This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Lentils are friendly - the Miss Congeniality of the bean world."
-Laurie Colwin, Author
I like this recipe. At first it seemed a bit disjointed and made up but in the end it works pretty well. It was created as a response to a recipe that was one of a series of delivered meal kits we reviewed. I must admit that it is not a recipe I would have created myself, but it has a lot going for it. The original recipe was actually pretty terrible, but the foundations were good – lentils, eggplant, veggies, Indian spices, and what should have been a smoky, umami flavor like this recipe. Note that you can use a jalapeno pepper instead of a serrano if you want to turn down the heat.
Eggplant has a very short shelf-life, so it is best to buy the day that you are going to use them. Look for an eggplant with a smooth unblemished skin. Those with small pits are not fresh and any darkening or brown spots indicate bruising.
Eggplants are ripe when you press on them lightly and they give slightly but spring back into shape. If it remains dented where you pressed, it is overripe - don't buy it.
Use eggplants as soon as you can because they turn bitter quickly, even when they are not overripe. Some of the bitterness of older eggplant can be removed by slicing them and then liberally sprinkling the cut edges with salt. After about twenty minutes, rinse the eggplant well.
4 ounces eggplant = 29 calories, 0g fat, 0g sat fat, 0 mono fat, 1g protein, 7g carbohydrates, 4mg sodium, 0mg cholesterol
Servings = 2 | Serving size =about 2 1/2 cups
Cooking Time = 45 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe makes great leftovers.
|4 tsp||olive oil (divided)|
|2 cloves||garlic (thinly sliced)|
|1 large||eggplant (cut into 3/4 inch cubes)|
|1 large||onion (thinly sliced)(divided)|
|1 Tbsp||fresh ginger (finely minced)|
|8 ounces||cherry or grape tomatoes|
|1/4 tsp||salt (divided)|
|1 small||serrano chili (or jalapeno pepper for less heat) (finely minced)|
|1 tsp||smoked paprika|
|1/2 tsp||garam masala|
|1/4 tsp||ground cumin|
|1/2 cup||red lentils|
|3 cups||water (divided)|
Place a large skillet in the oven and preheat to 350°F.
When the oven is hot, add 1 teaspoons of the olive oil to the pan and then the garlic, eggplant, 1/2 of the sliced onion, ginger, tomatoes, 1/8 teaspoon salt, chili, turmeric, and smoked paprika to the pan.
Toss well and place the pan in the oven for 25 to 30 minutes. Toss the pan about every 7 minutes.
While the eggplant is roasting, place 3 teaspoons of olive oil in a sauce pan over medium high heat.
Add the remaining 1/2 of the sliced onion and toss well for about two minutes.
Add the garam masala, cumin, 1/8 teaspoon salt, and red lentils.
Toss for one minute and add 2 1/4 cups water.
Reduce the heat to medium and simmer for 20 minutes while the eggplant is roasting.
Adjust the heat to keep the lentils on a simmer. It should take about 15 to 20 minutes until they are softened and the liquid is mostly evaporated.
Add 3/4 cup water to the eggplant, toss well, and cook for another 5 minutes.
Serve the roasted vegetables on top of the lentils.
Serving size = about 2 1/2 cups
Servings = 2
Amount Per Serving
|Calories 383||Calories from Fat 99|
|% Daily Value|
|Total Fat 10g||17%|
|Saturated Fat 1g||5%|
|Monounsaturated Fat 7g|
|Trans Fat 0g|
|Total Carbohydrates 59g||23%|
|Dietary Fiber 16g||56%|
|Vitamin A 23%||Vitamin C 54%|
|Calcium 9%||Iron 25%|
|Vitamin K 23 mcg||Potassium 1312 mg|
|Magnesium 99 mg|