Q & A: Talking “Chop” with Sally Sampson
We heard about ChopChop a few years ago when it was in its infancy. “The Fun Cooking Magazine For Families”– that’s their slogan. With their mission to educate kids to cook and be nutritionally literate, empower them to actively participate as health partners with their families, and help establish and support better eating habits for a lifetime of good nutrition, how can you not love ChopChop?!
Sally Sampson, who co-authored 21 cookbooks and wrote for several magazines, wanted to find a way to have more impact on kids’ health, so in 2010 she took her years of industry know-how and created ChopChop. Today, this quarterly nonprofit magazine is growing by leaps and bounds. It can be found in doctor’s offices, homes and schools across the US and has even earned the endorsement of the American Academy of Pediatrics.
We thought it would be great to connect with Sally to learn a bit more about the magazine and website. So, without further ado, let’s let Sally fill you in on the rest of this positive story.
OLDWAYS: ChopChop calls itself “The Fun Cooking Magazine for FAMILIES.” Can you tell us 
why you started ChopChop and what you’re trying to do with this great magazine and website?
SALLY: I am a cookbook writer who wanted to use my skills to do something more meaningful than just write recipes (not that there is anything wrong with that). I was sure that I could help address obesity by getting doctors to “prescribe” cooking during well child visits and thereby, get kids to cook with the adults in their lives. I began working toward this goal and so far I would say it is going pretty well!
OLDWAYS: Your hands-on philosophy for getting kids cooking and eating healthy is so in line with what we do here at Oldways! What messages seem to resonate most with your readers?
SALLY: I think parents have been looking for ways to engage their kids in their own health and we provide a very fun and accessible path. We really only have positive messages, no finger wagging.
OLDWAYS: You don’t do calorie counts or post nutrition content – which we find refreshing. Can you explain why?
SALLY: We are focused on getting kids to cook real food and don’t want them focused on nutrition facts. While it’s important for people to understand them, we don’t want to make it about that. If they are really interested, we encourage them to do the math themselves!
OLDWAYS: Since you founded the magazine almost two years ago, what are the biggest positive changes you have seen in children’s nutrition education?
SALLY: There is just so much more of it. People understand now that you have to get kids involved.
OLDWAYS: How can people who share your desire to connects kids with good food help to support ChopChop?
SALLY: Teachers can use ChopChop in their classrooms to teach math, science and English. Doctors can prescribe it to their patients. Companies can sponsor ChopChop so that we can continue to distribute it for free to low income families.
OLDWAYS: Anything else you might like to share with our blog readers?
SALLY: Eat real food with your family!!
We will eat to that! Thanks Sally!
You know…the old, “I am going to be a vegetarian in college” line!
As I continue my quest to add a new recipe to my repertoire each week, I have also made a conscious effort to choose recipes using less meat. As you can imagine, this decision had lead me to many vegetarian or even vegan recipes.
I, like many others, tried the old “I am going to be a vegetarian in college” back in the day, but what I ended up eating was far from healthy and well balanced. At that point in my life I did not really understand the fundamentals of a ‘healthy’ vegetarian diet and turned to not-so-healthy options to fill the ‘meat void’. Thank goodness, over the years, I have become educated about healthy eating, and my time here at Oldways has offered even more insights into all the healthy (and delicious) benefits associated with following a primarily plant-based diet.
I have also never been one to shy away from unfamiliar foods and love trying new ingredients to expand my palate, so when I came across this tempeh and cauliflower “rice” recipe in Heidi Swanson’s Super Natural Every Day I knew it was a must-make. My husband and I enjoyed the recipe so much that we actually made it two nights in a row!
(And please don’t get me wrong — I still enjoy my fill of fish, dairy and even occasionally do eat meat — but I have cut down significantly on the amount of meat in my diet and I am using it more as a flavoring agent instead of the centerpiece of most meals. And, best of all, I can say that I am truly enjoying this change in my own eating pattern.)
Ingredients:
3 tablespoons extra-virgin coconut oil (I used olive oil)
3 shallots, thinly sliced
1 teaspoon red pepper flakes
15 small cloves garlic, smashed
1 tablespoon peeled and grated fresh ginger
3 tablespoons shoyu, tamari or soy sauce (I used soy sauce)
1/4 cup natural cane sugar (I used about 1 TBS brown sugar Splenda instead, to cut down on the sugar)
2 tablespoons water
8 oz tempeh, sliced pencil-thick
12 oz cauliflower, very finely chopped – almost as small as rice
1 teaspoon freshly ground black pepper
Directions:
In a large skillet over low heat, combine the coconut oil (or olive oil), shallots, red pepper flakes, garlic and ginger. Cook slowly, taking care not to brown the ingredients, and stir occasionally, until the garlic cloves are soft throughout, about 15 minutes. (I found that the low-and-slow philosophy really paid off here in creating soft and mellow garlic; we cooked it about 20 – 25 minutes.)
