Yes, I’m obsessed – Ottolenghi is a god in my world. This is an amazing meatless Monday dish. It might be pushing it for a weeknight meal, but you can roast the eggplant in advance. Leftovers – can’t wait!!
2 medium eggplants
2 TBSP red wine vinegar
Salt and pepper
1 c lentils
3 small carrots, peeled, chopped small
2 celery stalks, chopped small
1 bay leaf
3 springs thyme
1 onion, minced
3 TBSP olive oil
20 cherry tomatoes, halved
1/4 c chopped herbs, dill, parley & cilantro
2 TBSP Greek yogurt
Prick eggplant all over, broil for an hour turning several times until charred and collapsed. Let cool then scrape out flesh and drain for 30 min. Chop, stir in 1/2 TBSP vinegar, salt and pepper. Set aside.
Lower temp to 275 and roast tomatoes for 25 min. Set aside.
Cook lentils according to package stir in carrots, celery, bay leaf, thyme and onion. Cook until tender about 25 minutes. Remove bay leaf and thyme. Add rest of vinegar, 2 TBSP olive oil and salt and pepper. Stir in herbs and tomatoes.
To serve, spoon lentil into bowl, pile on eggplant and top with a dollop of yogurt.