Careme

Instructions

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1. 1.

   Cut 1 medium eggplant (about 1 pound) into 3/4-inch cubes. Toss with 1 1/2 teaspoons Diamond Crystal kosher salt and let stand for 10 minutes; pat the cubes dry and call this the salted eggplant.

2. 2.

   While the eggplant stands, rinse 2/3 cup dry lentils and 1/2 cup dry basmati rice separately. Dice 1/2 pound Roma tomatoes. Dice 4 ounces yellow onion and mince 2 garlic cloves; combine the onion and garlic as the aromatics.

3. 3.

   Make the spice base by combining:

   • 1 tablespoon tomato paste
   • 1 teaspoon ground turmeric
   • 1/2 teaspoon ground cumin
   • 1/8 teaspoon ground cinnamon
   • 1/4 teaspoon black pepper

   Set aside.

4. 4.

   Combine the rinsed rice, 1 cup water, and 1/2 teaspoon Diamond Crystal kosher salt in a small saucepan. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes. Remove from the heat and let stand, covered, for 5 minutes; fluff with a fork.

5. 5.

   Meanwhile, heat 1 1/2 tablespoons extra-virgin olive oil in a wide nonstick skillet or Dutch oven over medium-high heat. Add the salted eggplant and cook for 8 minutes, turning occasionally, until deeply browned; transfer it to a plate.

6. 6.

   Reduce the heat to medium and add 1/2 tablespoon extra-virgin olive oil to the same pan. Add the aromatics and cook for 4 minutes until softened. Stir in the spice base and cook for 1 minute, until fragrant and slightly darkened.

7. 7.

   Add the rinsed lentils, diced tomatoes, 2 cups water, and 1 teaspoon Diamond Crystal kosher salt. Bring to a boil, reduce to a lively simmer, and cook uncovered for 18 minutes, stirring occasionally.

8. 8.

   Return the browned eggplant to the pan and simmer for 7 minutes, until the lentils are tender and the sauce lightly coats a spoon. Remove from the heat and stir in 1 tablespoon fresh lemon juice; let stand for 3 minutes.

9. 9.

   Divide the basmati rice between two shallow bowls and spoon the lentil-eggplant khoresh over it. Top each serving with 1/4 cup plain Greek yogurt and 1/2 teaspoon dried mint.

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