Eggplant Rice & Lentil Stew

Name: Eggplant Rice & Lentil Stew
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Asian, Indian
Ingredients: ¼ cup short grain brown rice; 2 small eggplants; 1 spring onion; 2 teaspoon olive oil; 2 bay leaves; Coriander seeds; Cumin seeds; Caraway seeds; Pinch ceylon cinnamon; Black pepper; Rock or sea salt; 1 tsp pine nuts; ¼ cup whole red lentils; ½ small squash; 2 small zucchinis; 5 cherry tomatoes; 3 tomatoes; 2 tsp olive oil; Ceylon cinnamon; Paprika; Cumin; Turmeric; Black pepper; Rock or sea salt; Yogurt; Drizzle Curry Oil

24 steps

Prep:20minCook:1h

This eggplant rice can be served as portrayed in the picture or shaped as patties to crisp up. I used short grain brown rice, basmati would work too. Please find How To: Cook Rice? To understand rice; types of rice, how to cook and how to reduce arsenic. For Sprouting: please find How to: sprout. For tomatoes; there is a misconception that all tomatoes at all times need to be peeled. Yes if you have digestive issues then the insoluble fiber can cause havoc on your digestive system. However, in this recipe I will cook the tomatoes with the skin on, however will mill the tomatoes to take out the fibrous pulp and the skin but after I activate Lycopene, an antioxidant. Plus the skin will give the sauce a nice thickness.

Updated at: Mon, 22 Jul 2024 10:41:22 GMT

Ingredients

2 servings

Eggplant Rice

¼ cupshort grain brown rice

2eggplants

small

1spring onion

2 teaspoonolive oil

1 tsppine nuts

Lentil Stew

0.5squash

2 tspolive oil

Instructions

Eggplant Rice

Step 1

Wash the rice and sprout. Once sprouted wash again and cook with salt, bay leaves and 3xamount of water.

Step 2

Cook on high until it reaches a boiling point. Reduce the heat and let it simmer.

Step 3

Cook until almost cooked, with a tiny bit of bite. So around 20minutes.

Step 4

Bake the eggplants whole in the oven or grill to get a smokey flavor.

Step 5

Once eggplants are soft and fully cooked. Take off the heat and let it cool down.

Step 6

Chop the green onion.

Step 7

Toss the spices whole in a dry pan and roast on low heat. Once warm enough and fragrant place on a cold tray to stop them from cooking further and burn.

Step 8

Now strain the rice fully.

Step 9

Toss the pine nuts in a dry pan to lightly toast.

Step 10

Scrape the eggplant flesh out mix with the chopped spring onion, rice and spices.

Step 11

In a pot drizzle some olive oil, put the mixture in a pot, with a couple of spoons filtered water and cook on low temperature covered.

Step 12

15minutes it will be all done.

Step 13

Plate with extra pine nuts and greens of choice.

Lentil Stew

Step 14

Wash and sprout the lentils.

Step 15

Chop your squash and zucchini into cubes.

Step 16

Drizzle olive oil and rub veggies with paprika, salt and black pepper. Place the zucchini, squash and cherry tomatoes in an oven tray and bake in a preheated oven, 180 degrees, for 20 to 30 minutes.

Step 17

Wash the lentils and place in a pot and cover with water and boil for 10minutes.

Step 18

Strain the lentils.

Step 19

Now for the tomatoes, wash and chop into sections.

Step 20

Place in a pot with a drizzle of olive oil. Cook on low covered.

Step 21

Once tomatoes are tender and cooked. Place in a food mill or in a strainer and push through to get the flesh and juices and leave behind any fibrous pulp and skin.

Step 22

Grind the spices and mix with the lentils, cooked veggies and tomato with an added half to a cup of filtered water.

Step 23

Cook for 15 minutes until flavors are harmonious.

Step 24

To place drizzle with curry oil and a spoon of yogurt of choice.