Here is a more exotic recipe for you to try. I am a fan of some middle-eastern, but others, not so much. This one actually looks pretty good and it does not look like it is too hard to make. I am a fan of eggplant and I love the flavors that are being incorporated into this dish.
One nice thing about this is that it is packed with flavor, but it is still a healthy recipe. Also, if you are a vegetarian, this dish looks perfect for you.
This dish would really be great over some plain rice. Use brown rice if you want to stay extra healthy. Adding the raisins is a very good move because the sweetness from the raisins will cut out some of the natural heat in the dish from the spices being used.
If you really wanted to add meat to this dish, I would recommend adding shredded chicken or shredded pork. I think that either one would go very will with this dish and add some additional substance to it. I would also be inclined to add some crunch by sprinkling nuts over the top. Peanuts or cashews would be my first choice.
I would like to invite you to step outside of you normal comfort zone and try this dish at home. Think of it as a culinary adventure. Let me know how it went for you. I know that I will be trying it. Enjoy!
What you will need:
1 large onion, cut in half and sliced thin
5 medium cloves garlic, pressed
1 medium red bell pepper, cut in 1-inch squares
1 medium eggplant, cut into 1-inch pieces
pinch of red pepper flakes
2 tsp turmeric
1/2 tsp gram masala
2 cups or 1 15 oz can garbanzo beans (without BPA)
1 15 oz can lentils, drained
1/2 cup tomato sauce
1-1/4 cups + 1 TBS vegetable broth
1/2 cup raisins
1 TBS chopped fresh cilantro
salt and black pepper to taste
How to make it:
Slice onion and press garlic and let sit for at least 5 minutes to bring out their health-promoting properties.
Heat 1 TBS broth in a 10-12 inch skillet. Healthy Sauté onion in broth over medium heat for 5 minutes, stirring frequently. Add garlic, red bell pepper, eggplant, gram masala, and turmeric. Stir to mix well for a minute, and add broth and tomato sauce. Stir again to mix, cover, and cook over medium low heat for 15 minutes, stirring occasionally, or until peppers and eggplant are tender. This is our Stovetop Braising cooking method.
Add garbanzo beans, lentils, red chili flakes, and raisins. Simmer for another 5 minutes. Season with salt and pepper. Top with chopped cilantro.