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  • Hard Times Recipes - 05

    From Dave Drum@1:124/5016 to All on Fri Oct 17 04:34:59 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Lentil & Orzo Stew w/Roasted Eggplant
    Categories: Vegetables, Pasta, Herbs, Cheese, Citrus
    Yield: 4 servings

    1 1/2 lb Eggplant; skinned or peeled,
    - in 1" pieces
    1/4 c + 2 tb olive oil
    1 tb Coriander seeds; crushed
    Salt & black pepper
    1 md Carrot; fine chopped
    1 md Yellow onion; fine chopped
    2 Celery ribs; fine chopped
    3 cl Garlic; fine chopped
    1 tb Tomato paste
    1 c Dried lentils; green, black
    - or brown
    5 c Chicken or vegetable stock,
    - or water
    1/2 c Orzo or other small pasta
    Zest and juice from 1 lemon
    4 Lemon wedges; garnish
    1/4 c Shaved ricotta salata or
    - crumbled feta

    Heat the oven to 425ºF/218ºC.

    In a large bowl, toss the eggplant with 1/4 cup olive
    oil and crushed coriander seeds until coated; season
    with salt and pepper. Arrange in an even layer on a
    large rimmed baking sheet and roast until eggplant is
    tender and golden brown, 25 to 30 minutes, giving the
    baking sheet a shake halfway through roasting to toss
    the eggplant pieces for even cooking.

    In a large skillet, heat the remaining 2 tablespoons oil
    over medium. Add the carrot, onion and celery. Season
    with salt and pepper. Cook, stirring frequently, until
    vegetables are softened, about 3 minutes.

    Stir in the garlic and tomato paste and cook, stirring
    occasionally, until tomato paste begins to darken on the
    bottom of the pan, about 5 minutes.

    Stir in the lentils until coated. Pour in stock or water
    and bring to a boil over high heat. Lower to medium and
    simmer until lentils are tender, 20 to 30 minutes,
    depending on the type and age of lentils you use.

    Stir in the orzo and cook until softened, 8 to 10
    minutes. Remove from heat and stir in the lemon zest and
    juice.

    Season to taste with salt and pepper. Top with the
    roasted eggplant pieces and large shavings of ricotta
    salata, and serve with lemon wedges for squeezing.

    By: Yewande Komolafe

    RECIPE FROM: https://cooking.nytimes.com

    Uncle Dirty Dave's Archives

    Yield: 4 servings

    MMMMM

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