EGGPLANT-LENTIL STEW

February 2, 2015

As seems to happen from time to time, I took a longer-than-expected hiatus from blogging.  And as has become my custom, instead of discussing the circumstances co-occurring with this hiatus—which are not interesting in the least—I’d like to just jump right back in, like a conversation with an old friend that stops and starts over the course of weeks, months, years, but feels somehow natural and continuous.

Oregon | Blue Jean Gourmet

I went to a funeral today.  The father of two  former students died very, very suddenly, and we gathered outside, in the cold, to remember him.  I didn’t know the man well outside of knowing his children, but to the extent that they are a reflection of and a credit to him, I do.  Given the circumstances, it is impossible for me not to feel zoomed into their shoes; they are a handful of years younger than I was when I lost my dad, also suddenly.  That handful of years is a distance, though, a flight of stairs’ worth of footing that I had and they don’t and still, still, the unmooring.  The despair.  The heavy, daunting work of grief and the seeming impossibility of absence.  I can imagine–and I can only imagine–what this feels like for them.

Death is where Judaism really gets it right, I think.  One of the things I love about Judaism is its pragmatism, its sensibleness; Judaism knows that what you need in the face of mind-numbing loss is someone or something to tell you what to do.  You need ritual.  You need rules.  You need to hear the same prayer you’ve heard recited your whole life, only this time it’s being recited for your father, and that means something.  You need some kind of structure, because making a decision—even one as seemingly insignificant as figuring out what to wear or what to eat—feels like an impossible uphill.

Jewish funerals aren’t sentimental.  Today’s service contained no explanations, no assurances that everything would be alright, or indication that this death is anything other than tragic, awful, and hard.  And yet, and also within the service came affirmations of God’s goodness: despite circumstances, despite loss.  If God is only good when God is good to us, then what, indeed, are we worshipping?  As it says in the Book of Job: The Lord giveth and the Lord taketh away.  Blessed be the name of the Lord.

Death is the condition we are all bound by, but seem much too easily to forget.  And while I do not think it healthy to live in fear of death, I think it essential that we live in remembrance of it.  To acknowledge that we are, in fact, entangled with death all the time, whether we let us ourselves see it or blind ourselves to it.  Lessons don’t offset the loss, but that doesn’t mean death doesn’t have things to teach us.  I saw it today in the faces of my students as they sat in support of their classmates, as they let their parents hold them at the gravesite, as they enacted the very beauty and terror that are the poles of human existence.  It’s always both.  It’s always, always both.

EGGPLANT-LENTIL STEW

adapted from this recipe

This has become my go-to meal to gift to new parents or to deliver to a grieving household.  It freezes well, so there’s no obligation to eat it right away, and it’s vegan, which makes it friendly for almost everyone.  Pack it up with a nice, crusty loaf of store-bought bread, a green salad, maybe some goat cheese.  Makes a big batch so you can keep some at home, too.

ingredients:

water, chicken stock, or vegetable broth

1 medium-to-large Italian eggplant

1 cup green lentils

1 yellow onion, diced

diced peppers of your choice—depending on desired heat level, you could do anything ranging from very mild bell peppers to Anaheims, poblanos, jalapenos, or (much spicier) serranos .  We always have fresh peppers from the garden, the heat levels of which vary, so I usually taste a bit and then gauge from there.  Keep in mind that removing the seeds & ribs from the peppers will also turn down the heat!

1 twenty-eight ounce can of diced or crushed tomatoes (I like the Muir Glen organics fire-roasted kind)

4-5 cloves garlic, minced

¼ cup pomegranate molasses

Handful of fresh mint (you can do cilantro instead—different flavor profiles, but both work with the stew!)

½ tsp. ground cumin

¼ tsp. smoked paprika

¼ tsp. crushed red pepper (again, balance/adjust this against the amount of fresh chiles you’re using)

Salt

Olive oil

Peel the eggplant in strips, then cut into planks length-wise and score each plank with your knife, making a cross-hatch pattern.  Place the eggplant on a baking sheet and salt, letting stand for 30 minutes before rinsing, squeezing, and dicing.

If you plan to make this on the stovetop (as opposed to the slow cooker), you can par-cook the lentils in water, vegetable broth, or chicken stock.  Let them simmer for about 15 minutes before draining & reserving; they should still be toothy.

Meanwhile, sauté the onion in a good glug of olive oil, adding the peppers after the onion starts to soften.  Toss in the garlic last, and let everything get fragrant over medium-low heat, adding in the spices last.  Turn off the heat and pour in the tomatoes, stirring to incorporate.

To bring everything together, you can use a slow cooker (cook on low for 4-5 hours), or a large pot on the stovetop (simmer, covered, for 45 minutes to an hour).  Either way, you want to layer everything together; tomato mixture on the bottom, topped with some lentils, topped with some eggplant—repeat.  Pour in enough stock/broth/water to cover it all, drizzle in the pomegranate molasses, and let it do its thing.

After cooking but before serving, taste for spice and salt; you’ll almost certainly need to add the latter.  If the stew lacks “zing,” add a bit more pomegranate molasses.  Top with the fresh herb of your choice.  As is the case with all soups/stews, this is even better the day after you make it.

3 Comments »

  1. 1)how about not peeling it? lots of nutrients there
    2)why the layers?

    Comment by mary stork — February 3, 2015 @ 8:42 pm

  2. Mary–thanks for your comments. I usually partially peel my eggplant, leaving it half peeled and half unpeeled, but you can certainly leave it unpeeled if you prefer. as for the layers, this is a technique that allows the flavors of the individual ingredients to remain distinct. it’s used in various cultures for certain soup or stew recipes.

    Comment by Blue Jean Gourmet — February 3, 2015 @ 9:38 pm

  3. I just made the eggplant-lentil stew and it is fabulous! I made it a bit too spicy but it is still delicious.

    Comment by Elaine Vaden — February 13, 2015 @ 1:15 pm

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