I work in a dental center that is close to a big hospital. On my way in or out of the clinic I sometimes stop and watch the people coming in or going out of the hospital.
People running in to see a loved one who they were informed was ill and critical while others come out dragging their feet after losing a friend..a father..a brother.. knowing that life will never be the same again.
A young couple walking out careful with every step carrying a precious new-born and knowing that from now on they are a “family” while others walk out healed after a near death experience looking at everything with new eyes and promising themselves that with this new chance they will set all wrongs right…
Balloons and bundles of flowers… worried foot steps back and forth on the side walk..smiles, tears and prayers only a couple of steps away from each other.. The best day in someone’s life is the worst in another..The irony that is life!
On a lighter note.. You know I love eggplants right? so when I saw this recipe I HAD to try it and it turned out to be a treat! The creamy eggplant, the crunchy bread, the cool yogurt dressing, the tangy molasses and the texture of the lentils were simply a joy. You just need to close your eyes and lose yourself in it.
You can definitely make this lighter by grilling the eggplant (drizzle the eggplant cubes with some olive oil and place them under the broiler stirring them occasionally untill they are golden brown) and toasting the bread instead of frying.
Eggplant lentil Salad with yogurt dressing (recipe from a wonderful lady called Samah at lakii.com)
1 cup lentils
1 teaspoon cumin
2 medium or 1 big eggplant peeled, cubed and fried
2 pita bread cut into squares and fried or toasted
6 tablespoons pomegranate molasses
For the dressing
1 cup yogurt
1 clove garlic minced
1 tablespoon mayonnaise
Toasted almonds or pine nuts
Fried chopped onions
Boil your lentils in water and cumin untill they are done (You can tell by tasting some)
Spread the lentils in your serving dish
Drizzle with 2 tablespoons molasses
Arranged your eggplant cubes and drizzle with 2 tablespoons molasses
Spread the toasted bread and drizzle
In a bowl whisk together the dressing ingredients and drizzle on top of your salad and decorate with parsley, almonds and onions