Careme

Instructions

Swipe a step aside or click its number when it’s done.

1. 1.

   Heat the oven to 425°F and line a large rimmed baking sheet with parchment. Cut 1 medium eggplant (about 1 lb) into 3/4-inch cubes. Core 1/2 lb Roma tomatoes and cut into thick wedges.

2. 2.

   Thinly slice 1/2 lb sweet onion and mince 2 garlic cloves. Chop 1/4 bunch parsley to yield about 1/4 cup. Cut 1 lemon in half; squeeze one half to yield about 1 tablespoon juice and cut the other half into wedges. Keep these prepared ingredients separate.

3. 3.

   Rinse and pick over 1/2 cup dry lentils. Place in a small saucepan with 3 cups water and 1/4 teaspoon fine sea salt. Bring to a boil, then lower to a gentle simmer and cook uncovered for 20–25 minutes, until tender but intact. Drain well. Continue with the vegetables and rice while the lentils cook.

4. 4.

   Toss the eggplant on the baking sheet with 1 1/2 tablespoons olive oil and 3/4 teaspoon fine sea salt. Spread in a single layer and roast for 15 minutes. Turn the eggplant, then add the tomato wedges, coating them with 1/2 tablespoon olive oil and 1/4 teaspoon fine sea salt. Roast for another 15–20 minutes, until the eggplant is creamy inside and golden at the edges.

5. 5.

   Heat 1 tablespoon olive oil in a small, heavy saucepan over medium heat. Add the sliced onion and cook for 10–12 minutes, stirring occasionally, until soft and golden. Meanwhile, rinse 1/3 cup dry white rice and drain well.

6. 6.

   Stir the following into the golden onions:

   • The prepared minced garlic
   • 1/2 teaspoon ground cumin
   • 1/2 teaspoon sweet paprika
   • 1/4 teaspoon ground black pepper

   Cook, stirring, for 30 seconds. Add the rinsed rice, 2/3 cup water and 1/2 teaspoon fine sea salt. Bring to a simmer, cover and reduce the heat to low. Cook for 15 minutes, then remove from the heat and let stand, covered, for 5 minutes.

7. 7.

   Fluff the rice and gently fold in the drained lentils. Combine the chopped parsley with the prepared lemon juice in a small bowl.

8. 8.

   Divide the lentil pilaf between two shallow bowls. Arrange the roasted eggplant and tomatoes over the top, spoon over the lemony parsley and serve with the lemon wedges.

Want more detail? See the temperature guide.