Smoky Eggplant and Lentil Stew with Garlic Herb Flatbread

Ingredients

• •2 medium eggplants, diced
• •1 cup dried lentils, rinsed
• •1 large onion, finely chopped
• •3 garlic cloves, minced
• •1 can (14 oz) diced tomatoes
• •4 cups vegetable broth
• •1 teaspoon smoked paprika
• •1/2 teaspoon ground cumin
• •3 tablespoons olive oil
• •Salt and pepper to taste
• •1 cup plain yogurt (optional, for serving)
• •1/4 cup chopped fresh parsley (optional, for garnish)
• •3 cups all-purpose flour (for flatbread)
• •1 packet (2 1/4 tsp) instant yeast (for flatbread)
• •1/2 teaspoon sugar (for flatbread)
• •1 teaspoon salt (for flatbread)
• •1 cup warm water (for flatbread)
• •2 tablespoons olive oil (for flatbread)
• •2 garlic cloves, finely minced (for flatbread)
• •2 tablespoons chopped fresh herbs, like parsley or cilantro (for flatbread)

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Spread the diced eggplant on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt. Roast for 25-30 minutes, stirring halfway through, until the eggplant is tender and lightly browned.

2. 2

   While the eggplant roasts, heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and cook for 5-7 minutes until softened and translucent.

3. 3

   Stir in the minced garlic, smoked paprika, and ground cumin. Cook for 1-2 minutes until fragrant.

4. 4

   Add the rinsed lentils, diced tomatoes, and vegetable broth to the pot. Stir to combine, then bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender.

5. 5

   Once the eggplant is roasted, add it to the pot and stir to combine. Season the stew with salt and pepper to taste. Simmer for another 5 minutes to allow the flavors to meld.

6. 6

   While the stew cooks, prepare the flatbread. In a large mixing bowl, combine the flour, instant yeast, sugar, and salt. Gradually add the warm water and 2 tablespoons of olive oil, mixing until a soft dough forms. Knead the dough for about 5-7 minutes until smooth and elastic.

7. 7

   Cover the dough with a clean kitchen towel and let it rest for 30 minutes, or until it doubles in size.

8. 8

   Divide the dough into 6 equal portions. Roll each portion into a flat round about 1/4-inch thick. Heat a dry skillet or griddle over medium-high heat and cook each flatbread for 2-3 minutes on each side, or until golden brown and puffed.

9. 9

   In a small bowl, mix the remaining minced garlic with 2 tablespoons of olive oil and chopped fresh herbs. Brush this mixture over the warm flatbreads and sprinkle with flaky salt if desired.

10. 10

    Serve the smoky eggplant and lentil stew hot, garnished with a swirl of yogurt and fresh parsley if desired, alongside the garlic herb flatbread.