Ingredients

• 1 tablespoon vegetable oil
• 2 cups chopped onions
• 3 garlic cloves, minced
• 3 cups water
• 1 cup dried red lentils
• 3/4 teaspoon turmeric
• 3/4 teaspoon ground cumin
• 1/2 teaspoon ground ginger [OR: substitute these spices for 1-2 tbsp. Indian curry, such as Rogan Josh]
• 1 cup basmati rice, cooked according to package directions
• 2 plum tomatoes, seeded, chopped
• 1/4 cup chopped fresh cilantro
• 1 jalapeño chili, seeded, chopped (optional)

Preparation

Heat oil in medium skillet over medium heat. Add 1 cup onion and 1 minced garlic clove and sauté until tender and golden brown, about 10 minutes. Set aside. Combine 3 cups water, lentils, remaining 1 cup onion, 2 minced garlic cloves, turmeric, cumin and ginger in heavy medium saucepan. Bring to boil. Reduce heat, cover and simmer until lentils are tender, about 15 minutes. Mix in sautéed onion mixture. Simmer 5 minutes to blend flavors. Season to taste with salt and pepper.

Spoon rice into bowls. Spoon dal over. Top with tomatoes, cilantro and chili.

Bon Appetit, March 1999

Ingredients

• 2 1/4 cups water
• 1 cup long-grain brown rice (such as Texmati)
• 2 teaspoons coarse salt
• 2 tablespoons Champagne vinegar or white wine vinegar
• 2 teaspoons sugar
• 2 tablespoons olive oil
• 1 pound tomatoes, cut into 1/2-inch pieces
• 1 cup (packed) fresh basil leaves, finely chopped

Preparation

Bring 2 1/4 cups water to boil in heavy medium saucepan. Mix in rice and salt. Cover, reduce heat to low and simmer until rice is tender and water is absorbed, about 40 minutes. Transfer rice to large bowl; fluff with fork and cool.

Whisk vinegar and sugar in small bowl. Gradually whisk in oil. Pour over rice. Add tomatoes and basil and toss to combine. Season with salt and pepper. (Can be made 6 hours ahead. Cover; chill. Bring to room temperature before serving.)

Bon Appetit, August 2000

Ingredients

• 2 pounds eggplant, sliced 1/2-inch thick
• Sea salt
• 3 tablespoons extra-virgin olive oil, plus 1 tablespoon, plus 2 tablespoons
• 1 pound penne or other short pasta
• 2 cups basic tomato sauce (from Mario’s cookbook)
• 1/2 cup fresh bread crumbs
• Salt and pepper
• 1/3 cup grated caciocavallo or pecorino
• 4 sprigs fresh basil, roughly torn

Preparation

Stack eggplant slices in a colander, each piece sprinkled with sea salt. Weigh the slices with a large, full can of tomatoes or other weight and set aside in the kitchen sink so that juices run free. After 1 hour, rinse and pat dry.

Bring 6 quarts of water to a boil and add 2 tablespoons salt.

In a 12 to 14-inch saute pan, heat 3 tablespoons olive oil over medium-high heat and saute eggplant slices until golden brown on both sides, working in batches if necessary and removing cooked eggplant to a plate lined with a paper towel.

Cook the penne in the boiling water until not quite done; about 5 minutes. Drain the pasta and toss with 3/4 cup of tomato sauce.

Preheat oven to 375 degrees F.

Grease a glass or ceramic oven dish with 1 tablespoon of olive oil. Cover the bottom of the dish with a few tablespoons of tomato sauce. Top with half the bread crumbs, and salt and pepper, to taste. Add half the cooked pasta, then half of the eggplant slices, arranged in a layer. Drizzle about 1/4 cup of the tomato sauce over, and top with half the grated cheese and torn basil leaves. Repeat the process with remaining tomato sauce, bread crumbs, pasta, eggplant, cheese, and basil.

Drizzle with remaining 2 tablespoons olive oil and bake in oven for 1 hour. Let rest 30 minutes before serving.

Mario Batali

Ingredients

• 1 large eggplant
• 1 clove garlic
• 1/4 - 1/2 cup lemon juice (depending on taste)
• 3 tablespoons tahini
• 1 teaspoon salt
• 3 teaspoons olive oil

Garnish:

• 2 tablespoons lemon juice
• 2 teaspoons olive oil

Preparation:

Preheat oven to 375 degrees and bake eggplant for 30 minutes, or until outside is crisp and inside is soft.

Allow to cool for 20 minutes.

Cut open eggplant and scoop out the flesh into colander and allow to drain for 10 minutes. Removing the excess liquid helps to eliminate a bitter flavor.

Place eggplant flesh in a medium bowl. Add remaining ingredients and mash together. You can also use a food processor instead of by hand. Pulse for about 2 minutes.

Place in serving bowl and top with lemon juice and olive oil. Add other garnishments according to taste.

Serve with warm or toasted pita or flatbread. Enjoy!

Saad Fayed, About.com