Persian Eggplant Stew with Lentils and Herbed Rice
Tips for Experienced Cooks
For a truly authentic touch, try smoking the eggplant. After roasting, transfer the cubes to a pot, cover, and place a lit charcoal briquette on a piece of aluminum foil in the pot. This will add a deep, smoky flavor to your eggplant stew. Additionally, consider soaking your lentils overnight. This not only reduces cooking time but also improves their texture and makes them easier to digest. Furthermore, don’t shy away from experimenting with the spices. Adjust the quantities or add others like cardamom or allspice to suit your taste and bring a unique twist to the recipe.
Step 1: Preheat oven and prepare eggplant
Preheat the oven to 400°F (200°C). Cut the eggplants into small cubes and place them on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in the oven for about 20-25 minutes, or until the eggplant is tender and slightly caramelized.
- 2 eggplants
- 2 tablespoons olive oil
- Salt and pepper to taste
Step 2: Prepare lentils
Rinse the lentils under cold water and drain well.
Step 3: Cook onion and spices
In a large pot, heat some olive oil over medium heat. Add the diced onion and minced garlic, and sauté until fragrant and golden brown. Stir in the tomato paste, cumin, turmeric, and cinnamon. Cook for another minute, until the spices are fragrant.
- 1 onion (diced)
- 3 cloves garlic (minced)
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon cinnamon
Step 4: Simmer lentils
Add the lentils and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for about 20-25 minutes, or until the lentils are tender.
- 1 cup lentils
- 4 cups vegetable broth
Step 5: Cook rice
In a separate pot, cook the basmati rice according to package instructions. Once cooked, fluff the rice with a fork and stir in the chopped fresh parsley, cilantro, dill, and mint.
- 1 cup basmati rice
- 1/4 cup chopped parsley
- 1/4 cup chopped cilantro
- 1/4 cup chopped dill
- 1/4 cup chopped mint
Step 6: Serve
Serve the Persian eggplant stew over a bed of herbed rice. Enjoy!
Fresh Produce & Herbs
- 2 whole eggplant
- 1 clove onion
Seasonings & Spices
- 3 cloves garlic
- 2 tablespoons fresh parsley
- 2 tablespoons fresh cilantro
- 2 tablespoons fresh dill
- 2 tablespoons fresh mint
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1 clove salt
- 1 clove pepper
Pantry Items
- 1 cup dried green or brown lentils
- 2 tablespoons tomato paste
- 4 cups vegetable broth
- 1 cup basmati rice
- 2 tablespoons extra virgin olive oil