Lentil and Orzo Stew with Roasted Eggplant

1. Roast the Eggplant

Preheat your oven to 425 degrees. In a large bowl, lovingly toss the eggplant with 1/4 cup of olive oil, crushed coriander seeds, and a generous pinch of salt and pepper. Spread the seasoned eggplant onto a baking sheet and roast in the preheated oven for about 25 to 30 minutes, until tender and golden brown.

2. Prepare the Base

As the eggplant roasts, place a large skillet over medium heat and swirl in the remaining 2 tablespoons of olive oil. Add your finely chopped carrot, onion, and celery to the skillet. Cook these for about 3 minutes, until they start to soften.

3. Build the Flavor

Stir in the chopped garlic and tomato paste to the skillet. Continue cooking for another 5 minutes, allowing the tomato paste to darken slightly.

4. The Heart of the Stew

Introduce the lentils to the skillet, stirring them to coat with the flavorful base. Pour in your stock or water and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and let the lentils cook for 20 to 30 minutes until tender.

5. The Starchy Twist

With the lentils tender, add the orzo into the skillet. Cook for 8 to 10 minutes, until the orzo is tender.

6. The Final Zest

Off the heat, stir in the zest and juice of the lemon to lift the stew with a bright, citrusy note. Taste, and adjust the seasoning with salt and pepper.

7. Serve with Flair

Spoon the stew into bowls and top with the roasted eggplant. Sprinkle over the shaved ricotta salata or crumbled feta. Each bowl should be accompanied by a lemon wedge.