Eggplant with Lentils and Tahini

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Ryan Goodwin avatar
Recipe video made by Ryan Published on 02/26/2020, viewed by 835
yield4 portionstotal time25m

A fairly elegant and balanced vegan dish from very humble ingredients. Cumin-spiced lentils holding up tender eggplant sauced with garlic and parsley tahini.

What you will need

3 cloves Garlic

1/2 bunch Italian Parsley

1 Lemon

1/4 cup Cold Water

2 Tbsp Olive Oil

1/2 cup Tahini

28 oz. canned Lentils

1 Tbsp Ground Cumin

1 Tbsp Garlic Powder

1 tsp Black Pepper

1 Tbsp Sherry Vinegar

2 large Eggplant

1/4 cup Pine Nuts

Salt

(Nutritional facts 87 calories, 5.31 g fat, 8.28 g carbohydrates, 3.12 g protein, 1 mg cholesterol, 387 mg sodium)

How to cook

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Peel the garlic cloves and place them in a blender or food processor.

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 food processor.

Wash the Italian parsley and remove most of the stem. Add the leaves to the food processor.

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Squeeze in the juice from the lemon.

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Chop well, stopping several times to scrape down the edges of the bowl.

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Stop the chopper and add the cold water.

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Add the olive oil.

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Add the tahini. Blend thoroughly.

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Add a pinch of salt. Adjust the seasoning as needed.

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Warm the lentils in a medium saucepot.

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Add the ground cumin.

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Add the garlic powder.

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Add the ground black pepper.

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Add the sherry vinegar.

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Adjust the seasoning.

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o for baking. This will allow air to escape through the skin as it cooks.

Pierce the skin of the eggplant with a fork repeatedly as you would a potato for baking. This will allow air to escape through the skin as it cooks.

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s to cool down. It should be soft to the touch, with the skin sagging around the flesh.

Microwave the eggplant for 10 minutes. Give the eggplant a couple of minutes to cool down. It should be soft to the touch, with the skin sagging around the flesh.

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Slice off the stem tip, then slice the eggplant lengthwise into quarters.

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Garnish with pine nuts and a little sea salt and olive oil if you wanna get fancy.

Serve eggplant spears over lentils with a good amount of the tahini sauce. Garnish with pine nuts and a little sea salt and olive oil if you wanna get fancy.

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