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Ingredientes
- 1/2 c. lentils
- 1 1/2 c. water
- 1 1/2 c. cubed eggplant
- 3 Tbsp. flour
- 1 tsp oil vegetable cooking spray
- 1/2 c. sliced onions (crescents)
- 1/4 tsp yellow mustard seed
- 3/4 c. tomato juice or possibly a combination of juice and tomato paste
- 1 Tbsp. soy sauce may be doubled
- 1 tsp brown sugar
- 1 lrg garlic clove chopped with salt
- 1/4 tsp chile paste or possibly equivalent minced fresh cilantro or possibly basil diced fresh tomato
- 1 1/2 c. warm cooked rice
Direcciones
- In a medium saucepan, bring the lentils and water to a boil; lower the heat and cover and simmer for 30 min.
- Put eggplant in a medium bowl, spring with flour, sufficient to lightly coat. Heat oil in a large skillet, add in the onions and mustard seed and cook for a minute or possibly two till the onions begin to soften and are well coated with the oil. Quickly stir in the eggplant; toss with the onions to share the oil. Supplement with cooking spray if necessary to lightly brown and soften the eggplant. Add in the sauce ingredients to the pan with the cooked lentils. Add in the sauce to the eggplant-onion mix. Simmer for about 10 to 15 min, adding water if needed. The sauce will resemble a thick chili. Serve with garnish over cooked rice.
- Serving Ideas : Salad or possibly green vegetable such as green beans.
- Description: "Serve this stew very warm with rice."
- NOTES : Like most stew, the flavor changes as it cools. So does the texture. So, coat the eggplant lightly with the flour; the stew will thicken as it cools. Best when eaten warm; not to be lingered over.
- I liked this and I didn't like this. I liked it warm. When it cooled the texture thickened to a glutinous paste. I used too much flour the first time. I wrote this recipe with less flour.
- It had good flavor. Could easily adapt this idea to a can of cooked lentils. Hold back the juice: and add in the sauce ingredients to the canned liquid - adding juice as needed.
- ps - I used a chili soup base instead of chili paste or possibly chili pwdr.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 355g | |
| Recipe makes 3 servings | |
| Calories 291 | |
| Calories from Fat 20 | 7% |
| Total Fat 2.24g | 3% |
| Saturated Fat 0.26g | 1% |
| Trans Fat 0.04g | |
| Cholesterol 0mg | 0% |
| Sodium 480mg | 20% |
| Potassium 561mg | 16% |
| Total Carbs 54.86g | 15% |
| Dietary Fiber 12.2g | 41% |
| Sugars 5.05g | 3% |
| Protein 12.55g | 20% |
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