This recipe takes me back to Morocco, where I’ve taught yoga classes during retreats at beautiful places. At the local markets, gorgeous eggplants (aubergines) and delicious tomatoes are abundant. If you cook those with love, patience and care, they will brighten up every cloudy day.
This hearty meal is very simple, with only a few very pure ingredients to embrace the eggplant and tomatoes. Heavenly!
For soaking the night before:
- ½ cup brown rice
- ½ cup du puy lentils
- apple cider vinegar
On the day:
- 1 eggplant
- 9 tomatoes
- 1 onion
- the soaked rice and lentils
- 2 ½ cups of water
- 1 tsp miso
- 1 tbs coconut oil
- 3 – 5 garlic cloves
- 1 tbs tamari
- fresh basil
Soak the rice and lentils together in plenty of water and a splash of vinegar overnight or for at least twelve hours. Drain, rinse and put in a pan.
Add water to the rice and lentils. Cook until tender. (The timing will depend on the type of rice).
Once the rice and lentils are done, stir in the miso.
Meanwhile, heat the coconut oil and chop the eggplant, onion and garlic.
Add the eggplant, onion and garlic to the oil and cook until the eggplant lightly starts to brown.
Stir in the tamari.
Roughly chop the tomatoes and add to the eggplant mixture.
Cook until the eggplant is tender and the tomatoes are falling apart.
Transfer the rice, lentils and eggplant-tomato sauce to two to four bowls.
Garnish with fresh basil.