What you'll be getting:

French Lentils with Fried Eggplant and Seasonal Veggies

Per Serving

1/2 c French lentils

125 g veggies (red onion, kale, zucchini, carrots, beets, beet greens)

1/4 c tahini seasoning sauce (lemon zest, garlic, sunflower seed oil, tahini, garbanzo beans, salt, pepper, and nutiritional yeast)

1 T sunflower seed oil

100 g eggplant (drizzled with balsamic vinegar and oil) 

Equipment needed: 1 pan/pot for beans and veggies, 1 sheetpan

Turn on your broiler, this will keep the eggplant warm while you cook the veggies. Begin heating up your pan. When hot, add half of the oil to start frying the eggplant. I cooked on medium heat for 3 minutes on each side. Do not worry about discoloration on the eggplant, it was soaked in a balsamic vinegar solution. 

After you have finished cooking the eggplant, add the remaining oil and veggies. Saute until carrots are tender. 

After the eggplant has cooked for 3 minutes (or until you notice it getting some caramelization) on each side, place them on the sheet pan and then put them under the broiler. Make sure the rack is in the middle of the oven so that the eggplant doesn't burn while you cook the veggies. 

Cook the lentils with the veggies for 1-2 minutes. 

When veggies are tender, strain the lentils and add them to the veggies. 

Finish the dish by placing the veggies and lentils on top of the eggplant. Drizzle the tahini sauce over top of everything. From start to finish this dinner takes less than 20 minutes. Enjoy! 

After lentils are warmed turn the heat off. Remove the eggplant from the oven and plate them. 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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