Lentils & Eggplant

What should I bring?
Oh, whatever I want?
Then lentils it is!

My friends are talented. I made the lentils. They made…

Eech (an Armenian dish with small bulgur wheat, tomato paste, onion, and parsley):

A gorgeous appetizer table with buffalo bean dip, guacamole, hummus, pretzels, Stacy’s chips, carrots and celery:
Two fresh salads:

A favorite dessert (bananas, strawberries, cool whip, vanilla pudding, and crushed graham crackers):

And then we ate.

And laughed. And had great conversation.

Oh, you want the lentil recipe? Not sick of them yet??? OK! It’s a good one- but if you make it… add some feta. And don’t forget to add salt like I did (sorry friends).

Lentils & Eggplant
Serves 6

Ingredients:
1 medium onion, diced
1/4 cup + 1 tbs olive oil
1/2 cup rinsed USA  lentils
1 cup rinsed bulgur wheat
5 cups water
3 Italian eggplant, peeled and cut in thin rounds
1/2 cup parmigiano reggiano
*feta if you like
kosher salt and freshly ground black pepper

Directions:
Heat olive oil in a big pot over medium heat. Add the diced onion and cook for 10 minutes until the onions are translucent. Add the rinsed lentils and bulgur wheat and water and bring to a boil. After it comes to a boil bring the heat down and simmer for 30 minutes until the lentils and bulgur wheat are chewy yet slightly soft. Meanwhile heat a grill pan over medium heat. Brush the eggplant rounds with olive oil and grill for 10 minutes, flipping once. Repeat until all the eggplant rounds are grilled. Cut them into small pieces. When the lentil/bulgur mixture is done, add the eggplant, cheese and salt and pepper to taste. Mix until combined.  Serve cold. Enjoy!

*I am sharing both new and old favorite dry lentil and pea recipes over the next two weeks as part of my participation in the  USA Dry Pea and Lentil Recipe Rivalry. Visit the recipe rivalry website to see the other bloggers involved!

Recipe #1: Rustic Lentil Salad
Recipe #2: Mushroom Lentil Burgers
Recipe #3: Lentils with Zucchini & Mint