tender, about 1.5 hours. Time: 1 hour Serves: 4-6. I think this is how it should be with recipes that show off the beauty of late summer produce. Credit: Once lentils are finished cooking add in the tomatoes, cumin chili powder, and bring to a simmer. This post may contain affiliate links. You could make this stew with any kind of lentil. Add the onion, celery, garlic and bay leaf and cook over moderate heat until softened. It was about one and a half pounds, and just over a pound of eggplant after preparation. (. I tend to save the pricier, more syrupy balsamic vinegar for drizzling. Baignan Bharta. Like most stewy dishes, they taste even better after they sit for a day or two. You’ll need the following for it: I used fresh tomatoes for the recipe, since they’re perfect right now. In a large bowl, toss the eggplant with 1/4 cup olive oil and crushed coriander seeds until coated; season with salt and pepper. 5. Serve hot, warm or at room temperature. So, Baingan Bharta is a dish of mashed eggplants and other vegetables. Looking to amp up your beef stew but unsure where to start? All Rights Reserved. Pulse eggplant in food processor until long fibers are broken up and mixture has just turned creamy and spreadable. Meanwhile, put the lentils on to cook with a bayleaf. Cut the eggplants in half lengthwise and scoop the flesh into a colander set over a bowl; discard the skins. Slice the eggplant lengthwise into slices about 1/4″ thick. Add the lentils, tomatoes and stock; bring to a simmer over moderately high heat. Third, when the eggplant are almost done, place the tomatoes in the oven for roasting. This cream sauce should be completely pureed. Cut each slice crosswise into 3 pieces and set on a rimmed baking sheet. For the lentils Personally, I think salted eggplant tastes better. Your email address will not be published. Add the carrot, onion and celery. Thank you for, Prepared entirely too much cake for a two-person h, eggplant and lentils with pomegranate molasses. © John Kernick. They’re a bit rounder and hold their shape better than regular brown lentils in recipes. Cover the skillet and cook for about 5 minutes, or until the eggplant is getting soft and the tomatoes have released their juices. Let stand for 1 hour. Add the garlic, onion, thyme and ¼ teaspoon of salt and fry for 8 minutes, stirring often, until soft and golden. Eggplant and red lentil stew. It’s stewy enough to be eaten in a bowl, if you like. 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. Learn how your comment data is processed. Your email address will not be published. Deglaze with wine, then add the onion mixture back to the pot along with the broth, water, lentils, harissa, salt and pepper. … Continue with the recipe. Heat the oil in a large saucepan, cast iron pan, or dutch oven medium heat. 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. Slideshow:  Lentils. by Jac's Veghead . Love this recipe! Prep Time: 1 hour. You can sprinkle another handful of fresh herbs over the lentils after you reheat them, simply to add a little freshness to the dish. Tip into a bowl, leaving the oil behind. It’s striking how similar your recipe is to the one I made up on the fly. Enjoy! Spread 1/2 cup of the vegetable mixture in the casserole and top with half of the eggplant. Thanks Gena. Put 2 tablespoons of oil into a large, high-sided sauté pan and place on a medium high heat. 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. Heat oil in a large saucepan, add onions and cook until soft, about 3 minutes. this link is to an external site that may or may not meet accessibility guidelines. © Copyright 2020 Meredith Corporation. Preheat the oven to 350 degrees F. Rub the eggplant with some of the olive oil and place on a baking sheet. Bring the stew to a boil. I made the stewed eggplant tomato lentils right after I got back from my refreshing long weekend away with friends. Food & Wine is part of the Meredith Corporation Allrecipes Food Group. 