While the garlic mix is cooking, whisk together the soy sauce, sugar and water in a small bowl.
Increase the temperature under the skillet to medium-high and add the tempeh. Gently stir to coat. Add the soy sauce mixture and stir again to coat. Cook for a minute or two, then add the cauliflower. Stir and cover. Cook for about 3 minutes.
Uncover, dial up the heat even more, and cook until the cauliflower and tempeh start to brown a bit. If you need to add a bit more water to the pan, carefully do so, 1 tablespoon at a time.
Remove from heat and stir in the black pepper. Taste, add more pepper if you like, and serve immediately. –Enjoy
–Rachel
Type 2 Diabetes Can Be Managed with Diet, Y’all.
I’m sorry Paula Deen has type 2 diabetes. Also, I am hopeful that increased awareness about this all too-common form of diabetes will emerge following her diagnosis.
In her announcement video, Paula talks about making small changes – like giving up her beloved sweet tea and taking more walks. She’s even lightening up some of her fat- and calorie-laden fare. We hope that additional lifestyle changes will be part of her journey. She is also now a spokesperson for Novo Nordisk and its drug Victoza®.
At Oldways we believe it is critical that the message doesn’t become that drugs are the holy grail of diabetes management.
As the Mayo Clinic website states right up front, “treatment for type 2 diabetes requires a lifelong commitment to:
* Blood sugar monitoring
* Regular exercise
* Possibly, diabetes medication or insulin therapy”
Possibly is the operative word. I fear the word possibly will be missed with Paula Deen’s endorsement. What I fear will be missed is the very positive good news that MOST type 2 diabetes can be managed or eliminated through diet and exercise without drugs, y’all.
What’s best for you? Is it diet alone, or diet and drugs? Listen to your doctor, listen to your nutritionist – don’t rely solely on a celebrity endorsement!
–Sara
The Salad Sisters Share Some Salad Alchemy!
A few weeks ago, two of us Oldways staffers found ourselves in the kitchen at the same time, assembling a salad for lunch. We decided to combine our powers and share what we’d brought in that day: arugula, bok choy, cabbage, dill, lettuce, spinach, an avocado, a cucumber, a few olives, some roasted peppers.
We devoured our greens fix and found ourselves talking about what we could bring in the next day. Another co-salad happened. And another. And now we find ourselves looking forward to this mid-day meal in a whole new way. We’re both committed to getting as many greens and veggies into our diet as we can, and partnering in the production of our meal is easy and fun.
Having someone to talk with about the possibilities of a salad inspires us to experiment. We’re trying different dressings, toppings, and of course there is no end to the fresh herbs and vegetables, raw or roasted, that can add character. (The roasted Japanese sweet potato yesterday was indescribably delicious.) Beans and whole grains are making their way in, too.
No two salads are ever the same and best of all, we sail through our busy afternoons feeling nourished and satisfied.
Ready to join us? Put a large dinner plate on the counter and start creating. Here’s a quick guide to how we build our creations:
Salad Alchemy
1. Start with a base of greens. While the many different kinds of lettuce are lovely, push yourself to also include bok choy, arugula, spinach, kale, cabbage, Swiss chard and, if you’re hard core, collards. Sprouts, too. Slice the heartier greens into a thin chiffonade – narrow ribbons – until you’re ready for bigger pieces and bolder tastes.
2. Add the weightier foods. Layer on sliced or chopped cucumbers, beets, radishes, peppers, carrots, celery, or avocado. Cut in different sizes and shapes on different days to discover ways to dramatically change the look and character of your salad. You can even add any roasted vegetables, too.
3. Slip in a few leftovers. Add a spoonful of cooked whole grains or leftovers from last night’s dinner.
4. Garnish and decorate. No reason not to make this beautiful. Your eyes, your stomach, and your brain will appreciate a few flourishes and of course, everything contributes to the flavor and nutritional oomph. Add fresh chopped dill, mint, basil, parsley, tarragon or any other fresh herbs, olives, nuts, seeds, sliced cherry tomatoes. (We sometimes put the cherry tomatoes around the edges of the plate, like numerals on a clock.)
5. Drizzle on a little dressing. Emphasis on little. Use about ¼ of what you think you need.
6. Finish with pepper if you wish. (We’re about to try grinding on other spices.) You probably won’t need any salt.
And, of course, enjoy!
–Georgia & Sarah (aka, The Salad Sisters)
Resolutions, a Recipe and Special Soap?!
Most years I am not one to make lots of resolutions, but for some reason this year I have two. Superficial as they may seem, here goes:
I have resolved to start using all those wonderful ‘special’ soaps that I have received as gifts! How many times do those lovely and luxurious bars of expensive soap sit in your bathroom waiting for that day when you think it is the right moment to indulge? Well I am waiting no more, I am digging into the special stash of soaps and enjoying a new daily indulgence. (I believe I may have enough bars to last all of 2012!)
