Creamy Eggplant, Lentil, and Rice Pilaf
This creamy pilaf blends the richness of eggplant, lentils, and spices into a comforting dish that's both hearty and nourishing.
Equipment
- Large skillet
- Measuring spoons
- Wooden spoon
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
Instructions
- In a large skillet, heat the oil over medium-high heat.
- Stir in the eggplant and salt.
- Cook for about 10 minutes, until the eggplant has browned and is tender.
- Stir in the garlic, shallot, and ginger.
- Cook for 2 minutes.
- Add the garam masala, cumin, cayenne, lentils, and rice.
- Cook for 1 minute.
- Stir in the water, tamari, and tamarind paste.
- Bring to a boil.
- Cover and reduce the heat to low to medium.
- Let simmer for 20 to 22 minutes, until the rice is tender and the water is absorbed, stirring occasionally.
- Let stand for a few minutes before serving.
Notes & Wine Advice
Wine advice:
Pair with a medium-bodied red wine like Pinot Noir or a dry rosé to complement the earthy flavors.
Pair with a medium-bodied red wine like Pinot Noir or a dry rosé to complement the earthy flavors.
Nutrition values
Calories: 290 kcal | Carbohydrates: 50 g | Protein: 10 g | Fat: 7 g | Sugar: 5 g