Careme

Instructions

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1. 1.

   Heat the oven to 425°F. Trim 1 medium eggplant (about 1 lb) and cut into 1-inch cubes. On a large baking sheet, toss the cubes with 1 1/2 tablespoons olive oil, 3/4 teaspoon table salt, and 1/2 teaspoon ground cumin. Spread in a single layer.

2. 2.

   Roast the eggplant for 25–30 minutes, turning after 15 minutes, until browned and creamy inside. Prepare the other components while it roasts.

3. 3.

   Prepare the sauce ingredients and garnishes:

   • Dice 1/2 lb Roma tomatoes, keeping their juices.
   • Peel and mince 2 garlic cloves.
   • Juice 1/2 lemon into a small bowl.
   • Chop 1/4 bunch Italian parsley to yield about 2 tablespoons.
4. 4.

   Rinse 1/2 cup dry red lentils in a fine-mesh strainer and drain.

5. 5.

   Heat 1/2 tablespoon olive oil in a medium saucepan over medium heat. Add the minced garlic and cook for 30 seconds. Stir in 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander, and 1/2 teaspoon sweet paprika; cook for 20 seconds, just until fragrant.

6. 6.

   Add the diced tomatoes and their juices, the rinsed lentils, 1/2 teaspoon table salt, and 1 1/4 cups water. Bring to a simmer, then cook partially covered over low heat for 15–18 minutes, stirring occasionally, until the lentils are tender and thick but spoonable. If they become dry before softening, add 2 tablespoons water at a time.

7. 7.

   While the lentils simmer, bring 1/2 cup water and 1/8 teaspoon table salt to a boil in a small saucepan. Stir in 1/2 cup dry couscous, cover, and remove from the heat. Let stand for 5 minutes, then fluff with a fork.

8. 8.

   Stir the prepared lemon juice into the lentils. Divide the couscous between two shallow bowls, spoon the tomato lentils alongside, and pile the roasted eggplant on top. Finish with the chopped parsley and serve.

Want more detail? See the temperature guide.