Healthy Cook-Up with Dr. Soski: Episode 5 - Moroccan Roasted Eggplant and Lentils!

Today I will be making Moroccan Roasted Eggplant and Lentils!! This recipe is great because it is not very labor intensive and utilizes a very versatile Moroccan Spice Blend! The recipe is posted below for anyone who wants to cook along!
Vegetable of the day: Eggplant!!

Ingredients: (4-6 servings)
For eggplant:

• 1 large or 2 medium eggplant

• 2-4 springs fresh rosemary

• Olive oil

• Ras el handout spice mix (see recipe below, pre-make a head of time)

• Salt and Pepper to taste

For lentils:

• 2 carrots, chopped

• 4 stalks of celery, chopped

• 1 medium onion, chopped

• 1 fennel bulb, chopped

• 6 cloves of garlic

• 2 tsp of Ras el handout spice mix (see recipe below, pre-make a head of time)

• 1 1/2 cups lentils

• 2 bay leaves

• 4 cups water

• 2 tbsp red wine vinegar

• 1 tsp maple syrup

For Lemon Garlic Tahini:

• 1/4 cup tahini

• 1 tbsp lemon juice

• 2 garlic cloves

• 1/4 tsp maple

• Water to desired consistency

Optional toppings:

• 1/4 cup pine nuts

• Fresh parsley, chopped

• Fresh rosemary, chopped

To be made ahead of time: Ras el hanout Moroccan spice blend (This will make more than you need for this recipe and is super versatile and delicious to be stored and used for other dishes!)

• 1 tsp ground cumin

• 1 tsp ground ginger

• 1 tsp ground turmeric

• 1 tsp paprika

• ¾ tsp ground cinnamon

• ½ tsp ground coriander

• ½ tsp cayenne pepper

• ½ tsp ground cardamom

• ½ tsp ground nutmeg

• ¼ tsp ground cloves

Directions:
For eggplant:

• Preheat oven to 450 degrees F.

• Cut eggplants in half, score the surface of the eggplant.

• Brush open eggplant with olive oil until coated.

• Sprinkle with salt, pepper, and Ras el hanout.

• Place spring of rosemary on each, arrange on baking dish, and place in oven.

• Cook for ~30 minutes.

For lentils:

• Sauté vegetables (except garlic) in olive oil in a medium sized sauce pan. Cook until vegetables begin to soften (about 4-5 minutes).

• Add garlic, Ras el hanout, lentils, 1/2-1 tsp salt, and pepper to taste. Stir until thoroughly mixed.

• Add water and bay leaves.

• Bring to a boil then reduce to a simmer.

• Cook for 20-30, or until lentils are fully cooked.

• Take off heat and mix in vinegar and maple syrup.

While eggplant and lentils are cooking prepare Lemon Garlic Tahini and Toasted Pine Nuts:

• Microplane two garlic cloves into the tahini.

• Add lemon juice and maple syrup.

• Mix well until it becomes and even paste.

• Add water and mix until desired consistency is achieved.

• Brown pine nuts on a small frying pan over medium heat. Stir constantly to prevent burning.

To Serve: Dish up a portion of lentils. Lay Roasted eggplant on top. Top with tahini, toasted pine nuts, and fresh herbs.
Optional: Serve with rice, quinoa, or pasta!
Enjoy!