MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lentil & Orzo Stew w/Roasted Eggplant
Categories: Vegetables, Pasta, Herbs, Cheese, Citrus
Yield: 4 servings

1 1/2 lb Eggplant; skinned or peeled,
- in 1" pieces
1/4 c + 2 tb olive oil
1 tb Coriander seeds; crushed
Salt & black pepper
1 md Carrot; fine chopped
1 md Yellow onion; fine chopped
2 Celery ribs; fine chopped
3 cl Garlic; fine chopped
1 tb Tomato paste
1 c Dried lentils; green, black
- or brown
5 c Chicken or vegetable stock,
- or water
1/2 c Orzo or other small pasta
Zest and juice from 1 lemon
4 Lemon wedges; garnish
1/4 c Shaved ricotta salata or
- crumbled feta

Heat the oven to 425ºF/218ºC.

In a large bowl, toss the eggplant with 1/4 cup olive
oil and crushed coriander seeds until coated; season
with salt and pepper. Arrange in an even layer on a
large rimmed baking sheet and roast until eggplant is
tender and golden brown, 25 to 30 minutes, giving the
baking sheet a shake halfway through roasting to toss
the eggplant pieces for even cooking.

In a large skillet, heat the remaining 2 tablespoons oil
over medium. Add the carrot, onion and celery. Season
with salt and pepper. Cook, stirring frequently, until
vegetables are softened, about 3 minutes.

Stir in the garlic and tomato paste and cook, stirring
occasionally, until tomato paste begins to darken on the
bottom of the pan, about 5 minutes.

Stir in the lentils until coated. Pour in stock or water
and bring to a boil over high heat. Lower to medium and
simmer until lentils are tender, 20 to 30 minutes,
depending on the type and age of lentils you use.

Stir in the orzo and cook until softened, 8 to 10
minutes. Remove from heat and stir in the lemon zest and
juice.

Season to taste with salt and pepper. Top with the
roasted eggplant pieces and large shavings of ricotta
salata, and serve with lemon wedges for squeezing.

By: Yewande Komolafe

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Archives

Yield: 4 servings

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