Lentil "Dirty Rice"

Name: Lentil "Dirty Rice"
Total time: 45
Yield: 4
Ingredients: 6 japanese eggplants, sliced into 1-inch rounds and lightly salted for 15-20 minutes prior to cooking; 2 cloves garlic, sliced; 1 tablespoon sesame oil; 1 tablespoon canola oil; ½ red onion, diced; ¼ cup cider vinegar; ⅛ cup sherry vinegar; ¼ cup mirin; 2 tablespoons soy sauce; ¼ cup agave; 1 teaspoon whole coriander; 1 pinch chili flakes; salt and pepper, to taste; 4 cups legumes, or use your favorite grains (I use an even mix of brown rice, black rice, and quinoa. Sushi rice could also be used, mixed with lentils then chilled, cut into bars, and fried); 1 cup garbanzo beans, cooked and drained; 1 tablespoon canola oil, if baking; 1 teaspoon garlic powder; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1 teaspoon chili powder; salt, to taste; 1 cup plain yogurt; 1 tablespoon sumac; 1 teaspoon cumin; 2 tablespoons honey; salt, to taste; 1 cup mixed herbs, such as mint, cilantro, basil, and scallions

Recipe by Brooke Williamson from tasty.co

Meal 45 Mins.

Ingredients

4 servings

•

6 japanese eggplants, sliced into 1-inch rounds and lightly salted for 15-20 minutes prior to cooking
•

2 cloves garlic, sliced
•

1 tablespoon sesame oil
•

1 tablespoon canola oil
•

½ red onion, diced
•

¼ cup cider vinegar
•

⅛ cup sherry vinegar
•

¼ cup mirin
•

2 tablespoons soy sauce
•

¼ cup agave
•

1 teaspoon whole coriander
•

1 pinch chili flakes
•

salt and pepper, to taste
•

4 cups legumes, or use your favorite grains (I use an even mix of brown rice, black rice, and quinoa. Sushi rice could also be used, mixed with lentils then chilled, cut into bars, and fried)

•

1 cup garbanzo beans, cooked and drained
•

1 tablespoon canola oil, if baking
•

1 teaspoon garlic powder
•

1 teaspoon ground cumin
•

1 teaspoon smoked paprika
•

1 teaspoon chili powder
•

salt, to taste
•

1 cup plain yogurt
•

1 tablespoon sumac
•

1 teaspoon cumin
•

2 tablespoons honey
•

salt, to taste
•

1 cup mixed herbs, such as mint, cilantro, basil, and scallions

Instructions

For the Sweet & Sour Eggplant: Heat a large sauté pan over high heat. Add both oils and then the salted eggplant. Sauté until the eggplant begins to brown, adding more canola oil if needed. In a bowl or measuring cup, combine all remaining ingredients. Deglaze your hot browning eggplant pan with the vinegar mixture, allowing it to reduce by about half. Season with salt and pepper and set aside.
For the Crispy Garbanzo Beans: These are best (in my opinion) when deep fried until crispy in 325-degree vegetable oil... but they're also very good when baked at 350 degrees in an oven.
If frying; toss the garbanzo beans with all spices and fry them for about 4 minutes, until golden brown and crunchy... then drain them on a paper towel while cooling.
If baking; toss the garbanzo beans with the oil, and then the spices, and bake. This will take approximately 45 minutes.
For the Sumac Yogurt Sauce: Combine all ingredients and keep cold until ready to use.
To assemble, place your grains in the base of a bowl. Top with warm eggplant, crispy garbanzo beans, a drizzle of sumac yogurt and fresh herbs.
Enjoy!