Spicy eggplants are complemented here with tangy yogurt and tahini, and mellowed out with lentils. This dinner requires turning on the oven, so why not make some cookies or brownies while you’re at it?
Total time: 45 mins. Makes dinner for 2-3 people.
Materials: 2 pots; frying pan; baking sheet.
Ingredients:
- Lentils (I like black)
- Quinoa with (optional) chopped nuts, orange zest, scallions, parsley or cilantro, raisins
- 3 eggplants with 1 tsp red chili flakes, 1 tsp paprika, ½ tsp cumin, and ½ salt, 3 tbsp olive oil
- Kale with shallot, garlic, olive oil, and salt
- 1 tbsp tahini, squeeze of lemon, greek yogurt
Instructions:
- Preheat oven to 350˚F.
- For lentils and quinoa: Prepare 2 pots. Fill one with quinoa and one with lentils. These will take ~20 min to cook. When the quinoa is done, you can add chopped nuts, orange zest, scallions, parsley or cilantro, and raisins if desired and toss together.
- While these are cooking, prepare and bake the eggplants and (while the eggplants are cooking), sauté the kale.
- For eggplants: Mix 1 tsp red chili flakes, 1 tsp paprika, ½ tsp cumin, and ½ tsp salt with 3 tbsp olive oil to make the spice rub. Rub spice onto 3 eggplants split lengthwise. Bake eggplants in the oven for ~30 mins until soft.
- For kale: Sauté shallot and garlic in olive oil for a few minutes. Add kale and salt, and sauté until nicely browned, about 5 minutes.
- For tahini dressing: Mix 1 tbsp tahini with a squeeze of lemon. Serve with greek yogurt.
Combine all onto a plate and enjoy!
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