The evening I made this I was desperate for two things: to eat quickly and NOT to go out to the store. I was tired (and did I mention, hungry?!). So I made this up with what was in our fridge. AJ approved.
This is VEGAN and gluten free :)
You will need:
Olive oil
10-12 Indian eggplant (or a medium sized eggplant)
2 tablespoons of balsamic vinegar
2 carrots, cut in quarters
1/2 of a yellow onion, diced
1 cup of green lentils
1 cup of basmati rice
Handful of chopped parsley
1 lemon, juiced
2 small green onions, sliced into thin slices
Salt
A handful of spinach or other salad greens
For the dressing:
1 cup of tahini
1/2 cup of white wine vinegar
1/2 cup of olive oil
1 clove of garlic, peeled
1 large tablespoon of honey or maple syrup
First gather your materials and wash your eggplant because you will keep the delicate skins of these adorable little eggplant on.
Next quarter the eggplant and oil a pan slightly. Turn the pan to medium high heat and caramelize the eggplant. After the first five minutes, flipping them side to side occasionally, add the balsamic vinegar and continue to cook for another 10 minutes, so that they are shriveled slightly, and caramelized on the inner fleshy sides.
Meanwhile prep your carrots and onions.
Add diced carrot, diced onion and lentils to a small soup pot with two cups of water and bring to a boil. Once boiling, reduce to a simmer and cover, letting them cook for 20 minutes.
Start your rice in another small soup pot, 1 cup of basmati rice with 1 and 3/4 cup of water. Bring to a boil and then cover, allowing it to simmer for 20 minutes. Then remove from heat, leaving it sealed with the cover on for another 10 minutes.
Meanwhile, your eggplant should be looking like this... once it does, turn the heat off let them sit until you are ready to put together your salad.
While you are waiting for your lentils and rice to cook, make your dressing! Add tahini, wine vinegar, oil, garlic and honey into a small food processor and blend until smooth. I had a few basil leaves to use, so I added them (if you have cilantro, extra parsley or dried herbs you want to try?) blend in as well. If it is too thick add a tablespoon of water or two until it is a dressing-like consistency.
Juice your lemon and prep the parsley and green onion. These will be added to the lentils and rice when they are cooked.
When the lentils and rice are fully cooked, blend together with lemon juice, green onions and parsley. Salt to your liking and add olive oil sparingly.
On a bed of salad greens (spinach pictured) place a nest of lentil-rice mixture and delicately add the caramelized eggplant around the top. Dress with the tahini-deliciousness. Enjoy!
xo