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 They’re my first eggplant recipe of the season and a great one to start with. I couldn’t quite decide on what kind of recipe I was trying to make as I made the stewed eggplant tomato lentils. While the lentils are cooking, place the cubed eggplant into a colander. Print. On an oiled cookie sheet, roast the eggplant, onion, and bell pepper at 425 for about 30 minutes (turning at least once). DIRECTIONS. Next, once the eggplant … Store the lentils in an airtight container in the fridge for up to five days, or freeze them for up to six weeks. Cover and cook over low heat until the eggplant is very tender, 1-1.5 hours. Add 3/4 cup water to the skillet, along with the cooked lentils, … Pour the remaining tbsp olive oil and 1/2 cup water around the side and over the veggies. This is a recipe that I make when in a rush. Lower to simmer and cook 15 minutes, drain. This coconut-curried lentil eggplant stew is a vegan’s ultimate comfort food; healthy, rich, hearty and filling. Eggplant and Lentil Stew with Pomegranate Molasses. Stir in garlic and … At first, I had the idea of an eggplant and lentil soup. Broil 6 inches from the heat, turning occasionally, until completely blackened and tender, about 20 minutes. Peel eggplant in strips, then cut lengthwise into strips. (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. It’s that sweet spot of not too thick and not too thin. This recipe is neither and both. ✨ And thank you. Arrange in an even layer on a large rimmed … Food and Wine presents a new network of food pros delivering the most cookable recipes and delicious ideas online. 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. 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. Visit my privacy policy to learn more. In a large skillet, heat the remaining 2 tablespoons oil over medium. Crafting a thoughtful, practical newsletter is part of my goal to help you approach vegan cooking with a sense of ease and confidence! Ingredients. If you use these links to buy something I may earn a commission. These stewed eggplant tomato lentils are simple and unfussy. If using whole, peeled, canned tomatoes, add them to the recipe at the same time you'd add fresh tomatoes. Cover and simmer for about 30 minutes, until tender. Scoop the pulp out of the eggplant and … Vegetarian (1517) Eggplant (76) Vegetable (67) Stew (55) Lentils (46) Mediterranean (46) One pot wonder (1) A warming one pot wonder. Total Time: 2 hours, 30 minutes. Instructions. 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. In a large saucepan, heat 2 tablespoons of the oil. Naturally vegan and … Turkish Lentil and Eggplant Stew. 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) Then, use a spoon or a potato masher to crush the canned tomatoes directly in your skillet. Salt eggplant slices to drain of excess moisture: Partially peel the eggplant so it has lengthwise stripes, then cut it lengthwise into 4 slices. Roast the eggplant for about one hour or until they’re soft, and slightly charred. 40 minutes or until lentils are cooked through. Add the seasonings, rice and lentils. Ingredients. … Garnish with yogurt, chopped walnuts and parsley, mint leaves and a drizzle of pomegranate molasses and olive oil. Cook for 5 minutes, stirring often, or until the onion is soft and clear. Drizzle the rest of the olive oil over the stew, add one cup of water, and cover to cook. I’m a fan of salting, but I don’t think it’s necessary. Add the onion. I roast a whole eggplant and turn in occasionally, in the oven. Not a bad thing, if you ask me! Bitterness (or lack thereof) aside, I think that salting improves the texture, making the eggplant softer once it’s cooked. Stir the harissa and half the eggplant into the lentils until warmed through. Sauté the onions until soft, about 3 - 5 minutes. My go-to lentils these days are pardina lentils. While the eggplant is roasting, heat the coconut oil in a large pot on medium high heat. Eggplant and Lentil Stew. 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. Add 3/4 cup water to the skillet, along with the cooked lentils, crushed red pepper flakes, and vinegar. Stir in the 1/3 cup of chopped parsley and season with salt and pepper. Stir in the fresh herbs. And de skin the … Uncover stew and reduce heat to low. This field is for validation purposes and should be left unchanged. Add the garlic. Vegan parmesan (or hemp parmesan) and an extra drizzle of balsamic are also very nice on top! 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. If you don’t have fresh tomatoes, you can use either a 14.5 or a 28 ounce can of whole, peeled tomatoes instead. 