Yo Home Fries, last Thursday we tried for so gourmet vegetarian. It came off pretty well, but if done at how it can be way more elegant. Next week will be a great week to stop by early to volunteer. We will be making vegan burgers from scratch and I am going to make sure that everybody gets a chance to practice how they are made. Ok here is the get done for last week.
Roasted Tomatoes and eggplant with red lentil puree
¼ cup olive oil
1 Tb balsamic vinegar
700 g Roma tomatoes
500 g eggplant
150 g arugula
40 g pine nuts
Red lentil puree
2 ½ cup stock
200 g red lentils
1 ts paprika
1 clove garlic
Whisk together oil, balsamic vinegar, and ¼ ts salt and ¼ ts pepper.
Halve tomatoes and place tomatoes cut side up on a baking sheet. Brush with a marinade.
Slice eggplant and brush with marinade.
Bake at 350 for 40 minutes, brushing with marinade every 20 minutes to keep them moist.
Remove the eggplant but leave the tomatoes in for another 30 minutes or until browned.
Meanwhile boil the stock and add the lentils and paprika. Bring back to boil then turn the heat down low and continue to simmer until the lentils have become soft and broken down. Add 1 tb of balsamic vinegar and the garlic, continue to cook until the lentils for a puree.
Layer the lentil puree, followed by eggplant, arugula, and tomatoes. Sprinkle with toasted pine nuts.