SERVES 4 (OR ONE ALL WEEK LONG)
NOTES
I love this recipe because it doesn't involve a cutting board. It's a do-ahead that's mostly hands-off. The baking sheet and the oven do most of the work, and from there, it's just assembly. I didn't have fresh oregano on hand, so I used basil and mint and added crushed chili flakes for a little heat. All the fiber and protein keep me satisfied, and the olive oil makes my mouth feel luxurious. This recipe was adapted from Ottolenghi Simple, which can be found in my Amazon Storefront under the BEST COOKBOOKS section. Why I love the cookbook, aside from all the new flavor profiles? All the recipes in the book follow one or more of the following criteria:
S: Short on time
I: Ingredients - 10 or fewer
M: Make ahead
P: Pantry-led
L: Lazy-day dishes
E: Easier than you think
INGREDIENTS
4 eggplants, pricked a few times with a knife (2 lb 6 oz)
10 oz cherry tomatoes
¾ cup Green French lentils (or 4⅔ cups ready-cooked lentils, if you want to save time, or any lentils + read package for cooking instructions)
2 Tbl olive oil, plus extra to serve
2 Tbl lemon juice
1 small garlic clove, crushed w/ rough chop
¼ cup oregano, basil, and/or mint leaves
salt and black pepper
6 Tbl/100g Greek-style yogurt
INSTRUCTIONS
Preheat the oven to as high as it will go. I set mine to 500°.
Place the eggplants on a baking sheet and roast for 1 hour, turning halfway through. Remove from the oven. When cool enough to handle, scoop the flesh out into a strainer. Set aside for 30 minutes, for any liquid to drain away. Discard the skins and stems.
Place the cherry tomatoes on the same baking sheet and roast for 12 minutes, until slightly blackened and split. Set aside.
Meanwhile, for the lentils, fill a medium saucepan with plenty of water and bring to a boil. Once boiling, add the lentils, and decrease the heat to medium. Cook for 20 minutes, until soft but still retaining a bite. Drain, and set aside to dry out.
Assemble: In a large bowl, add the eggplant flesh, tomatoes, oil, lemon juice, garlic, 2 tbsp of oregano, ¾ tsp salt, and a good grind of pepper with the lentils.. Mix well, then spoon into a large shallow bowl. Top with the yogurt, swirling it through slightly so there are obvious streaks. Sprinkle the remaining 1 tbsp of oregano, basil, and/or mint over the top, drizzle with a little oil, and serve.
COMMENTS:
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Umm….I think it’s time you brought samples of these incredible recipes to your in studio members! Just sayin’. Looks amazing, as always
Love it! ❤️ Time for me to try new recipes.