With still some leftover eggplant and a 5 pound bag of potatoes taking up space in the fridge, I started off thinking about a vegan moussaka. However, the more I thought about nutmeg, the less I was inclined to try it, so I went in a completely different direction. This was tasty and spicy! The salad helped cool it down, and the eggplant muffins made a nice dessert.
1 cups red lentils
3 red potatoes
2 cups eggplant
2 cloves garlic
1/2 cup lemon juice
2 tbl creole seasoning
1 cup tomatoes, diced
3-4 green onions
Chop the eggplant and potatoes into small pieces (approx. 1/2 inch squares) and toss with olive oil, minced garlic, salt, pepper, and some lemon juice. Bake at 400 for 20-30 minutes until the potatoes are cooked. Stir every 10-15 minutes.
For the lentils: Boil 4 cups of water and cook the lentils about 10-15 minutes. Stop cooking before they turn to mush, the lentils should be a little crunchy still. Drain and add to a mixing bowl. Stir in lemon juice and seasonings.
When the potatoes and eggplant are finished cooking, add to the lentils and mix well. Add tomatoes, jalapeno, and green onions and stir. Serve warm or cold, make ahead and refrigerate overnight for best flavor.
Serves 3-4 (or two people for dinner, and one lunch)