When I find new recipes for eggplant and lentils to try it is always fun. I also enjoy making my own up or combing them. Sometimes it works and then there are other times when its a lesson.
Over the weekend I made eggplant and lentils with so much left over I could have fed a small village, even though I was just cooking for my self it turned out so good I thought I would share what I did today.
I used red/yellow lentils but its your preference or like me what you have on hand always works.
1-2 cups of Lentils cooked
1 cup of Veggie broth
1/2 – 1 cup of plain Greek Yogurt
2-3 Garlic cloves
1-2 Tablespoon of coconut oil
The following seasoning per your taste
Turmeric, Curry powder, Red Pepper flakes, Cumin powder, Salt and Black Pepper
To cook the lentils. Wash them well then add twice the amount of water, cinnamon stick, sage and bay leaf. Cook for about 20-30 minutes.
While lentils are cooking cut up eggplant and sprinkle with salt and Turmeric and set aside until lentils are done.
When lentils are done pour them into a bowel then in the pan add coconut oil sauté garlic and eggplant( no need to wash the salt and turmeric off, it gives it great flavor). While sautéing the eggplant mix the veggie broth and Greek Yogurt. When eggplant is almost done add cut up tomato, lentils to pan then veggie broth mixture and seasoning. cook together only a few minutes more.
I serve this over rice for a complete meal that is a healthy dish but still gives that comfort food feel.