Roasted Eggplant with Lentils and Chili Cream
From: Ian Seddon's Cookbook
🥘 Ingredients
- Cooked Lentils 2 ½ cup
- Chili Oil 1-2 tbsp
- eggplant 2 ½ lb
- extra virgin olive oil 4 ½ tbsp
- Kosher
- cherry tomatoes 12-16 oz
- large red bell peppers 2
- garlic cloves 6
- dried oregano 1 ½ tsp
- flat-leaf parsley leaves and tender stems 1 handful
- fresh mint leaves or fresh basil leaves ½ cup
- Whipped Tofu 8 tbsp
- medium lemon 1
- For serving: vegan-friendly pita breads 4
If you skipped making the Chili Oil and didn’t buy chili crisp, stir 1-2 tbsp of extra virgin olive oil and 1/4-1/2 tsp smoked paprika into the Whipped Tofu used in this recipe for a slightly smoky flavor. Storage: Store the lentil-vegetable mixture separate from the chili Whipped Tofu in the fridge for 3 to 4 days. Reheat the lentil-vegetable mixture in the microwave or in a sauté pan over medium heat with a touch of oil until heated through. Assemble with the chili Whipped Tofu and freshly chopped mint or basil right before serving with pita bread. Nutrition boost: For a crunchy finish, top the dish with roasted sunflower seeds. Use whole wheat pita for extra fiber, or serve with brown rice or quinoa instead. For added protein, top the dish with store-bought roasted chickpeas. Shortcut: No oven option: Toss the cherry tomatoes and thinly sliced bell peppers with 3 clove of minced garlic, 1 tsp dried oregano, 2 tbsp good-quality olive oil, 1 tbsp red wine vinegar, 1 tsp kosher salt, and black pepper to taste. Marinate for 10 minutes, then fold in the chopped flat-leaf parsley and torn fresh mint or fresh basil leaves called for in the recipe. Schmear the chili Whipped Tofu onto a serving plate. Top with a few handfuls of arugula and a few scoops of Cooked Lentils. Spoon the juices accumulated from the tomato-pepper salad to dress the arugula. Top with the tomato-pepper salad, and season with salt/pepper to taste. Serve with pita to scoop up the goodness.
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1Gather: Cooked Lentils , Chili Oil , eggplant , extra virgin olive oil , Kosher salt and freshly cracked black pepper, cherry tomatoes , large red bell peppers , garlic cloves , dried oregano , flat-leaf parsley leaves and tender stems , fresh mint leaves or fresh basil leaves , Whipped Tofu , medium lemon , For serving: vegan-friendly pita breads .
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2Arrange a rack in the top third of the oven and another on the bottommost shelf. Preheat to 450ºF / 230ºC. Line two rimmed sheet pans with parchment paper. Let the Cooked Lentils and Chili Oil sit out at room temperature.
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3Trim the stem and bottom of the eggplant so you have a flat surface. Stand the eggplant upright. Use a sharp knife and slice lengthwise into ½-inch (1.5 cm) slabs. Lay each slab onto the cutting board, and cut into ½-inch (1.5 cm) cubes. Don’t cut them too big or the eggplant will take longer to get tender.
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4In a large bowl, toss the eggplant with 3 tbsp of olive oil and 1 heaping teaspoon of kosher salt. Divide across the lined pans and spread out (it’s okay if the pieces touch a bit). Roast the eggplant in the oven for 20 minutes . Keep the bowl handy for the next step.
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5In the large bowl, toss the tomatoes, bell peppers, and garlic with 1 1/2 tbsp olive oil, 1 tsp kosher salt, pepper to taste, and oregano.
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6Prep the remaining ingredients. Chop the parsley and set aside for step 9. Tear the mint or basil leaves with your hands. Set aside for garnish. Stir 1 tbsp Chili Oil into the Whipped Tofu (use 2 tbsp if you want it spicy!). Keep refrigerated until ready to use.
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7After 20 minutes in the oven, remove the eggplant and stir. Scatter the tomato-bell pepper mixture across the pans. Keep the bowl handy for step 9.
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8Roast all the veggies for 15-20 minutes , or until the eggplant is golden brown on the outside with a soft creamy interior, the tomatoes are bursting from their skins, and the peppers are slightly charred.
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9While everything roasts, prepare your side salad (if you’re making one).
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10Transfer the Cooked Lentils to the large bowl. Add in the roasted veggies, parsley, and 1 tbsp lemon juice. Toss to combine, and season with a pinch of salt or pepper (keep in mind the Whipped Tofu has salt too).
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11Assemble: Schmear some of the chili Whipped Tofu on a serving plate. Top with the lentil-vegetable mixture, then dollop the rest of the chili Whipped Tofu on top. Garnish with mint or basil. Serve with pita bread to scoop up and a side salad, if you made one.