Eggplant, Lentil, and Rice Pilaf
A creamy, flavorful pilaf featuring eggplant, lentils, and rice, with an aromatic blend of spices.
Equipment
- Large skillet
Ingredients
- 1 tablespoon 15 ml peanut oil
- 1 large-size eggplant peeled and cut into thin, bite-size pieces
- 1 teaspoon coarse sea salt
- 2 cloves garlic grated
- ¼ cup 40 g chopped shallot
- 1 tablespoon 6 g grated gingerroot
- 1 teaspoon garam masala store-bought or homemade
- 1 teaspoon ground cumin
- ¼ teaspoon cayenne pepper to taste
- ½ cup 96 g uncooked red lentils, rinsed
- ½ cup 93 g uncooked long grain white rice, rinsed
- 2½ cups 590 ml water
- 1 tablespoon 15 ml tamari or soy sauce
- 2 tablespoons 30 g tamarind paste
Notes & Wine Advice
Serving Tip:
Serve with a side of steamed greens such as kale, spinach, or broccoli for added texture and nutrients.
Wine Advice:
A medium-bodied red wine, like Merlot or a Grenache, would complement the spices and richness of this dish.
Nutrition values
Calories: 350 kcal | koolhydraten: 60 g | Eiwitten: 12 g | Vet: 9 g | Suiker: 8 g