Lentils with Broiled Eggplant & Tomato Pesto

Lentils with Broiled Eggplant & Tomato Pesto is a seemingly simple combination of vegetables, each cooked to maximum flavor so that when all the vegetables are combined on one plate, it creates a wonderfully delicious vegetarian dish. Based off a recipe by Yotom Ottolenghi in his amazing cookbook Plenty, this meal full of herb-simmered lentils, smoky broiled eggplant, and crispy roasted vegetables will surpass all of your expectations. The finishing touch for this plate is a bright tomato pesto inspired by a recipe from America’s Test Kitchen. This might look like a really complicated dish but it’s actually pretty simple to prepare--the recipe is just broken down into individual components. Also, you can prepare any or all of the components ahead of time. For instance, you could broil the eggplant or simmer the lentils the day before serving.

Lentils with Broiled Eggplant & Tomato Pesto
Gluten Free
Serves 2
Click Here for Printable Recipe



Ingredients--
Broiled Eggplant:
1 large eggplant
1 tablespoon red wine vinegar
Salt

Roasted Vegetables:
1/4 of a head of cauliflower, broken into florets
1 medium carrot, chopped
1/2 teaspoon dried thyme
1/2 teaspoon paprika
1/2 teaspoon extra virgin olive oil
Salt & Pepper

Lentils:
1/2 cup lentils
3 cups vegetable broth
1 bay leaf
3-5 whole thyme sprigs
2-3 rosemary sprigs
Salt & Pepper
1 tablespoon red wine vinegar
1/2 teaspoon extra virgin olive oil

Tomato Pesto:
1 cup grape tomatoes
1 tablespoon nonfat Greek yogurt
dash of crushed red pepper flakes, to taste
1/2 teaspoon extra virgin olive oil
Salt & Pepper

Broiled Eggplant:
1.  Set broiler to 450 degrees. Line a baking sheet with aluminum foil and spray with nonstick spray. Pierce eggplant with a fork several times, than place on baking sheet.



2. Broil eggplant until it is completely tender, beginning to “deflate” and even starting to burn a little, 55-60 minutes. Flip eggplant halfway through cooking.



3.  Use a sharp knife to carefully cut a slit in the side of the eggplant. Scoop out eggplant flesh with a large spoon (avoiding the skin) into a colander and let drain for 15 minutes.



4.  After 15 minutes, transfer eggplant to a small mixing bowl. Add red vinegar and season liberally with salt. Use a fork to mash eggplant until it slightly pureed, then set aside.



Roasted Vegetables:
(If you didn’t make the eggplant ahead of time, you can start preparing vegetables while the eggplant is draining.)

1. Preheat oven to 400 degrees. Line  a baking sheet with aluminum foil and spray with nonstick spray.

2.  Add vegetables to prepared baking sheet and drizzle with olive oil. Season with thyme, paprika, salt, and pepper.



3. Roast vegetables 15 minutes, then carefully stir. Continue to roast 15-18 minutes more, or until tender and golden brown on the edges.



4. Remove vegetables from oven and set aside.

Lentils:
(Once the vegetables are roasting, you can begin on the lentils).

1. Add lentils, broth, and herbs (thyme, rosemary, and bay leaf) to a medium saucepan.



2. Bring to boil over high heat, then reduce heat to low and simmer lentils for 20-25 minutes, or under tender.

3. Drain lentils then remove bay leaf and herb stems. Season lentils with red wine vinegar, salt, and pepper.

Tomato Pesto:
(Once the vegetables are roasting and the lentils are simmering, prepare the pesto).

1. Add tomatoes to the base of a small food processor and pulse until coarsely chopped.



2. Add remaining ingredients (yogurt, red pepper flakes, olive oil, salt and pepper) and puree mixture until relatively smooth.




Serving:
1. To serve, divide lentils between two plates, then place half of the roasted vegetables on each plate.



2. Scoop half of the eggplant puree onto each serving, and finish with the tomato pesto.  Garnish with additional herbs, if desired, and enjoy!





Nutrition Information--approximately 255 calories per serving (1/2 of the recipe)