I loved this eggplant and lentil recipe! It is such a unique way to cook lentils, and it was extremely easy too! I got this recipe from http://www.giverecipe.com. This dish was made by Zerrin’s mom and I am so happy I made it. Best of all, I don’t have to post the recipe (my least favorite thing about blogging). So click on the links below to check them out.
To accompany this dish I also made a fried flatbread I came across while blog-surfing. I assigned the task to Mark and he did a great job. It was delicious!
I also made a quick greek salad with a lime & olive oil dressing. Light, quick and easy.
Dilme (Eggplant with Lentils)
Note: I changed a few things noted below
- I only used 4 large japanese eggplants, cut in half.
- To the tomato and lentils mix I added red chili peppers for heat and chopped cilantro instead of dry basil.
- Once the eggplants are stuffed and assembled in pan (single layer), instead of adding water to simmer I added 1/2 c. vegetable broth and 1/2 c. dry white wine (can also add red wine). I also added the juice of 1/2 lime.
- I added the leftover lentil mix to the pan to cook along with the eggplant.
- Yogurt: I used greek yogurt and added garlic, salt and lime zest.
- Romain lettuce
- Red onion or red cabbage
- Cherry tomatoes
- Feta cheese
- Dressing: olive oil, lime juice, salt, pepper
Roti Mariam (Fried Flatbread)
Note: I added the egg.
Eggplant with Lentils, Greek Salad and Fried Flatbread