Saturday, July 11, 2009

French Lentils with Eggplant and Vegetables

I served this with cornbread* as a main dish. The only change I made was substituting red peppers for the cherry tomatoes. The whole thing took about an hour and a half, but was pretty simple to throw together.

I'm looking forward to serving it cold over lettuce for lunch tomorrow.

The recipe may be found HERE.

*Yes, I did bake parsley atop my cornbread-doesn't everyone?


Raymond said...

Ah, well. Now there's one thing I absolutely cannot STAND: eggplant. I've tried it so many ways and none of them work for me. Eggplant LOOKS great! I love its shape and color, but in the mouth: bleah!

Goody said...

Yeah, it can be kind of astringent. Mr. Eat the Blog has a mouth sensitivity to it, like he gets from melon and avacado, but that hasn't stopped him from eating it.

I would eat it all the time (I love eggplant) but understanding that it isn't a favourite around here, I limit it to a fried and baked dish now and then and a ratatouille once a year.Yeah, I spelled that wrong.

It is kind of empty in nutrition anyway (worse if you deep fry it) so you really aren't missing much.