Puy lentils with eg­g­plant, toma­toes, and yo­gurt

The Week (US) - - 25 -

4 egg­plants, each pricked a few times with

a knife 10 oz cherry toma­toes ¾ cup Puy lentils 2 tbsp olive oil, plus ex­tra for serv­ing 1½ tbsp lemon juice 1 small gar­lic clove, crushed 3 tbsp oregano leaves Salt and black pep­per 6 tbsp Greek-style yo­gurt

Pre­heat oven to 475 or as high as your oven will go. Roast egg­plants on a bak­ing sheet 1 hour, turn­ing them half­way through, un­til flesh is com­pletely soft and slightly smoky. Re­move from oven. When egg­plants are cool enough to han­dle, scoop flesh out into a colan­der. Dis­card skin and al­low flesh to drain for 30 min­utes.

Roast toma­toes on a bak­ing sheet un­til slightly black­ened, split, and soft, (about 12 min­utes). Re­move from oven and set aside. Place a saucepan filled with wa­ter over high heat. When wa­ter boils, add lentils, de­crease heat to medium, and cook 20 min­utes. Drain lentils; set aside to dry slightly.

Deep fla­vor from just 10 in­gre­di­ents

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