Red Lentils with Grilled Tomatoes and Eggplant and Mustard Greens
You need:
8 ounces red lentils
3 cups of stock or water
1/2 tablespoon paprika
5 cloves garlic
2 pounds (20 or so) roma tomatoes
1 large eggplant
1 bunch mustard greens
Toasted pine nuts
Paremsan cheese
Olive oil, balsamic vinegar, salt, pepper.
Line two baking dishes with foil and grease with olive oil.
Make a vinegrette of about 1/2 cup olive oil, 1/4 cup balsamic vinegar, a good amount of black pepper, some salt.
Cut the tomatoes in half and place them in one baking dish. Brush with vinegrette.
Slice the eggplant into 1/4 inch pieces, and layer in the other baking dish, also coating with vinegrette. Did you run out of vinegrette? Make more.
Bake both at 350F for 40 minutes. Pull out the eggplant, do something to keep them warm, and bake the tomatoes for 30 minutes longer.
Meanwhile. Bring your stock to a boil, add the lentils, garlic, and paprika. Return to a boil then reduce to a simmer. Cook for at least 20 minutes, until the lentils are very soft. Drop the heat down to low and stir continuously for five minutes, until the lentils end up being more of a paste than anything else.
Wilt the mustard greens in a wok, or whatever, with some water.
Plop the lentils on your plates, nestle the greens around them, put the tomatoes and eggplant on top of them, then cover with more vinegrette, pine nuts, and parmesan.
Serve with crusty bread.
Posted by msouthwo at March 20, 2005 03:55 PM