I have never been a fan of eggplant. My experience with it has been slimy, rubbery, and downright strange. So, on a recent trip to my local Whole Foods, I was shocked to find myself leaving the store with one tucked away in my bag (next to the Pirates’ Booty and baby spinach). Why did I buy one? Because eggplant is everywhere. Because it has invaded the local menus, and practically hijacked all major newspapers’ food sections. And because I was in the mood for a challenge.
I decided to pair it with lentils, caramelized onions, and fresh thyme. Not only did this dish come together quickly, making it the perfect weeknight dinner (and leftover lunch), but it turned out to be absolutely delicious. The golden brown sear on the eggplant was key- it gave the vegetable a nutty richness that I never knew it could have, with absolutely no slime. Consider me an eggplant convert.
Note: Sadly I didn’t have any on hand, but feta or a mild, tangy goat cheese would make a fantastic addition here. Also, this could be a great accompaniment to roast salmon.
Ingredients:
2 cups eggplant, cut into small cubes
½ sweet yellow onion, cut into slivers
5 oz canned or rehydrated dried brown lentils
½ cube chicken bouillon
1 tbsp fresh thyme
Feta or goat cheese to garnish (optional)
. Sauté eggplant in olive oil over medium heat until thoroughly browned
. Remove from heat and set aside
. In the same pan, sauté onions in olive oil over low heat until caramelized, around 15 minutes
. Add lentils, thyme, and bouillon, and cook for 2 minutes stirring frequently
. Add eggplant, stirring to combine
. Garnish with feta or goat cheese and more fresh thyme
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