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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is a main dish salad with a Middle Eastern flair. Ingredients:
1 large eggplant (about 2 lbs) |
1/4 cup peanut oil |
2 tablespoons peanut oil |
2 teaspoons cumin seeds |
1/2 teaspoon crushed red pepper flakes |
4 garlic cloves, minced |
1 cup green lentil (about 7 oz) |
2 1/2 cups water |
kosher salt |
3 tablespoons fresh lemon juice |
1/4 cup fresh mint leaves, chopped |
1/4 cup flat leaf parsley, chopped |
fresh ground black pepper |
na'an bread, for serving |
plain yogurt, for serving |
Directions:
1. Preheat oven to 450 degrees F; prick eggplant all over and roast in a small baking dish until very tender (it will collapse), about 40 minutes (turn once or twice).
2. Meanwhile, in a large saucepan, heat 2 tablespoons of the oil until it shimmers; add cumin seeds and crushed red pepper and toast, while stirring (to prevent burning), until fragrant, 1 minute; add garlic and cook 30 seconds.
3. Stir in the lentils and water; season with salt and bring to a boil.
4. Cover, reduce heat, and simmer and cook until lentils are just tender, but not mushy, about 40 minutes; transfer to a serving bowl.
5. Scoop the flesh from the eggplant and chop it; allow chopped eggplant to drain through a fine sieve to remove excess liquid.
6. Add eggplant to serving bowl, along with lemon juice, mint, parsley, remaining 1/4 cup oil; season with salt and pepper and gently toss and stir to combine.
7. Serve warm or room temperature with warm na'an and plain yogurt.
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