This week I went to my local Indian grocer and found a beautiful eggplant that just cried out to be made into something delicious. Lately I’ve been obsessed with tahini, and I thought that an eggplant dip like baba ghanoush would be a tasty way to use my eggplant… but I also had a lovely container of prepared lentils in the fridge from Trader Joe’s that needed to be used up. I thought the Middle Eastern flavors of roasted eggplant and tahini would go beautifully with lentils in a soup, so I came up with the following recipe. And, because I wanted to serve bread with the meal, I decided to make a whole grain corn-based flatbread to dip into the soup. The meal was a success. The DH who is rather skeptical of eggplant gobbled up the soup and bread to match, and I relished every bite as leftovers. Why not try making this fusion recipe the next time you have some eggplant and don’t know what to do with it? I think you’ll enjoy it! What are your favorite ways to enjoy eggplant? Share in the comments. (Recipe URL’s welcome)
Having trouble finding the ingredients? I bulk order through Amazon for the best prices on Pamela’s and some of my flours…
Roasted Eggplant Lentil Tahini Vegetarian Soup Recipe
1 lg. eggplant
1-2 tbsp. olive oil
4-6 cups water(enough to fill about half of a medium size dutch oven)
1 cup milk (dairy or dairy-free unflavored)
sprinkling of brown rice vinegar to taste
Roast halved eggplant in 375 oven lightly basted with olive oil and seasoned with smoked paprika and salt flesh-side-up for 30 minutes, and then turn and bake for 15 more minutes or so. Remove and reserve. When cool(ER) peel and cut into cubes.
Heat olive oil in dutch oven and saute onion, carrot, celery, and garlic cloves until onion starts to turn translucent. Add water, parsley, lemon zest, and salt and bring to a low boil until the water is infused with vegetable flavor. Add tahini and let dissolve into broth along with reserved eggplant cubes. Let simmer for a bit and then whisk in milk. Taste and season with additional salt, smoked paprika, and parsley as you like. Take off burner.
Use immersion blender to blend all ingredients into a smooth soup. (You can remove some of the garlic if you like before doing this step.) Return to the burner on low-medium and add lentils whole without blending in. Heat soup until lentils are warm.
To serve, remove from burner, let cool SLIGHTLY sprinkle a little brown rice vinegar in the soup (making sure it doesn’t separate when you add it, and if it starts to, let soup cool more or drizzle vinegar in individual servings of soup.
Hearty Grain Cornbread with Pamela’s baking and pancake mix recipe
1-1/4 cup Pamela’s Baking & Pancake Mix
3/4 cup fine yellow cornmeal
1/4 cup montina flour (or other whole grain hearty flour
1/4 cup agave nectar
1/2 teaspoon salt
2 egg, beaten
1 cup milk
2 tablespoons melted butter or olive oil
Line an 8 inch square pan with parchment paper and grease if you like. Preheat oven to 370.
Whisk ingredients together in a medium-large bowl.
Pour batter into pan.
Bake for 20-25 minutes. Let cool for 5-10 minutes in the pan and then gently use knife to remove bread from edges of pan and release onto a cooling rack.