Lentils With Broiled Eggplant

2011_04_19-lentils

Course Side Dishes

Ingredients in this Recipe

1 bay leaf
1 cup small dark lentils (such as Puy or Castelluccio), rinsed
1 tbsp each roughly chopped parsley, cilantro and dill
1/2 white onion
1/3 tsp brown sugar
12 cherry tomatoes, halved
2 celery stalks
2 medium eggplants
2 tbsp crème fraîche (or natural yogurt, if you prefer)
2 tbsp top quality red wine vinegar
3 small carrots, peeled
3 tbsp olive oil, plus extra to finish
3 thyme sprigs
salt and black pepper

Recipe Preparation

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