Lentils with Eggplant and Tomatoes | A Study of Contrast

It’s a study of contrast comparing lentils two ways: 1) lentils with eggplant, tomatoes and yogurt (the “recipe”) and 2) lentil and eggplant stew (the “stew”) posted earlier. My intention is to make these Ottolenghi’s dishes (from Simple) which use identical ingredients albeit with different techniques. Hopefully, the comparative study would deepen our understanding how we can coerce flavor out of the ingredients, individually and collectively.

The first thing my husband asked was whether I was serving him baba ganoush, which mostly consists of eggplant and tahini. Wow, he seems to be getting to the heart of the dish — right from the start. The fact is there are four eggplants in the “recipe” as compared to two small ones in the “stew.” No wonder, he quickly recognizes how eggplant-forward the “recipe” is.

The intense flavor of the eggplants is further enhanced by cooking them on the open flame on the stove. That takes about 15-20 minutes until all sides of the eggplants are burnt. The process is much faster than the 1-hour roasting in the oven outlined in the recipe. However, it’s a messy process when the skin of the eggplant cracks, blisters and blackens under fire. You need to line the stove top with foil to avoid the messy cleanup afterward. In addition, once you’ve started charring, you need to keep a constant eye on the eggplants.

Charring eggplants on the open flame imparts the smoky flavor unlike other cooking methods. For even cooking, it’s advantageous to get baby eggplants, in a size slightly bigger than the burner of the stove. Eggplant is the star ingredient; cooking on the open flame takes it up another notch and across the finish line. It’s my preferred method.

In summary, the “recipe” puts eggplant front and center with incredible balance of flavor from the roasted tomatoes and lentils. Meanwhile, the “stew” is mellow and complex. It works harmoniously with the mild-tasting fish and prefers to hang back behind the scene.

Which one do you pick? Well, it depends on the context.

Print Recipe

Lentils with Eggplant, Tomatoes and Yogurt | Ottolenghi

Serves: 4

Ingredients

• 4 eggplants (2 lb 6 oz/1.1 kg), picked a few times with a knife
• 10 0z/300g cherry tomatoes
• 3/4 cup/160g lentils, or 4 2/3 cups/350g ready-cooked lentils
• 2 tbsp olive oil, plus extra to serve
• 1 1/2 tbsp lemon juice
• 1 small garlic clove, crushed
• 3 tbsp oregano leaves
• salt and pepper
• 6 tbsp/100g Greek yogurt

Instructions

1

Preheat the oven to 475°F or as high as your oven will go.

2

COOK THE EGGPLANTS: Place the eggplants on a baking sheet and roast for 1 hour, turning them over halfway through, until the flesh is completely soft and slightly smoky. Remove from the oven and, once cool enough to handle, scoop the flesh out into a colander. Set aside, in the sink or over a bowl, for 30 minutes, for any liquid to drain away. The skin can be discard. (Preferably, put the eggplant directly on the open flame on your stove to get a smoky taste. Line the stove top with foil may make the process less messy. Use long tongs for help turn the eggplant so that all sides get burnt, about 15-20 minutes.)

3

ROAST THE CHERRY TOMATOES: Place the cherry tomatoes on a baking sheet and roast for 12 minutes, until slightly blacked, split and soft. Remove from the oven and set aside.

4

COOK THE LENTILS: Fill a medium saucepan with plenty of water and place over high heat. Once boiling, add the lentils, decrease the heat to medium and cook for 20 minutes, until soft but still retaining a bite. Drain, then set aside to dry out slightly.

5

COMBINE ALL THE INGREDIENTS: Put lentils in a large bowl and add the eggplant flesh, tomatoes, oil, lemon juice, garlic, 2 tbsp or oregano, 3/4 tsp salt and a good grind of pepper. Mix well, then spoon into a large shallow serving bowl. Top with yogurt, swirling it through slightly so there are obvious streaks. Sprinkle the remaining 1 tbsp of oregano over the top, dizzle with a little oil and serve.

Notes

Adapted from Ottolenghi Simple