Breaded eggplant with lentils & spinach.

 Two chefs in the kitchen will make this recipe light work. Slightly labor intensive but worth the fuss.This would be a great one when having guests for dinner since there isn't a whole lot of room for error and the presentation is quite beautiful.This recipe makes enough for 2-3 people so adjust accordingly.


4 med/large eggplant

1 cup flour for breading

2 large handfuls fresh baby spinach

1 cup Du Puy Lentils

Tomato sauce:

1 chopped shallot

5-6 small red tomatoes chopped

olive oil

1/2 large cube vegetable bouillon

dash dried basil

1. Slice eggplant into 1/4-1/2" thick slices. Place in bowl, salt heavily, set aside for 1/2-1 hr.

2. Prepare sauce: Heat 2 tbs olive oil in small saucepan over medium heat. Add shallot and cook until translucent. Add tomatoes, bouillon and basil. Cook until tomatoes are just soft. Remove from heat, set aside.

3. Wash and dry spinach, set aside.

4. Rinse eggplant and soak briefly in cold water to remove the majority of the salt. Drain eggplant. 

5. Spread 1 cup flour on a plate and begin to bread your eggplant. Press slices firmly into the flour pressing as much flour as you can on all sides. 

6. Heat 1/2" layer of olive oil on medium heat in a large non-stick frying pan. Test your oil with a slice, when the oil bubbles nicely your ready to add your eggplant. Place slices in pan and turn sides when the bellies are nicely browned. Take care to not disturb the slices too much while they're cooking, so as not to lose your breading. When browned on both sides place on a plate layered with a paper towel to absorb excess oil.

7. Cook lentils while waiting for eggplant to brown.

8. Dish the fresh spinach first, add lentils on top, then add eggplant slices and top with tomato sauce. 

Via - Britt & Miso