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Our Mnazaleh

Our Mnazaleh

Preparation time:

  • 15mins

 

Cooking time:

  • 30mins

 

Specialty:

  • Vegan
  • Gluten-free

 

This is our take on a traditional Israeli recipe. We have decided to cook all the ingredients separately and mix them at the end and replaced the chickpeas with red lentils. We added black rice as a fusion element and also to have a full vegan meal. We really enjoyed this recipe!  

 

Ingredients (2 Servings):

  • 1 Cup of Red Lentils
  • 1 Cup of Black Rice 
  • 1 Chinese Eggplant 
  • 16 Cherry Tomatoes  
  • A Clove of Garlic
  • Extra-virgin Olive Oil 
  • Cumin Seeds
  • Fresh Mint
  • Pistachios
  • Date Syrup
  • Freshly Ground Black Pepper 
  • Sea Salt

 

Instructions:

  • Simmer a clove of garlic in a non-stick pan with extra-virgin olive oil until it becomes golden.
  • Cut the cherry tomatoes into halves and add them to the pan. Cook at medium heat with the lid until the cherry tomatoes become completely soft and mashed. 
  • Cut the eggplant into half lengthwise from top to bottom.
  • Sprinkle some sea salt on the top to remove the excess water.  Let it rest for 5mins. 
  • Dry the surface of the eggplant with a paper towel and stir the eggplant in a pan with extra-virgin olive oil for 10mins. Cover with a lid and cook at medium heat on both sides.  
  • Pre-heat the oven at 400°F.
  • Cover an oven tray with the parchment paper. Put the 2 halves of the eggplant on an oven tray with the white side facing upwards and drizzle some date syrup on the white surfaces. Add a pinch of salt.
  • Cook the eggplant in the oven for 20-25 mins at 400°F. Make sure the eggplant is caramelized. 
  • Steam 1 cup of black rice with 1 cup of water and let it rest for 5-10mins once cooked. 
  • Cook in a saucepan 1 cup of red lentils with 3 cups of water for 10-15mins. Add cumin seeds and a pinch of salt. Once the lentils are completely cook, add them to the pan with the cherry tomatoes and mix all together. Season with sea salt and black pepper. 
  • Plate the lentils with some black rice on the bottom, add the caramelized eggplants and drizzle some extra-virgin olive oil. Add some fresh mint and coarsely chopped pistachios.

16.10.2020

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