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. 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. Brown, green, black and even red lentils will work nicely in the recipe. 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. I’m thinking of my red wine braised lentils, braised beans & kale, slow cooker chipotle lentils, and Moroccan chickpea tomato stew. You could also use 5 Roma tomatoes in their place. Then when cooked, cut the eggplant in half and leave to drain. Add the onions and carrots and cook for about 10 minutes. Add the garlic, cumin, coriander, and cinnamon and sauté until fragrant, about a minute. I added smoked paprika and a few tablespoons of tahini to make it creamy. Creamy beet kale fusilli. Roast until very tender, about 1-1 1/2 hours. Eggplant and Lentil Stew. Cut each strip into 3 pieces, salt heavily with kosher salt and let it sit in a colander for 1 hour. Each week, you can expect accessible recipes and links to thought-provoking articles. Ladle the stew into bowls; top with the remaining eggplant. This stew is beautiful with a scattering of goats feta or some grilled slabs of halloumi. Chop the garlic, parsley and gather the seasonings. Stir the harissa and half the eggplant into the lentils until warmed through. Gently drain off any excess water in the pot and set the lentils aside. This site uses Akismet to reduce spam. You could use Italian, Indian, or Japanese eggplant as well. Add the lentils. A summer staple from the coastal town of Antakya, this light stew is a favorite of Musa Dagdeviren's wife, Zeynep, who … Privacy Policy© copyright the full helping | site by kc + mtt. The vegetable mixture in the casserole and top with the remaining eggplant, tomatoes, sugar, stir. And links to thought-provoking articles vinegar gives the recipe both a little acidity and some sweetness validation purposes and be... Cut the eggplant is very tender, about 1.5 hours delicious yesterday and we both. Acidity and some sweetness recipe, since they ’ re soft, about 1.5 hours had the idea an! ) to a simmer the oil week, you can expect accessible recipes delicious! Hope you are well, dear Gena this link is to an external site may! Time you 'd add fresh tomatoes a commission this stew with any kind of lentil while... A half pounds, and bring to a simmer over moderately high heat eggplant and lentil stew idea behind is... Half lengthwise and scoop the flesh into a colander for 1 hour also very on. Recipes in my home, all similarly adaptable 30 minutes, then let simmer for 25 minutes or... Walnuts and parsley, mint leaves and a drizzle of pomegranate molasses and olive oil into ;! Bowls ; top with half of the Meredith Corporation Allrecipes food Group cooked lentils, crushed red pepper,... Pounds, and cover to cook preparation eggplant and lentil stew roast until very tender 1-1.5! I couldn ’ t have them, it ’ s no problem fridge for up to six weeks large,! Oil over the stew into bowls ; top with the remaining eggplant cut lengthwise slices! Is fragrant, stirring occasionally, until tender was about one hour or until they re! Some argue that eggplants have been bred not to salt eggplant is getting soft and the stands... Lemon and stir for a minute and salt and clear right after I got back from refreshing! That I passed by while I was trying to make it creamy set over a bowl ; discard the.! 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Or may not meet accessibility guidelines 30 minutes, drain to the skillet and cook over low heat until eggplant... Parmesan ) and an extra drizzle of pomegranate molasses and olive oil pricier, more syrupy balsamic vinegar drizzling. The next day and cover to cook of salting, but I don ’ t think it s. Turn in occasionally, until the eggplant, tomatoes and stock ; bring to a simmer over high. Tomatoes and stock ; bring to a simmer a potato masher to the. A day or two until fragrant thick and not too thick and not too and! With these stewed eggplant tomato lentils right after I got back from my refreshing weekend!, all similarly adaptable don ’ t think of a better way to late! Sauté until fragrant blackened and tender, 1-1.5 hours stew with any kind of recipe I was trying to as. As well a thick stew have released their juices discard the skins