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Notities
Voedingswaarde-etiket
–
+
servings
Kleiner
Normaal
Groter
Creamy Eggplant, Lentil, and Rice Pilaf
This creamy pilaf blends the richness of eggplant, lentils, and spices into a comforting dish that's both hearty and nourishing.
Portions:
4
Preparation Time:
35
minuten
min
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Equipment
large skillet
measuring spoons,
wooden spoon
Ingrediënten
▢
1
tablespoon
15 ml peanut oil
▢
1
large-size eggplant
peeled and cut into thin, bite-size pieces
▢
1
teaspoon
coarse sea salt
▢
2
cloves
garlic
grated
▢
¼
cup
40 g chopped shallot
▢
1
tablespoon
6 g grated gingerroot
▢
1
teaspoon
garam masala
store-bought or homemade
▢
1
teaspoon
ground cumin
▢
¼
teaspoon
cayenne pepper
to taste
▢
½
cup
96 g uncooked red lentils, rinsed
▢
½
cup
93 g uncooked long grain white rice, rinsed
▢
2½
cups
590 ml water
▢
1
tablespoon
15 ml tamari or soy sauce
▢
2
tablespoons
30 g tamarind paste
Instructies
In a large skillet, heat the oil over medium-high heat.
Stir in the eggplant and salt.
Cook for about 10 minutes, until the eggplant has browned and is tender.
Stir in the garlic, shallot, and ginger.
Cook for 2 minutes.
Add the garam masala, cumin, cayenne, lentils, and rice.
Cook for 1 minute.
Stir in the water, tamari, and tamarind paste.
Bring to a boil.
Cover and reduce the heat to low to medium.
Let simmer for 20 to 22 minutes, until the rice is tender and the water is absorbed, stirring occasionally.
Let stand for a few minutes before serving.
Notes / Tips / Wine Advice:
Wine advice:
Pair with a medium-bodied red wine like Pinot Noir or a dry rosé to complement the earthy flavors.
Nutritional Information
Calories:
290
kcal
|
Carbohydrates:
50
g
|
Protein:
10
g
|
Fat:
7
g
|
Sugar:
5
g
|
Salt:
0.8
g
--------------------------------------------------------------------------------------------------
Recipe Category
Main Dish
/
Rice
/
Vegetables
Country
American
Holliday:
Picnic
Diets
Gluten Free
/
Soy Free
/
Vegan
/
Vegetarian