Lentils With Broiled Eggplant Cookbook Review & Recipe From Plenty By Yotam Ottolenghi

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2 medium eggplants

2 tbsp top-quality red wine vinegar

salt and black pepper

1 cup small dark lentils (such as Puy or Castelluccio), rinsed

3 small carrots, peeled

2 celery stalks

1 bay leaf

3 thyme sprigs

1/2 white onion

3 tbsp olive oil, plus extra to finish

12 cherry tomatoes, halved

1/3 tsp brown sugar

1 tbsp each roughly chopped parsley, cilantro and dill

2 tbsp crème fraîche (or natural yogurt, if you prefer)

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