Vegetarian Moussaka Rice Pilaf

Vegetarian Moussaka Rice Pilaf

Ingredients

• 2 tbsp olive oil
• 4 garlic cloves, finely minced
• 1 onion, diced
• 500g / 1 lb lentils (cooked or canned)
• 1/2 tsp cooking salt / kosher salt (for the lentils)
• 1 1/2 tbsp dried oregano
• 2 tbsp tomato paste
• 300g / 10 oz eggplant (~ 20 cm / 8" long), cut into 1.5 cm / 3/5" cubes
• 1/3 cup pinot noir or other dry red wine (optional)
• 1 cup basmati rice, uncooked
• 400g / 14 oz can chickpeas, drained (or other beans of choice)
• 400g / 14 oz can crushed tomato
• 1 1/2 cups vegetable stock/broth, low sodium
• 1 1/4 tsp cooking salt / kosher salt (for broth)
• 1/2 tsp black pepper

Instructions

1. Cut the eggplant into 1.5 cm / 3/5" cubes. If desired, sprinkle with salt and let sit for 30 minutes to sweat out bitterness. Pat dry.
2. Heat the olive oil in a large pot over high heat. Add the onion and garlic, cooking for 2 minutes until fragrant.
3. Add the cooked lentils, salt, and oregano. Cook for 1 minute, stirring to combine.
4. Add the tomato paste and cook for 1 additional minute.
5. Add the eggplant and toss to coat well.
6. Stir in the rice until well mixed. Pour in the chickpeas, crushed tomatoes, stock, salt, and pepper. Stir and bring to a simmer.
7. Cover and reduce heat to medium-low. Cook for 20 minutes without stirring.
8. After 20 minutes, let the pot rest for 10 minutes with the lid on to finish cooking.
9. Stir in chopped parsley before serving, and drizzle with olive oil if desired.