Careme

Instructions

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1. 1.

   Heat the oven to 425°F. Cut 12 ounces eggplant into 3/4-inch cubes and halve 8 ounces grape tomatoes. Toss them on a large rimmed baking sheet with 1 tablespoon plus 2 teaspoons olive oil and 2 teaspoons Diamond Crystal kosher salt. Spread in a single layer.

2. 2.

   Rinse 1/2 cup dry green lentils. Put them in a small saucepan with 2 cups water and 3/8 teaspoon Diamond Crystal kosher salt. Bring to a boil, then simmer gently, partially covered, for 25–30 minutes, until tender but intact. Add a splash of water if needed to keep them submerged, then drain.

3. 3.

   While the lentils simmer, roast the prepared vegetables for 25–30 minutes, turning once halfway through, until the eggplant is creamy inside and browned at the edges.

4. 4.

   Place 8 ounces ground beef in a bowl, sprinkle with 1 teaspoon Diamond Crystal kosher salt, and gently distribute the salt without compacting the meat. Set aside while you prepare the sauce.

5. 5.

   Finely chop enough Italian parsley to make 1/4 cup; reserve it for finishing. Peel 3 garlic cloves, finely grate 1 clove and mince the other 2 cloves. Juice 1 lemon to obtain 2 tablespoons juice. Mix the grated garlic and lemon juice with 1/3 cup plain low-fat yogurt; refrigerate the lemon-yogurt sauce until serving.

6. 6.

   Heat 1 teaspoon olive oil in a medium skillet over medium-high heat. Add the seasoned beef and cook for 5–7 minutes, breaking it into small crumbles, until browned and reaching 160°F. Reduce the heat to medium and stir in:

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

   Cook for 1 minute, then fold in the drained lentils and 2 tablespoons water. Warm for 2 minutes and cover off the heat.

7. 7.

   Bring 1/2 cup water and 3/8 teaspoon Diamond Crystal kosher 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.

   Divide the couscous between two wide bowls. Spoon the beef-lentil mixture over one side and arrange the roasted vegetables alongside it. Drizzle with the lemon-yogurt sauce and scatter the chopped parsley over both bowls.

Want more detail? See the temperature guide.