EGGPLANT, LENTILS, AND PEPPERS COOKED IN OLIVE OIL (TURKISH)
Provided by Ozlem Warren
Time 1h15m
Number Of Ingredients 13
Steps:
- Put the green lentils in a pan of boiling water, stir and cover. Simmer in low heat for 15 minutes. Drain the water and set aside.
- Using a vegetable peeler, peel the aubergine/eggplant in zebra stripes. Then, cut the aubergine/eggplant in half lengthways and cut each half into medium slices. Spread them on a wide tray, sprinkle salt over and leave aside for 15 minutes. Using a paper towel, squeeze the excess water out of the aubergines/eggplants.
- Heat the 3 Tbsps of olive oil in a heavy pan and very lightly sauté the aubergine/eggplant slices for a minute or two. This will help aubergines/eggplants to soften up and start bringing out their lovely sweet flesh.
- In a large bowl, combine the partially cooked lentils, onion, garlic, bell peppers, chopped tomatoes, salt, dried mint, th rest of the olive oil, and the sugar. Season with ground black pepper, check the seasoning and add more salt if needed.
- In a wide heavy pan, place a layer of the aubergine/eggplant slices. Spread the half of the vegetable mixture over the aubergines/eggplants evenly. Place the remainder of the aubergine/eggplant slices over the top and spread the remaining vegetable mixture over also. Add the water, cover and cook on a medium to low heat for about 35 minutes.
- Once cooked, cover and cool the dish in the pan, this will allow the flavours to develop and blend well. Serve at room temperature with some crusty bread.
- Afiyet Olsun (means 'May you be happy and healthy with this food you eat").
Nutrition Facts : Calories 481 kcal, Carbohydrate 52 g, Protein 15 g, Fat 26 g, SaturatedFat 4 g, Sodium 739 mg, Fiber 23 g, Sugar 16 g, UnsaturatedFat 21 g, ServingSize 1 serving
LENTIL AND ORZO STEW WITH ROASTED EGGPLANT
For rich, golden cubes of roasted eggplant, a high-temperature oven is crucial. Here, lentils and pasta make for a hearty stew, and the coriander seeds introduce a robust, clean flavor. Use a mortar and pestle, a spice grinder or the base of a wine bottle to crush the seeds, opening them up before they're tossed with the eggplant. Serve this stew warm or hot, topped with an aged, salty cheese like ricotta salata or feta, and a soft-poached egg if you like. The lemon zest and juice are essential and enhance the finish.
Provided by Yewande Komolafe
Categories soups and stews, side dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat the oven to 425 degrees. In a large bowl, toss the eggplant with 1/4 cup olive oil and crushed coriander seeds until coated; season with salt and pepper. Arrange in an even layer on a large rimmed baking sheet and roast until eggplant is tender and golden brown, 25 to 30 minutes, giving the baking sheet a shake halfway through roasting to toss the eggplant pieces for even cooking.
- In a large skillet, heat the remaining 2 tablespoons oil over medium. Add the carrot, onion and celery. Season with salt and pepper. Cook, stirring frequently, until vegetables are softened, about 3 minutes.
- Stir in the garlic and tomato paste and cook, stirring occasionally, until tomato paste begins to darken on the bottom of the pan, about 5 minutes.
- Stir in the lentils until coated. Pour in stock or water and bring to a boil over high heat. Lower to medium and simmer until lentils are tender, 20 to 30 minutes, depending on the type and age of lentils you use.
- Stir in the orzo and cook until softened, 8 to 10 minutes. Remove from heat and stir in the lemon zest and juice.
- Season to taste with salt and pepper. Top with the roasted eggplant pieces and large shavings of ricotta salata, and serve with lemon wedges for squeezing.
Nutrition Facts : @context http, Calories 608, UnsaturatedFat 21 grams, Carbohydrate 69 grams, Fat 27 grams, Fiber 13 grams, Protein 25 grams, SaturatedFat 5 grams, Sodium 1472 milligrams, Sugar 15 grams
TURKISH LENTIL AND EGGPLANT STEW
A very fragrant and flavorful stew, that is great served the next day.
Time 2h30m
Number Of Ingredients 17
Steps:
- Boil the lentils in 2 cups of water and salt, until partially cooked. Drain and set aside.
- Heat the 1/4 cup olive oil and add in the onion and the garlic and saute for about 5 minutes until soft and translucent.
- Add in the tomatoes, mint, thyme, red pepper flakes and salt and cook for about 15 minutes, until the tomatoes are soft and the sauce has begun simmering and thickens slightly.
- Slice the eggplant and place in a colander and sprinkle with the salt and allow it to rest for about 30 minutes. This can be done at the beginning if you wish.
- Blot with paper towels to remove any excess moisture.
- To assemble, place some of the tomato sauce at the bottom of a heavy bottomed pot (with a tight fitting lid). Add in a layer of the eggplants, drizzle with a little olive oil and add in the lentils. Follow this order ending with the tomato sauce until all the ingredients are used up.
- Top with the pomegranate molasses, drizzle with the remaining olive oil. Cover the pot tightly and cook over low heat for an hour and half.
- Let the stew rest for another 30 minutes or a couple of hours before serving.
- To serve mix in the chopped parsley or mint, garnish with the almonds and serve with crusty bread.
TURKISH EGGPLANT (AUBERGINE) LENTIL STEW
Thanks to friedel for sending me some pomegranate molasses! I am having so much fun with it, and this is a great vegetarian recipe. This really tastes better if you make it a day in advance and let the flavors blend. It can be served hot, warm, or at room temp.
Provided by chia2160
Categories Stew
Time 3h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Peel eggplant in strips, then cut lengthwise into strips.
- Cut each strip into 3 pieces, salt heavily with kosher salt and let it sit in a colander for 1 hour.
- Meanwhile, cover lentils with 2 inches of water and bring to a boil.
- Lower to simmer and cook 15 minutes, drain.
- In a bowl add 1 tbsp olive oil and onion, garlic, peppers, tomatoes, mint, tomato paste, and red pepper.
- Rinse the eggplant and dry.
- In a dutch oven layer half of the onion mixture.
- Top with a layer of eggplant, and a layer of lentils.
- Repeat.
- Pour remaining olive oil around sides and over the top.
- Drizzle with the pomegranate molasses.
- Bring to a boil, lower heat to simmer and cook 1 1/2 hours.
Nutrition Facts : Calories 279.6, Fat 24.4, SaturatedFat 3.4, Sodium 9459.2, Carbohydrate 14.5, Fiber 5.6, Sugar 5.4, Protein 3.5
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- Cut the aubergine in half lengthwise. Cut into 1.5-2 cm thick slices. Add some salt and leave aside for 10-15 minutes.
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- Partially peel the eggplant so it has lengthwise stripes, then cut it lengthwise into 4 slices. Score each slice on 1 side in a crosshatch pattern. Cut each slice crosswise into 3 pieces and set on a rimmed baking sheet. Sprinkle with salt. Let stand for 1 hour.
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