MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Lentil & Orzo Stew With 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  Olive oil; +2 tb
      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
      1    Lemon; zest and juice of
      4    Lemon wedges; garnish
    1/4 c  Shaved ricotta salata or
           - crumbled feta

  Heat the oven to 425°F/218°C.

  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 tb 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.

  Recipe by Yewande Komolafe

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

  Uncle Dirty Dave's Archives

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