Rice with lentils and harissa eggplant

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Recipe by Damaris Beems Course: MainCuisine: Middle East




Cooking time


Total time



This is a wonderfully flavorful dish. Lentils, rice, great spices. And the spiciness of the baked eggplant gives the whole dish a great lift.


  • 300 gram 300 cooked white rice

  • 300 gram 300 small brown lentils from a can

  • 2 2 eggplants

  • 2 2 Onions

  • olive oil

  • 1 tea spoon 1 round cumin

  • 0,5 tea spoon 0,5 smoked paprika

  • 1 bouquet 1 parsley

  • 3 table spoon 3 harissa

  • sunflower oil

  • salt and pepper

Cooking time

  • In a frying pan, heat 1 tbsp of the oil. Add the onions and cook, over a medium heat, for 10 minutes, stirring until softened and golden. Add the the cumin and paprika and cook for 1 minute more.
  • Remove a third of the onions from the pan and set aside. Add the rice and lentils to the pan with a good splash of water. Cover and cook for 2-3 minutes, then remove the lid and continue cooking for a further minute.
  • Meanwhile, heat a griddle pan over a medium-high heat. Mix together the remaining oil and harissa, and then brush over the aubergine slices. Cook, in batches, for 2-3 minutes on each side, until tender and slightly charred.
    Divide the rice and lentil mixture between 4 bowls and top with the aubergine slices and reserved fried onions. Scatter over the parsley and serve.

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