Ingredients
For the lentils:
• 1/2 lb whole black lentils (urad dal) or whole dried mung beans
• 1 knob of ginger, peeled
• 1 garlic clove, crushed
• 1 Jamaican seasoning pepper, pierced
• Fine sea salt
For the eggplant:
• 6 Asian eggplant, halved
• 2 tablespoons dark soy sauce
• 2 tablespoons honey
• 11/2 tablespoons lime juice
• 2 tablespoons finely chopped ginger
• 1 garlic clove, smashed to a paste with a pinch of salt
• 1/2 cup water
• 1/4 cup pomegranate seeds
• 2 tablespoons mint leaves
• 2 tablespoons cilantro leaves
Steamed white rice
Directions
1. Rinse the lentils and place in a pot with the ginger, garlic, and pepper. Cover with 2 inches of water then bring to a boil. Cook the lentils, partially covered, until tender, 30 to 40 minutes, then season with salt. Reserve.
2. Preheat the oven to 250°F.
3. Score the flesh of the eggplant. Stir together the soy, honey, lime juice, ginger, and garlic paste. Place the eggplant on a shallow baking pan then drizzle with the soy mixture, letting the sauce run into the scored cuts. Add the water to the pan and cover with foil. Roast in the oven until the eggplant is very tender, about 45 minutes. Uncover the pan and preheat the broiler. Broil eggplant until it is glazed and browned, about 5 minutes.
4. Serve the eggplant with steamed rice, the lentils, pomegranate seeds, mint, and cilantro drizzled with the eggplant pan juices.
