Burnt Eggplant

Yes, I burnt the eggplant… but I was supposed to!

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Inspired by another Plenty recipe, I made a fun Sunday supper last night with some unique ingredients.

First things first, I put a couple of slits in a medium sized eggplant and baked it under the broiler for an hour — until the skin was completely black and burnt.  Yum, right? 😉  The cool thing is that once the eggplant is burnt on the outside, the inside is soft, smokey, and totally full of flavor.  I’m not usually a huge fan of eggplant, but this was delicious!

While the eggplant was cooking burning, I sautéed lentils and a jar of homemade canned tomatoes (remember my canning adventure?!)

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It was really fun to cook with homemade canned vegetables.  I clearly remember getting those veggies from local farmers at the Oak Park Farmers market not too long ago!

Once the eggplant was done, I cut it in half, scooped out the inside, and drained it in a sieve for about 15 minutes.  While the liquid was draining, I roasted a pan full of green beans, carrots, thyme, olive oil, sea salt, garlic and honey.

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I added about 2 T of balsamic vinegar to the lentils, and 1/2 T to the roasted veggies.  This brightened up the whole meal!

Last, I stacked each plate with lentils, roasted veggies, eggplant, and a tiny bit of greek yogurt (you could use a non-dairy sour creme or yogurt).

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About 5 minutes after we started, I realized I forgot the parsley.  It was a great addition, but I think it’s a good sign that the dish wasn’t lacking flavor without it!

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We enjoyed this nourishing meal next to our cute little Christmas tree.

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Where is your favorite place to enjoy dinner at home?

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One thought on “Burnt Eggplant

  1. Pingback: Holiday Dip | Daily Ingredients

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