I made this as a vegetarian main dish for a dinner party. It turned out to be a great side dish as well for spicy pork stew. Either way, serve this with steamed rice.
- 2-3 cups French green lentils
- chicken broth (optional)
- 2 bay leaves
- 4 cloves garlic, smashed
- 2 tsp salt
- 1 cup cherry tomatoes, halved
- 2 shallots, finely chopped
- 1 bunch parsley, chopped
- 1/2 bunch dill, chopped
- 6-8 Eggplants
- 2 tbsp white wine vinegar
- olive oil
- salt and pepper
- plain yogurt
- Soak lentils in warm water and 2 tsp salt for an hour. Drain and rinse. Add lentils, chicken broth, water, 2 tsp salt, bay leaves, and garlic cloves to a stock pot with a lid. Bake in 325 degree oven for 60 minutes (or simmer on stove), until lentils aren’t crunchy in the middle. Drain lentils. Discard garlic and bay leaves.
- Toss warm lentils with shallots (to soften them). Add chopped herbs and tomato. Drizzle olive oil. Salt and pepper to taste.
- Pierce the eggplant multiple times with a knife and bake on cookie sheet at 450 degrees for an hour, until the center is soft. Slice vertically and scoop out the eggplant flesh into a strainer. Strain for 10 minutes. Transfer eggplant to a bowl and mix with vinegar and salt.
- To serve, place lentils in a shallow bowl, top with eggplant in the center, top the eggplant with yogurt OR serve yogurt on the side (which is what I did).
You can add finely chopped carrots to make the lentil salad more hearty. Squeeze lime over it all for brightness.