Rice with lentils and harissa eggplant
Course: MainCuisine: Middle East
Servings
4
Preparation
20
minutesCooking time
15
minutesTotal time
35
minutesThis is a wonderfully flavorful dish. Lentils, rice, great spices. And the spiciness of the baked eggplant gives the whole dish a great lift.
Ingredients
300 gram cooked white rice
300 gram small brown lentils from a can
2 eggplants
2 Onions
olive oil
1 tea spoon round cumin
0,5 tea spoon smoked paprika
1 bouquet parsley
3 table spoon 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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