Grilled Vegetables
Grilled Eggplant with Lentils and Wild Rice
I’ll let you in on a little secret - grilled eggplant is fantastic! Eggplant is a much-maligned vegetable; many people dislike it, but this largely due to not knowing what to do with this versatile and nutritious vegetable. It takes well to a variety of cooking methods and flavors, from smoky baba ganoush to stuffed eggplant and eggplant Parmesan.
It is also wonderful grilled, as you will see when you try this recipe, which marries eggplant to hearty wild rice and peppery lentils. This grilled eggplant recipe makes a great light lunch or dinner ideal for anytime from spring through fall (though you can make it in the winter as well; we won’t tell). Regardless of the season, this is sure to become one of your favorite grilled eggplant recipes.
A Surprising Summer Dish Grilled Eggplant
Ingredients -
1 medium sized eggplant, sliced into ½" thick rounds
½ cup wild rice
½ cup brown rice
½ cup brown or puy lentils
Olive oil for brushing
Garlic and onions, to taste
Salt and pepper, to taste
A pinch of thyme (dried)
Preparation:
Start by bringing 4 cups of water to a boil and adding your wild rice (it takes a little longer to cook than brown rice; about 40 minutes compared to 30 for brown rice). Lower the heat slightly to a low boil and start bringing 1 ½ cups water to a boil for the lentils. Once this water is boiling, add the lentils and reduce to a simmer. Next, add your brown rice to the first pot, reduce to a simmer and cover. You will want to add a pinch of salt to each pot.
Now is the time to start your grill - by the time the rice and lentils are cooked, it will be ready for your eggplant. Wash the eggplant and slice into ½ inch thick rounds. Set aside on a plate. If desired, dice a small onion, mince a clove of garlic, and add to the pot containing the lentils; this will give them a lovely mild garlic and onion flavor.
Brush your eggplant slices with olive oil and sprinkle with thyme, minced or crushed garlic, black pepper and if desired, a few grains of salt. Your rice and lentils will be near done by now, so keep an eye on both. Once they are done, grill the eggplant, about five minutes per side - turning only once. Serve eggplant slices over rice and top with a spoonful of lentils; this is wonderful with a glass of Pinot Noir or Tempranillo.
(Serves 4)
A Picture of Grilled Eggplant with Lentils and Wild Rice - this combination makes for a lovely side dish recipe. The eggplant and wild rice combine well with the lentils to make a very hearty and filling vegetable side dish.
