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Charred Eggplant & Black Lentils with Burst Tomato Sauce

by Sohla El-Waylly
summerdinnervegetarian
Yield: serves 4
Source: https://sohla.substack.com/p/charred-eggplant-and-black-lentils

Ingredients

You have 5 of 18
produce
  • ✓1/2 mediumred onion(peeled & halved)
  • ○2scallions(thinly sliced)
  • ○2 mediumeggplant(cut in half lengthwise)
  • ○12 ouncescherry tomatoes
  • ✓2 clovesgarlic(thinly sliced)
  • ✓3 clovesgarlic(peeled)
  • ○1hot pepper(halved)
  • ✓1/2 mediumred onion(thinly sliced)
  • ○1 cupparsley(lightly packed, leaves and tender stems)
  • ✓1lemon(juiced)
grain
  • ○8 ouncesblack lentils(rinsed)
pantry staple
  • ○kosher salt
  • ○2 cupsstock or broth(any kind)
  • ✓pepper(to taste)
  • ○neutral oil
  • ○3 tablespoonsextra virgin olive oil
  • ○1 tablespooncoriander(coarsely cracked)
  • ○1 tablespoonmustard seeds
  • ○1 1/2 teaspoonKashmiri red chili powder(or ½ teaspoon cayenne)

Instructions

  1. If you have time: Add the lentils to a medium bowl or quart container, cover with 1-inch of cool water, and season with several big pinches of salt. Stir to dissolve salt, cover, and allow to soak in the refrigerator overnight. Drain and rinse the lentils, then proceed.
  2. Add the lentils to a medium pot along with the stock or broth, onion, garlic, and hot pepper. Season with a few big pinches of salt and bring to a simmer. Cook, maintaining a gentle simmer and stirring occasionally, until the lentils are tender and most of the liquid has been absorbed, adding water if needed. Depending on how fresh the lentils are, and whether or not they have been soaked, this can take anywhere from 30 minutes to 1 hour. Taste and season with salt if needed.
  3. Meanwhile, make the onion salad: Place the sliced onion in a colander and rinse with cool water. Drain well then transfer to a medium bowl. Combine with parsley and lemon juice. Season with salad and pepper to taste.
  4. Cook the eggplant: Heat a medium cast iron or heavy-bottomed skillet over medium heat. Add enough oil to coat the bottom of the pan. Season the eggplant with kosher salt, then cook cut side down, pressing firmly with a spatula to ensure good contact with the pan, until charred and softened, about 8 minutes. Flip and cook on the opposite side until the skin blisters, about 2 minutes. (Depending on the size of your pan, you may need to cook the eggplant in batches, adding more oil before each batch.) Transfer to a plate.
  5. Make the tomato sauce: In the same pan (no need to wash), add the olive oil and garlic to the pan and cook over medium, stirring frequently, until fragrant and lightly browned around the edges, about 3 minutes. Add the coriander, mustard, and chili and cook, stirring frequently, until aromatic, about 1 minute. Add the tomatoes and 1/2 cup water and cook until tender enough to burst with the back of a spoon, about 5 minutes. Taste and season with salt as needed. Return the eggplant to the pan and simmer everything until tender and warm, about 2 minutes. Top with scallions.
  6. Divide the lentils, eggplant, and tomato sauce between plates. Top with onion salad and serve right away.