Careme

Instructions

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1. 1.

   Prepare the produce and grains:

   • Rinse and drain 1/2 cup lentils.
   • Rinse and drain 1/2 cup white rice.
   • Cut 1 medium eggplant into 3/4-inch cubes.
   • Thinly slice 1 medium yellow onion.
   • Dice 8 ounces Roma tomato.
   • Chop 1/4 cup packed parsley.
   • Grate 1 garlic clove.
   • From 1 medium lemon, grate 1/2 teaspoon zest and squeeze 2 tablespoons juice.

   Keep each prepared component separate.

2. 2.

   Make the garlic yogurt by stirring together 1/2 cup plain Greek yogurt, the grated garlic, the lemon zest, and 1 tablespoon lemon juice. Refrigerate until serving.

3. 3.

   Heat 1 1/2 tablespoons extra-virgin olive oil in a wide skillet over medium-high. Add the eggplant and 1 1/4 teaspoons Diamond Crystal kosher salt. Cook for 10–12 minutes, stirring occasionally, until tender and deeply browned; transfer to a plate.

4. 4.

   While the eggplant cooks, heat 1 1/2 tablespoons extra-virgin olive oil in a medium saucepan over medium. Add:

   • The sliced onion
   • 1/2 teaspoon Diamond Crystal kosher salt
   • 1 teaspoon ground cumin
   • 1/2 teaspoon ground coriander
   • 1/8 teaspoon ground cinnamon
   • 1/4 teaspoon ground black pepper

   Cook for 10–12 minutes, stirring frequently, until the onion is deeply golden.

5. 5.

   Stir the prepared lentils, 2 1/4 cups water, and 1 teaspoon Diamond Crystal kosher salt into the onions. Bring to a boil, then simmer uncovered over medium-low heat for 10 minutes.

6. 6.

   Stir the prepared rice into the lentils. Cover and simmer over low heat for 15 minutes, until the rice and lentils are tender and the liquid is absorbed. Remove from the heat and rest, covered, for 5 minutes.

7. 7.

   Combine the diced tomato, chopped parsley, 1 tablespoon lemon juice, and 1/4 teaspoon Diamond Crystal kosher salt to make the tomato-parsley salad.

8. 8.

   Fold half of the browned eggplant into the lentil-rice mixture. Spoon into two shallow bowls, top with the remaining browned eggplant and tomato-parsley salad, and serve with the garlic yogurt.

Want more detail? See the temperature guide.