Eggplant with Lentils and Tahini
4 portions
25mA 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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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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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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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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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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