Besides being naughty, eggplant is a wonderful vegetable. Since it has little flavor of its own, and it happily soaks up the flavors of whatever you cook it with, it’s amazingly versatile.
I’ve had a huge bounty of eggplant this year, so I was afraid my husband would be a little annoyed at yet one more eggplant entree. But he LOVED this one – Moroccan Eggplant with Garbanzo Beans. Of course, he likes just about anything if it has garbanzo beans in it. Heh. I used to work with a woman whose kids called them “gob-knob-zo beans”. But I digress.
I cooked the eggplant mixture a wee bit too long, I think, because it looked a lot more like a stew than the pretty picture on the website. But nonetheless, it was very tasty. I just served it in bowls.
I didn’t have canned lentils (I’m not sure I’ve ever even seen canned lentils, other than as soup), so I cooked up 1/2 cup dry lentils and added them. I also had no cilantro (darn it!), so I just added a bit of fresh parsley instead. Otherwise, I made it according to the recipe.
We give it two thumbs up.
Oh, and for those who care, it’s both vegetarian and gluten free.