Eggplant Lentil Stew


  • 1 ½ lbs. eggplant

  • salt (2 tsp. + extra for sprinkling eggplant)

  • ½ c. lentils

  • filtered water

  • 1 medium onion, finely chopped

  • 4 garlic cloves, minced

  • 2 medium tomatoes, diced

  • 2 Tbs. chopped fresh basil or mint

  • 1-2 chile peppers (depending on your preference), seeded and minced

  • ¼ tsp. red pepper flakes (optional)

  • ⅓ c. olive oil

  • ½ c. cranberry or pomegranate juice (or use broth or water + 1 Tbs. honey)


Cut eggplant(s) lengthwise into 3-4 slabs and use a small knife to score each slice on one side in a crosshatch pattern.  Cut each slice crosswise into 3 pieces and place on a rimmed baking sheet.  Sprinkle each slice with salt and let stand for 1 hour.


Meanwhile, add the lentils to a small saucepan and cover with 2 inches of water. Bring to a boil over high heat, then reduce heat to medium and simmer until tender (about 15 minutes).  Drain.


In a mixing bowl, toss together the onion, garlic, tomatoes, basil, chiles, red pepper flakes (if using), and 2 tsp. of salt.  Use 1 Tbs. of the olive oil to coat the bottom and sides of a Dutch oven or stock pot.  Rinse the eggplant slices and pat dry.  Spread half of the chopped vegetable mixture into the stock pot and top with half of the eggplant slices, then half of the lentils.  Repeat the layers, starting with the chopped vegetables and ending with the lentils.  Drizzle with the cranberry or pomegranate juice and the remaining olive oil.  Heat over medium-high heat until simmering, then reduce heat to low, cover, and cook until eggplant is very tender, about 1 ½ hours.  Taste and adjust seasonings if necessary before serving.

Oven-fried Tomatillos


  • 1 lb. tomatillos (about 12 medium), husks removed, rinsed, and cut into ½-inch slices

  • ¼ c. flour

  • ¼ tsp. salt

  • ¼ tsp. ground pepper

  • 1 tsp. garlic powder

  • 1 tsp. Cajun seasoning (or ¼ tsp. each of paprika, onion powder, oregano, and cayenne pepper)

  • 2 large eggs

  • 1 ¼ c. panko breadcrumbs (or substitute regular breadcrumbs)



Position rack in bottom third of oven and preheat to 425°F.  Lightly coat a large baking sheet with cooking spray (or lightly brush with olive oil).  Combine flour, salt, pepper, garlic powder, and Cajun seasoning in a shallow dish.  In another dish, lightly beat the eggs.  Place the breadcrumbs in a third dish.  Dredge each tomatillo slice in flour, then dip in the egg, and finally coat both sides with breadcrumbs; place on prepared baking sheet.  Spray each slice with cooking spray (or lightly brush with olive oil) and bake for 10-12 minutes, or until golden brown, flipping once halfway through.  Serve with ketchup for dipping, if desired.

Baba Ganoush


  • 1 large eggplant or a few small ones
  • 1 head garlic
  • 1 Tbs. refined olive oil
  • 2 Tbs. lemon juice
  • 2 Tbs. tahini
  • 1 tsp sugar (optional
  • salt and pepper to taste
  • paprika and cilantro for presentation


  1. Preheat the oven to 375°F

  2. Pierce the skin of the eggplant in 6 to 10 places with a knife. This will prevent the eggplant form exploding. Place on a roasting pan and roast for 30 minutes.

  3. With a good knife, cut off the top 1/2 inch of the head of garlic exposing the fleshy tops of most of the cloves. Thoroughly coat the garlic with the olive oil and place on the roasting pan next to the eggplant for the last 20 minutes of cooking. Remove eggplant and garlic and let cool. 

  4. Once the eggplant is cool enough to handle, peel off and discard the skin and place the flesh in a colander and allow to drain for about 10 minutes.

  5. Meanwhile, pull apart the garlic cloves. A simple squeeze at the bottom of each clove should easily render the roasted flesh. Set this aside. (If you don't use all of the garlic, store the remainder in a jar and drizzle with olive oil. It is best if you use it up in a few days.)

  6. In a food processor or by hand, add the eggplant, lemon juice, tahini and about 2 or 3 teaspoons of the roasted garlic. Blend well. Taste test and add more garlic if desired. Salt and pepper to taste. If the eggplant is a bit bitter, add a teaspoon of sugar.

  7. Sprinkle with paprika and chopped cilantro.

  8. Serve as a dip with pita chips and crackers, or as a spread in pita pockets or sandwiches.



  • 4 large vine ripened tomatoes, cut into large cubes or wedges
  • 1/2 lb. stale country-style Italian bread, crusts removed and cubed (about 8 cups)
    • or as a substitute for stale bread: toast bread until hard, crunchy, and crouton-like
  • 1 1/4 cups thinly sliced red onions
  • 2 tsp. minced garlic
  • 1/4 cup red wine vinegar
  • 1/2 cup extra-virgin olive oil
  • 1 bunch fresh basil, stems removed, washed and spun dried, cut into pieces
  • salt and pepper


  1. In a large bowl, combine the tomatoes, bread, and onions.
  2. In a small bowl, whisk together the garlic, vinegar and oil. Pour the dressing over the bread salad and let sit at room temperature until desired texture. For crunchy bread let sit for shorter time, and for softer bread, let sit for a longer time. Add the basil and salt and pepper, to taste, and toss to combine. Serve.

Note: Add fresh summer stone fruits for some sweet or tart flavor!