One Pot Mujadara and Pickled Indian Eggplant

Hello again! I am finally back in London after quite a hiatus. It is such a gift to be cooking in my own kitchen again–surrounded by my pots and pans and jars of dried goods. My husband seems thrilled too–as he should be.

This dish is chickpea free–per request of my Uncle Jeff. It is an easy single pot meal that will warm your belly as the fall chill sets in (although it certainly hasn’t set itself in London yet!). It goes extremely well with Pickled Indian Eggplant (or a store bought pickled something) and/or Tangy Cashew Miso Sauce (left over from another meal–I will post promptly). The Pickled Eggplant is easier to make than you would think… as is the Mujadara. So dive in and eat up.

mujadara3

(image and recipe from the Holy Cow Vegan Recipe Blog)

One Pot Mujadara

Serves 3-4 (4 if there is another dish on the menu)

  • 2 tbsp extra virgin olive oil
  • 2 leeks, chopped (or one large onion)
  • 1 cup brown lentils (soaked for a few hours or overnight)
  • 3/4 cup basmati rice
  • 1 tsp cumin powder
  • 1 tsp allspice powder
  • 4 large cloves garlic, minced
  • ½ tsp cayenne pepper
  • 2 bay leaves
  • 1 tsp cinnamon
  • 1/2 tsp sea salt and more to sprinkle
  • 4 cups leafy greens (I used Kale – stems removed and finely slice)
  1. Heat olive oil over medium heat in a large pot. Add leek (or onion) and sauté until brown and crispy (8 to 10 minutes). Make sure to stir the leek as it is browning to keep from burning.
  2. Remove half the leeks to a bowl, sprinkle with salt and set aside.
  3. Add the minced garlic and bay leaves to the pot with the remaining leek and stir for about 30 seconds.
  4. Add the cumin, allspice and cayenne to the mixture and stir to coat the mixture.
  5. Add the rice to the pot and stir for another minute or until the rice slightly changes color (or becomes more opaque if using white).
  6. Add the drained lentils, cinnamon and salt. Mix everything together then add 4 cups of water.
  7. Bring the mixture to a boil and then cover the pot and let it simmer for about 15 minutes.
  8. Uncover and add an even layer of greens to the top. Simmer covered for another 5 minutes.
  9. Take the lid off and let the extra water evaporate through steam (about 5 minutes). Turn off the heat and replace the cover to let the mujadara sit for about 10 minutes.
  10. Add the rest of the browned leeks, sprinkle with a bit more salt and pepper and serve on its own or with coconut yogurt, miso sauce, or Pickled Indian Eggplant.

Pickled_eggplant

(image and recipe from Green Kitchen Stories)

Pickled Indian Eggplant

Makes about two small jars

  • 1/2 cup olive oil
  • 10 cloves garlic, minced
  • ½ tbsp fenugreek seeds
  • ½ tbsp cumin seeds
  • 1/4 tsp (and a pinch) dried red chili flakes
  • ½ tsp mustard seeds
  • 6 – 10 curry leaves (or lime leaves)
  • 1 cup apple cider vinegar
  • 1/3 cup water
  • 1 tbsp salt
  • 2 medium sized eggplant, cut into small cubes
  • 2 inches ginger, minced
  • 1½ tbsp tumeric
  1. Heat the olive oil in a thick pot, add fenugreek seeds and cumin seeds.
  2. Let it boil for a short while and then add garlic and stir until it has turned light brown
  3. When it has turned light brown add a pinch of red chili flakes, the mustard seeds and curry leaves. Fry while stirring over medium heat for about 2-3 minutes.
  4. Add the apple cider vinegar, water and salt and stir briefly.
  5. Add eggplant, ginger, tumeric and 1/4 tsp of red chili flakes. Let it boil for least 25-30 minutes–or until most of the liquid has evaporated.
  6. Cool off and pour into glass jars. Store them in the fridge.

Note: If you store the eggplant in an airtight jar, the mixture will last for a few weeks. Once you have opened the jar it needs to be eaten in 3-4 days.

Note: Supposedly this is a good side dish to help kick a cold.

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