Roasted eggplant with stewed lentils

… and fresh tomatoes and mozzarella. (I had fresh locally made mozzarella, so that plate is loaded up!)

Just when eggplants are starting to come in in mid- to late August — plumb and firm, roast some widgets (bigger than wedges) with garlic & oil (&S&P) at 410 degrees for 25 mins.

Put up a pot of vegetable stock with: carrots, celery, onions, parsley, garlic, zucchini if you got lots of it, particularly if it’s getting oldish, and some peppercorns and hey one bay leaf and a new potato if there is one in your kitchen. 45 minutes is it, then strain and chill/freeze.

Use some of the stock to make stewed lentils: Saute onion, then carrots, celery and garlic in oil w/ S&P, some cumin if you’re in the mood; add puy lentils and cover with twice as much stock/water. Simmer about 30-40 minutes until tender.

Plate up:
Stewed lentils
Eggplant
fresh mozzarella pieces
cherry tomatoes, halved on the side, seasoned with some salt & maybe some olive oil.

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Mexican summer cabbage slaw

Perfect in hot-hot weather with the first summer cabbages.

Ingredients:

1/2 to 1 whole conehead summer cabbage, cored and sliced thin
1/2 red onion, diced
Cilantro, chopped
Optional: 1 carrot, grated

Dressing:
1/2 c apple cider vinegar
1/2 t salt
1/2 t brown sugar
1 t dried Mexican oregano, crumbled
1 hot pepper, chopped and/or 1/2-1t red pepper flakes

Directions:
Prepare dressing
Core, rinse and slice cabbage and place in large bowl. Pour over liquid and mix with hands or utensils. Add onion and cilantro, and mix again. Refrigerate for 2 hours to one day before serving.

 

Source: The kitchn.comIMG_4871