Eggplant With Tomatoes

Eggplant with tomatoes, rice and puy lentils

Irina presents a filling vegan meal inspired by Moroccan marketplaces.

This recipe transports me to Morocco, where I've taught yoga courses at wonderful retreats. Beautiful eggplants (aubergines) and tasty tomatoes abound in the local markets. They will brighten up any cloudy day if you cook them with love, patience, and care.

This substantial dish is made with just a few simple ingredients to complement the eggplant and tomatoes. Heavenly!

Ingredients for the night before soaking:

brown rice (12 cup)

12 cup lentils du Puy

water

vinegar made from apples

On that particular day:

a single eggplant

9 tomatillos

1 onion

rice and lentils that have been soaked

12 cup water 2 12 cup water

1 tsp miso

1 tablespoon of coconut oil

3–5 cloves garlic

1 tablespoon tamari

basil leaves

Method

Soak the rice and lentils together overnight or for at least 12 hours in plenty of water with a splash of vinegar. Drain, rinse, and transfer to a pan.

Fill the rice and lentils with water. Cook until the vegetables are soft. (The timing will vary depending on the rice kind.)

Stir in the miso after the rice and lentils are done.

Heat the coconut oil while chopping the eggplant, onion, and garlic.

Cook the eggplant, onion, and garlic in the oil until the eggplant begins to colour softly.

Add the tamari and mix well.

Add the tomatoes to the eggplant mixture, roughly chopped.

Cook until the eggplant is soft and the tomatoes have disintegrated.

Fill two to four bowls with rice, lentils, and eggplant-tomato sauce.
Garnish with basil leaves.