Chili Eggplant with Lentils, Parsley, and Lemon

For lovers of eggplant and lentils, I bring you Eggplant and Lentils.

Given that you love these two elements – but of course you do – the remaining finer points of of this weeknight-for-one recipe just serve to highlight how sublime they both can be when coddled into their element. The eggplant is doused in olive oil and blackened, crunchy and delectably burnt crust hoarding creamy veggie bliss within. I simmered the lentils in homemade chicken stock until al dente like I like ‘em; I also allowed the pot to dry and the lentils to stick from time to time, infusing them with a similarly darkened flavor palette, plus slightly crispy edges. The freshness of lemon and parsley enthusiastically lift up each of our star players here, the chile sings soft and warm in the background, and the cherry ‘maters are just beautiful. Aren’t they?

Chili Eggplant with Lentils, Parsley, and Lemon

olive oil
2-3 bird chiles OR red pepper flakes OR fresh chiles of your choosing
2-3 cloves garlic, minced
1 eggplant, diced. Peel it if you hate the skin; I love it.
handful cherry tomatoes, halved
salt n pepper
handful parsley, chopped roughly
~1/2 c lentils, cooked, in homemade stock should you have it on hand
fresh lemon juice

1. Heat chile and garlic in olive oil until fragrant; add diced eggplant and salt/pepper. Sautée until eggplant is golden and blackened on a few sides, as you like, then add tomatoes and heat through. Turn off the heat and mix in chopped parsley.

2. Put the lentils in a bowl and mix with a fat squeeze of lemon juice. Add the eggplant and tomatoes and serve.