Lentil "dirty rice"

Step 1

For the Sweet & Sour Eggplant: Heat a large sauté pan over high heat. Add both oils and then the salted eggplant. Sauté until the eggplant begins to brown, adding more canola oil if needed. In a bowl or measuring cup, combine all remaining ingredients. Deglaze your hot browning eggplant pan with the vinegar mixture, allowing it to reduce by about half. Season with salt and pepper and set aside.

Step 2

For the Crispy Garbanzo Beans: These are best (in my opinion) when deep fried until crispy in 325-degree vegetable oil... but they're also very good when baked at 350 degrees in an oven.

Step 3

If frying; toss the garbanzo beans with all spices and fry them for about 4 minutes, until golden brown and crunchy... then drain them on a paper towel while cooling.

Step 4

If baking; toss the garbanzo beans with the oil, and then the spices, and bake. This will take approximately 45 minutes.

Step 5

For the Sumac Yogurt Sauce: Combine all ingredients and keep cold until ready to use.

Step 6

To assemble, place your grains in the base of a bowl. Top with warm eggplant, crispy garbanzo beans, a drizzle of sumac yogurt and fresh herbs.

Step 7

Enjoy!