Eggplant with Rice and Lentils

It got hot and I felt like making something light.  This still involves the oven and stove, but the result can be eaten either warm or out of the fridge the next day.

I was shooting for Mediterranean when I started making this, but the flavors quickly veered into Indian cuisine, thanks to the dressing.  You could use Italian out of a bottle if you don't feel like making your own.

This was on my vegetarian rotation.  It's light, so a small piece of grilled chicken or fish would work well.  I had it with a few slices of my butter bread.

2 medium eggplants
1/2 C long grain rice (I used basmati)
1/2 C red lentils
*1 tsp grated ginger
*1/2 tsp minced garlic
*2 Tb white wine vinegar
2 Tb olive oil
kosher salt
parsley (fresh or dried) for garnish

1.  Preheat oven to 375º.  Remove caps from eggplants and slice in half lengthwise.  Sprinkle lightly with kosher salt.  Roast 45 minutes.  They will look dry on top, but are easily pierced with a fork.  Set aside to cool slightly while you make the filling and dressing.

2.  Combine rice and lentils in a medium saucepan.  Rinse thoroughly several times, then cover with water by 1/2".  Bring to a low boil over medium.  Lower heat to a simmer, cover, and cook until tender, about 20 minutes.

3.  To make the dressing, whisk together vinegar, oil, garlic, ginger, and salt to taste.  Refrigerate until ready to use.

4.  To serve, first cut channels in eggplant with a sharp knife.  I recommend using steak knives when serving, because eggplant skin can be tough.  Plate eggplant halves, then top with rice and lentil mix.  Drizzle with dressing, then sprinkle with parsley garnish.

Difficulty rating  :)