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  Barbecued Eggplant and Lentils
adapted from Nikki and David Goldbeck’s American Wholefoods Cuisine



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1 cup dry lentils, cooked in 2 cups water
1 medium eggplant, cut into 1 inch cubes
1/2 cup whole wheat flour
1/2 teaspoon salt
1/2 cup olive oil
2 onions, sliced thinly
2 cups tomato puree and pulp
2 Tablespoons each cider vinegar and tamari
1 1/2 Tablespoons honey
2 teaspoons chile powder
1/4 - 1/2 teaspoon hot pepper sauce

Combine flour and salt in a paper bag and shake cubed eggplant to coat. Heat oil and fry eggplant about 10 minutes, turning to brown all sides. Add all other ingredients, except lentils, bring to gentle boil, cover, lower heat and simmer for 15-20 minutes. Taste sauce for seasoning and adjust to taste. Stir in lentils, replace cover and simmer over low heat for 30 minutes.  Add more tomato products if sauce becomes too thick or dry. Keeps well in refrigerator.

As with other tomato-based dishes, leftovers actually taste better a day or two later.