Spiced Eggplant and Lentils

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Jeremiah Tower

Published 2002

  • About

This dish can be eaten by itself, hot or cold; served as an accompaniment to fish and meats; stuffed into onions or other vegetables; or made into a hot or cold soup.

The lentils should be du Puy lentils from France, which have a wonderful flavor and hold their shape. Even better are the “black beluga” lentils, not only for their texture, appearance, and flavor, but because they can be cooked in no time at all. It’s worth the time and energy to visit some specialty food stores or se