Smoky Eggplant and Lentil Stew with Garlic Cumin Flatbreads

Ingredients

• •2 medium eggplants
• •1 cup dried green or brown lentils, rinsed
• •1 large onion, finely chopped
• •3 garlic cloves, minced
• •1 can (14 oz) diced tomatoes
• •4 cups vegetable broth
• •2 teaspoons smoked paprika
• •1 teaspoon ground cumin
• •1/2 teaspoon ground coriander
• •2 tablespoons olive oil
• •Salt and black pepper to taste
• •1 cup plain yogurt (for garnish, optional)
• •1/4 cup fresh parsley, chopped (optional)
• •2 cups all-purpose flour (for flatbread)
• •1 teaspoon baking powder (for flatbread)
• •1/2 teaspoon salt (for flatbread)
• •3/4 cup water (for flatbread)
• •1 tablespoon olive oil (for flatbread)
• •1 teaspoon ground cumin (for flatbread)

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Prick the eggplants a few times with a fork and place them on a baking sheet. Roast for 30-40 minutes, turning occasionally, until the skin is charred and the flesh is soft. Once cooled, peel the skin and chop the flesh into chunks. Set aside.

2. 2

   While the eggplants roast, rinse the lentils thoroughly under cold water. Place them in a saucepan with 3 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to a simmer. Cook for 20-25 minutes or until tender but not mushy. Drain and set aside.

3. 3

   In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and translucent. Stir in the minced garlic, smoked paprika, ground cumin, and ground coriander, cooking for 1-2 minutes until fragrant.

4. 4

   Add the diced tomatoes, roasted eggplant, cooked lentils, and vegetable broth to the pot. Stir to combine and bring the stew to a gentle simmer. Cook uncovered for 20-25 minutes, allowing the flavors to meld. Season with salt and black pepper to taste.

5. 5

   While the stew simmers, prepare the flatbread dough. In a mixing bowl, combine the all-purpose flour, baking powder, salt, and ground cumin. Gradually add the water and olive oil, mixing until a soft dough forms. Knead on a lightly floured surface for 2-3 minutes until smooth. Cover and let rest for 10 minutes.

6. 6

   Divide the flatbread dough into 6 equal pieces. Roll each piece into a thin round. Heat a skillet or griddle over medium-high heat and cook each flatbread for 1-2 minutes on each side until puffed and golden brown. Remove and brush immediately with garlic-infused olive oil (optional: mix minced garlic into the oil for extra flavor).

7. 7

   To serve, ladle the smoky eggplant and lentil stew into bowls. Garnish with a dollop of yogurt and chopped parsley, if desired. Serve with warm garlic cumin flatbreads on the side for dipping and scooping.

8. 8

   Enjoy this hearty, flavorful meal fresh, or store leftovers in airtight containers for up to 3 days in the refrigerator. The flavors will deepen and improve over time.