Lentil & Pine Nut Stuffed Eggplants with Easy Rice Pilaf
Inspired by Ottolenghi’s Jerusalem
Makes 6 servings
For the sauce (for the Lentil & Pine Nut Stuffed Eggplants dish)
Ingredients
1 1/2 cup chicken or vegetable broth
1 tb tomato paste
1/2 tb maple syrup
1/2 tsp paprika
1/4 tsp ground cinnamon
1/2 tsp ground cumin
1 tb lemon juice
1. Pour all ingredients into a small pot, and simmer on low heat for about 5 minutes. Remove from the heat and set aside.
For the Lentil & Pine Nut Stuffed Eggplants
Ingredients
6 small eggplants, cut in half
olive oil
1/2 onion, diced
2 garlic cloves, minced
1 tb paprika
1/2 tsp ground cinnamon
1/2 tb ground cumin
2.5 cups green lentils, cooked
1/4 cup pine nuts
2 tbs tomato paste
1 tb maple syrup
Lemon juice from one small lemon wedge
1/2 cup water
Salt
Pepper
1. Preheat the oven to 400F. Place the eggplants on a baking dish with the skin side down. Drizzle with olive oil and sprinkle with salt and pepper. Roast for about 25 minutes. While the eggplants are roasting, start on the filling.
2. In a bowl, combine the cinnamon, cumin and paprika. In a medium-sized pan, saute the onions and garlic for about 1 minute. Add in half of the spice mix into the pan, and stir. Let the spices toast for about 10 seconds. Add in the pine nuts, and then the lentils, and cook for about 2 minutes. Add in the tomato paste and stir, and then add in the maple syrup. Add in the lemon juice, and then a pinch of salt and pepper. Add in about 1 tablespoon of broth or water, so the mixture doesn’t dry out too much.
3. Take out the eggplants, and slice the eggplants in the middle using a knife, just to create room for the filling. Do not slice all the way down, or that will cut the eggplant in half. Fill in each eggplant with the filling - pour some in the slit you cut, as well as on top. Pour the into the baking dish, around the eggplants, and pour some on top of each eggplant. Cover the baking dish with tin foil and bake for 25 minutes.
4. After the eggplants finish baking, pour a bit of the sauce over each eggplant.
For the Easy Rice Pilaf
Ingredients
2 cups basmati rice, washed
1 tb butter
2 1/3 cup boiling water
1 tsp saffron threads + 3 tbs hot water
1. In a large pan or skillet, add the butter. Let the butter melt, and then add the rice.
2. Cook until the rice is slightly toasted and covered in butter. Add the water.
3. Cover the skillet with a lid, and let it cook for 15 minutes. While the rice cooks, in a small bowl, mix together the saffron and water. Set aside and let the mixture rest until the rice finishes cooking.
4. Pour the mixture on one side of the rice. Let it sit for 5 minutes, and then fluff up the rice with a fork.