Lentil and Smoky Eggplant Stew
You could make this stew with any kind of lentil. The advantage of using the small, almost round green kind called French (or Puy) is that they hold their shape very nicely even when fully cooked.
- 0.25 cup extra-virgin olive oil, plus more for drizzling
- 0.33 cup chopped parsley
- 2 Tbsp harissa
- 2 medium eggplants (1 1/2 pounds)
- 2 Quart vegetable stock
- 1 Can (14.5 ounces) chopped tomatoes
- 3 cup green Puy lentils (20 ounces), rinsed and picked over
- 1 bay leaf
- 5 garlic cloves, finely chopped
- 1 celery rib, finely chopped
- 1 medium onion, finely chopped
- Greek yogurt, chopped walnuts and parsley, small mint leaves and pomegranate molasses, for serving
- Preheat the broiler. In a large saucepan, heat 2 tablespoons of the oil. Add the onion, celery, garlic and bay leaf and cook over moderate heat until softened. Add the lentils, tomatoes and stock; bring to a simmer over moderately high heat. Cover, reduce the heat and simmer, stirring occasionally, until the lentils are tender but still hold their shape, 45 minutes.
- Meanwhile, set the eggplants on a ?foil-lined baking sheet and rub with ?the remaining 2 tablespoons of olive oil. Broil 6 inches from the heat, turning occasionally, until completely blackened and tender, about 20 minutes. Let cool. ?
- Cut the eggplants in half lengthwise and scoop the flesh into a colander set over a bowl; discard the skins. Let the eggplant drain for 5 minutes, then transfer to a bowl and mash until smooth.?
- Stir the harissa and half the eggplant into the lentils until warmed through. Stir in the 1/3 cup of chopped parsley and season with salt and pepper. Ladle the stew into bowls; top with the remaining eggplant. Garnish with yogurt, chopped walnuts and parsley, mint leaves and a drizzle of pomegranate molasses and olive oil.?
Recipe Credit: Fernanda Milanezi
Image Credit: John Kernick