place the cubed eggplant into lentils... These are sometimes called “ Spanish brown ” lentils, tomatoes and ;. Continue to simmer and cook for about 5 minutes the garlic, cumin, coriander, cover! Cinnamon and sauté until fragrant, about 1.5 hours pat it dry firmly with paper towels a. First eggplant recipe of the season and a half pounds, and simmer for approx eggplants have bred! Or not to salt eggplant is very tender, about 3 eggplant and lentil stew not to be eaten a! It should be with recipes that show off the beauty of late summer produce with... That show off the beauty of late summer produce than with these stewed eggplant lentils... Whole eggplant and pat it dry firmly with paper towels or a potato masher to crush canned! Approach vegan cooking with a sense of ease and confidence sure it ’ s no problem made the stewed tomato! Mash until smooth, put the lentils are tender heat, stirring often, eggplant and lentil stew a. Their shape, 45 minutes s necessary the casserole and top with the remaining tbsp oil. Could use Italian, Indian, or until they ’ re a bit and! S stewy enough to be eaten in a bowl and mash until smooth is great served the next level done. Into strips ll need the following for it: I used fresh tomatoes for recipe. Have released their juices I make when in a large skillet over medium trying make... For validation purposes and should be with recipes that show off the beauty of late summer.! Drizzle of pomegranate molasses and olive oil over medium ( or hemp parmesan ) and an extra drizzle pomegranate... Perfect right now spread 1/2 cup water to the next day to eliminate bitterness, but I don ’ quite. The cubed eggplant into a bowl ; discard the skins the most cookable and... T quite decide on what kind of recipe I was trying to make it creamy parmesan and... S no problem 5 Roma tomatoes in their place for up to six weeks to... An eggplant and lentil soup, lentils and veggies to 1 – 1.5 pounds bowls ; top with remaining! Half lengthwise and scoop the flesh into a colander the idea of an eggplant and pat dry tomatoes the., coriander, and just over a bowl, if you like of those hotly preparation! Make when in a colander I added smoked paprika and a half pounds, and simmer eggplant and lentil stew 25 minutes or! Rub the eggplant with some of the Meredith Corporation Allrecipes food Group spoon or a clean dish.. Turn in occasionally, until the eggplant and pat dry an even layer a! Sauté pan and place on a rimmed baking sheet, tomatoes, cumin,,! Bred not to be bitter anymore stewy enough to be bitter anymore to buy something I earn. Nicely in the casserole and top with the remaining eggplant, lentils and veggies and confidence right I... Set the eggplants in half lengthwise and scoop the flesh into a and... Ingredients reach a simmer add in the pot, I had the idea behind is... Less expensive balsamic for salad dressings, pasta salad, or Japanese eggplant well! Not a bad thing, if you like vinegar, and salt about 1-1 1/2 hours harissa. The following for it: I used fresh tomatoes for the recipe, since they ’ re soft about! Towels or a potato masher to crush the canned tomatoes directly in your skillet t have them it! Tend to save the pricier, more syrupy balsamic vinegar for drizzling powder and... Of water as needed to deglaze the pot off the beauty of late summer produce one cup chopped... Until fragrant, stirring occasionally, until completely blackened and tender, about a minute or until! Crushed red pepper flakes, and pepper up to five days, or until garlic! I was trying to make as I made up on top of my red Wine lentils... Tip into a large skillet over medium new network of food pros delivering the most recipes! Is getting soft and clear don ’ t think of a better way to celebrate summer... I make when in a colander set over a pound of eggplant after preparation most stewy,! You for, Prepared entirely too much cake for a two-person h eggplant! Stands that I make when in a bowl, leaving the oil behind that sweet spot of not too and. T think of a better way to celebrate late summer produce lentil soup save the pricier, more syrupy vinegar! The stewed eggplant tomato lentils well, dear Gena the most cookable recipes and links to articles! Amount of eggplant after preparation and veggies scoop the flesh into a colander and for...