Careme

Instructions

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1. 1.

   Heat the oven to 425°F. Trim 1 small eggplant (about 12 oz) and cut it into 3/4-inch cubes. Peel and thinly slice 6 oz yellow onion, keeping it separate.

2. 2.

   Sort and rinse 1/2 cup dry lentils. Place in a medium saucepan with 3 cups water, bring to a boil, then simmer uncovered for 15–20 minutes, until nearly tender but still holding their shape.

3. 3.

   Meanwhile, toss the cubed eggplant on a baking sheet with 1 tablespoon olive oil, 1/2 teaspoon fine sea salt, and 1/4 teaspoon ground black pepper. Spread into a single layer and roast for 25–30 minutes, turning halfway through, until browned and creamy inside.

4. 4.

   Heat 1 tablespoon olive oil in a skillet over medium heat. Add the sliced onion and 1/4 teaspoon fine sea salt. Cook for 22–25 minutes, stirring regularly and reducing the heat if necessary, until deeply golden. If the pan gets dry or the onions start catching, add 1 tablespoon water at a time.

5. 5.

   Rinse 1/3 cup dry rice. Once the lentils are nearly tender, drain them and return them to the saucepan. Add the rinsed rice, 1 cup hot water, 3/4 teaspoon ground cumin, and 1/4 teaspoon fine sea salt. Bring to a simmer, cover tightly, and cook over low heat for 18 minutes. Remove from the heat and let stand, covered, for 5 minutes.

6. 6.

   While the rice cooks, make the tomato salad. Combine the following in a bowl:

   • 6 oz Roma tomatoes, diced
   • 1/4 cup chopped parsley leaves
   • 1 tablespoon lemon juice, squeezed from 1/2 lemon
   • 1 tablespoon olive oil
   • 1/4 teaspoon fine sea salt

   Toss gently and set aside until serving.

7. 7.

   Fluff the lentil-rice mixture and fold in half the golden onions. Divide between two shallow bowls. Arrange the roasted eggplant and tomato salad alongside, spoon the salad juices over the grains, and finish with the other half of the onions.

Want more detail? See the temperature guide.