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Roasted Eggplant With Lentil Soup

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Ingredients
  

For Roasting The Eggplant

  • 1 Medium Eggplant rinsed, peeled, cut into circles
  • 4 Tbsp Olive Oil
  • Salt and Pepper to Taste

Tools Needed

  • Foil Lined Baking Tray
  • Pastry Brush
  • Small Bowl
  • Foil
  • Knife
  • Peeler

Soup Veggie Ingredients

  • 1 Tbsp Olive Oil
  • Butter 2 Tbsp
  • A Medium Onion Peeled and Chopped
  • Mediterranean Sea Salt to taste
  • Fresh Milled Pepper to taste
  • 1/2 C each of Celery peeled, deveined, and chopped and Carrots (chopped)
  • 3 Tbsp of Chopped or Minced Garlic fresh chopped garlic is more intense in flavor it will take less
  • 1 12 oz Can of Tomato Sauce
  • 1 Can of Veggie Broth
  • 5 Tsp of Pecorino Romano

LENTILS

  • 1/2 Bag of Lentils
  • 2 Qt Pot of Water

Instructions
 

  • METHOD

For Lentils

  • Add lentils to Water --- Fill water to rim of a 2 Qt Pot and simmer 1 to 1 1/2 hours.
  • Once you have the lentil prep under control, you will then focus on the veggies.

Eggplant Preparation

  • Place your foil-lined tray in your working space.
  • Next, place each circle cut of eggplant in rows on the tray. You can stack them tight.
  • Brush each with olive oil via pastry brush.
  • Dust with salt and pepper to taste, keeping it light.
  • Place under broiler, on low, turning over once browned and repeating the process until both sides are evenly cooked.
  • Once all are cooked, and turned, remove from heat, set the tray aside and allow to cool for about 15 minutes.
  • Then, cut each circle into bite-size pieces and return to the broiling tray.

Soup Veggie Preparation

  • In a Dutch Oven, add 2 Tablespoons of butter and 2 Tablespoon of Olive Oil.
  • Immediately add-in, onion, celery, chopped carrots, and garlic.
  • Sweat them, on medium-low heat, by replacing the lid and allowing them to capture the steam.
  • This sweats the veggies on down to softness is a perfect way.
  • Now, take the bite-sized pieces of eggplant and add them to the mix.
  • Stir, and cook together for about 5 minutes, covered.
  • Next, add the tomato sauce.
  • Add Veggie broth to the softened blend of veggies and then add lentils.
  • Simmer for about 15 minutes more on med-lo heat and finish with Pecorino Romano cheese.