Ingredients
- 2 teaspoons olive oil
- 2 tablespoons sweet onion, chopped
- 2 tablespoons red bell pepper, cubed
- 1 garlic clove, mashed
- 1 Roma tomato, chopped
- ½ cups Crimson Lentils (we prefer those from Timeless Natural Food)
- 1 cup water
- ½ cup cooked yams, peeled and cubed
- ¼ teaspoon cinnamon
- ¼ teaspoon curry
- ¼ teaspoon cumin
- ¼ teaspoon unsweetened cocoa, like Hershey’s
- ¼ teaspoon New Mexico Hatch chili powder
- 1 teaspoon salt
- 1 eggplant, sliced thin with mandoline or food processor
- Spray for cooking
- ½ teaspoon dried tarragon
- ½ teaspoon dried cilantro
- ¼ teaspoon dried mint
- 1 garlic clove
- ½ teaspoon salt
Instructions
Serves 6 as appetizer or 2 as side dish
Directions for the Tapenade
Heat a Dutch oven to medium-high. Add onions and peppers and sauté until onions are translucent, about 5–8 minutes. Add garlic and tomatoes and sauté for 1 minute. Add spices and combine. Add the lentils, stir and add water. Reduce heat to medium and cook for about 20 minutes or until the lentils dissolve and liquid thickens. Remove from heat and allow to cool off. Add cooked yam to mixture. Pulse in a food processor with metal blade to a smooth consistency.
Directions for Eggplant Chips
Preheat oven to 250°F. Place dried herbs , garlic and salt in a mortar and crush with pestle. Line two large baking sheets with parchment paper. Slice eggplant in a mandoline or food processor to ⅛ inch or paper thin. Place eggplant wheels on baking sheet. Spray gently with cooking spray. Sprinkle with seasoning; flip and season other side. Place in oven and cook for about 60 minutes. Sprinkle with a local goat feta like Amaltheia’s. Tapenade away and enjoy!!
Notes: You can keep the chips crunchy by placing in a dehydrator. You can dot tapenade with prepared pesto or a hot chili oil. You can also top with toasted pine nuts.
Claudia Galofre Krevat developed this recipe for Lentil Underground and a chef-to-school Program in Missoula, Montana. ClaudiasMesa.com
