Eggplant (UK: aubergine; South Asia and South Africa: brinjal) might have originated in India. It has been cultivated in southern and eastern Asia since prehistory and spread through the Mediterranean area by the Arabs in the early Middle Ages. Choice a large, egg-shape eggplant:
Serves 4 people
Preheat the oven to 475F (245C)
2 organic eggplants*, cut in half lengthwise
cooking spray
3/4 tsp. (3,5 g) sea salt
1 Tbs. (15 ml) olive oil
1 finely chopped organic onion
2 diced organic celery stalks
1 peeled and diced organic carrot
2 finely chopped cloves of garlic
2 cups (400 g) packaged steamed lentils
1/2 cup (120 ml) organic vegetable broth
2 Tbs. (30 ml) balsamic vinegar
1/4 tsp. (1,2 g) black pepper
1/4 cup (50 g) chopped mint, plus torn leaves for serving
2 ounces (60 g) crumbled (dairy-free) goat cheese
1. Remove the pulp from the eggplants.
2. Cut the pulp from one eggplant into 1/4-inch (6 mm) cubes and discard the rest (or save for another dish)
3. Coat the eggplant shells with cooking spray.
4. Sprinkle with 1/4 tsp. (1,2 g) salt.
5. On a baking sheet line with parchment paper, place eggplant shells open side down.
6. In a bowl, coast eggplant cubes with cooking spray and toss with 1/4 tsp. (1,2 g) salt.
7. Place in one layer on a second cooking sheet with parchment paper.
8. Bake eggplant shells and cubes until tender, about 10 minutes.
9. Remove and reduce oven to 350F (175C).
10. In a skillet over medium heat, heat the oil.
11. Sauté the onions, celery, and carrots until soft, about 5 minutes.
12. Add the garlic and cook a minute.
13. Add the lentils, eggplant cubes, broth, vinegar, pepper and 1/4 tsp (1,2 g) salt.
14. Reduce the heat to simmer, stir for 5 minutes.
15. Stir in chopped mint.
16. Flip shells on back sheet and stuff with the lentil-eggplant mixture.
17. Cover with aluminum foil and bake until warm, about 10 minutes.
18. Top with cheese and mint leaves.
*Choosing an eggplant:
*Choosing an eggplant:
- firm flesh
- no bruises
- glossy skin
- no blemishes
- tight skin so it "squeaks" when your rub it
- long green, not brown, steam means it was just picked
