Subj : Hard Times Recipes - 05
To   : All
From : Dave Drum
Date : Fri Oct 17 2025 04:34:59

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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