aromatic lentils with grilled eggplant

by Stevie on August 22, 2011

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This recipe is very aromatic and satisfying for a cool evening. The grilled eggplant gives the dish a lovely smoky flavor. All the herbs, fresh fennel and root veggies provide a supple elegance.

I’ve taken it from the Ottolenghi book, “Plenty,” with only minor modifications. Really tasty.

lentils with grilled eggplant

aromatic lentils with grilled eggplant

lentils with grilled eggplant

3 Japanese eggplant
2 tbsp. red wine vinegar
Salt and black pepper
1 cup black lentils
3 carrots
2 celery stalks
1 bay leaf
2 stalks fennel with some bulb
Small bunch lemon thyme
½ white onion
Olive oil
Salt and black pepper
1 cup cherry tomatoes, halved
1/3 tsp. sugar
2 tbsp chopped parsley
Sour cream for garnish

Set grill on highest temperature. Grill eggplant until soft and skin starts to char, turning occasionally, about ten minutes, Remove from heat, cover with plastic and let rest for 5 minutes. Remove stems and skin. Mash eggplant with a fork.

Pre-heat oven to 275F.

Rinse lentils and remove any stones or debris. Place in saucepan with one carrot, half stalk of celery, bay leaf, lemon thyme, onion and plenty of water. Cover and bring to boil then lower heat to simmer. Cook until tender. Remove celery, carrot, bay leaf, thyme and onion. Drain.

Cut fennel and remaining carrots and celery into small dice. I made mine too large. The book recommends about 3/8 of an inch. I mis-read this direction as ¾ inch. At any rate, think small. Toss with cherry tomato halves, some olive oil, the sugar, some salt then roast in the oven for 20 to 30 minutes until tender but not mushy.

Mix roasted veggies with warm lentils. Add more olive oil, black pepper and salt to taste. Top with grilled eggplant and then a dollop or two of sour cream.

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{ 6 comments… read them below or add one }

Anna August 22, 2011 at 7:37 am

Mmmmm TASTY 😀
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Faith August 22, 2011 at 2:43 pm

This dish is truly lovely and has such a fantastic flavor profile! Grilled eggplant is one of my favorites (love that subtly smokiness) and the addition of fennel is great here. Definitely my kind of meal!
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tigerfish August 22, 2011 at 5:30 pm

This is such a wholesome dish! I am not a huge fan of eggplants though.

Magic of Spice August 23, 2011 at 8:34 pm

This really looks delicious…love all of the goodies in here 🙂 And gorgeous photo!
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jen July 28, 2013 at 5:23 pm

what are you boiling with/in?

Heguiberto July 31, 2013 at 11:21 am

Hi Jen,

Thank you for catching that! How can one cook without water 🙂
Add plenty to cook the lentils
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