Eggplant and Lentil Stew

Eggplant and lentil stew

I am partial to anything with eggplant and lentils. Have you tried any of my eggplant recipes such as Scott’s szechuan eggplant or Japanese eggplant with ginger and garlic.

I also love to eat heart-healthy lentils at least once a week, so my lentil veggie quinoa bowl appears regularly on my weekly menu.

This recipe is based on an Ottolenghi recipe from “Simple” and combines eggplant and lentils for a savory eggplant and lentil stew. Green lentils do not require a presoaking. They cook quickly and will be ready to serve in about 30 minutes.

First, sauté onions and garlic and thyme in a dutch oven or deep sauté skillet. Next, add the eggplant and tomatoes to the hot olive oil and cook until golden and tender. The tomatoes will begin to char a little.

Finally add the lentils, stock, water, and dry white wine. Cook the lentils until tender but not mushy. You want them to retain their shape and texture.

The stew is seasoned with salt, pepper, thyme, oregano, and red pepper flakes. You can serve the eggplant and lentil stew over a grain such as a couscous, farro, or any of your favorite and preferred grains.

I like to garnish the stew with a dollop of Greek yogurt before serving. Simple, right?

Related Recipes