BUT, with this being more of a food focused blog, the other resolution I made and would like to share is that I vow to take on the task of trying a new recipe each week. And with the wonderful cookbooks I received this holiday, the hardest part of this task is choosing which recipe to tackle each week. This week, after flipping through page after lovely page of Plenty and checking in on some of my favorite blogs, I decided on this Brussels sprouts, mushroom and tofu recipe that turned out to be a real winner! Totally satisfying, sweet & spicy, several of my favorite ingredients AND completely doable for a weeknight dinner.
*Notes: My local grocery store did not have shiitake mushrooms so I used portobello. And I did serve this over a bed of baby spinach for some added veggie power! And we have modified the recipe below to include less oil than the version in the cookbook.
Sweet and Spicy Brussels Sprouts with Tofu and Mushrooms
Ingredients:
2 tablespoons sweet chile sauce
1 1/2 tablespoons soy sauce
1 teaspoon rice vinegar
1 tablespoon maple syrup
3 tablespoons toasted sesame oil
5 ounces firm tofu, cut into 1/2-inch cubes
1 pound Brussels sprouts
6 tablespoons canola oil
salt
1 cup sliced scallions
1/2 fresh red chile, stemmed, seeded, and diced
1 1/2 cups shiitake mushrooms, stemmed and quartered (as mentioned I used portobello)
1 cup cilantro leaves, chopped
1 tablespoon toasted sesame seeds
Directions:
In a bowl, combine the sweet chile sauce, soy sauce, rice vinegar, maple syrup, and sesame oil. Add the tofu cubes and stir until combined. Set aside. Trim the ends off the Brussels sprouts, and then cut each piece into three thick slices.
In a large nonstick pan, warm two tablespoons of the canola oil over medium-high heat. Add half of the sprouts, or as many as will fit in one layer. Season with a little salt, and let cook until very well browned, about two minutes. (Note: Only cook the sprouts on one side.) Remove the sprouts with a slotted spoon and set aside in a bowl. Add a little more oil, and repeat process with remaining sprouts. Set all the sprouts aside in a bowl when done.
Add 2 tablespoons of oil to the skillet and turn the heat to medium-high. Add the scallions, diced chile, and mushrooms. Cook, stirring occasionally, until mushrooms are tender, one to two minutes. When done, scrape the contents into the bowl with the sprouts.
Place the skillet back over high heat. Using a slotted spoon, remove half of the tofu pieces from the marinade and add to the skillet. Reduce heat to medium, and cook until browned all over, about two minutes a side. Transfer tofu to the bowl with the sprouts. Repeat process with remaining tofu pieces.
When all the tofu is cooked, add all of the contents from the bowl back into the skillet. Add the marinade and half of the cilantro. Turn off the heat, and stir well. Let cool down for a minute. Season to taste with salt. Sprinkle with toasted sesame seeds and garnish with the remaining cilantro. -Enjoy
–Rachel
Recipe for Roasted Veggie Goodness in a Bowl!
Warm and satisfying, soup is my ultimate comfort food. Whether it’s a hearty and chunky classic like Pasta e Fagioli, or thick and creamy Avocado Bisque, soup is the perfect wintertime meal. And as a self-proclaimed soup fanatic, I’m always looking for new combinations to gratify my craving of the one-pot wonder.
It was in this pursuit of new flavors for soup combinations that I found my new favorite, Roasted Vegetable Soup. Not only does this recipe make use of the plentiful winter vegetables of the season, but it also uses up my leftovers – wouldn’t my frugal Yankee grandmother be proud!
The best vegetables to use in making a roasted medley, a precursor for the soup, are: carrots, parsnips, winter squash, turnip, celeriac and potatoes (white, gold, red and/or sweet). While some root vegetables may not be the most flavorful when simply boiled, roasting brings out the natural sweetness of these nutritious powerhouses.
Since I always make a full tray of these, and most of the time I only use about half for our dinner, I have the perfect amount of leftovers to make the soup!
Roasted Vegetable Soup
Ingredients:
2 cups leftover mixed roasted vegetables**
2 cups vegetable or chicken broth
1 bay leaf
1 teaspoon dried sage
1/2 teaspoon dried thyme
pinch of nutmeg
salt and pepper to taste
Directions:
In a medium saucepan, bring broth to a simmer. Add vegetables, bay leaf, sage and thyme. Continue to simmer uncovered for 20 minutes. Remove the bay leaf, add nutmeg and if needed, add salt and pepper.
Puree the soup with a blender, a food processor or an immersion blender. If using blender or food processor, blend half at a time, to avoid steam build-up.
Optional garnishes: garlic croutons, dollop of plain yogurt, fresh chopped sage –Enjoy!
**To make the roasted vegetables:
Peel and cut 5 cups of your favorite root vegetables and winter squash into 1-inch cubes and put them in a large bowl. Into the bowl, drizzle 2 tablespoons of olive oil and sprinkle about a teaspoon each of coarse salt and fresh ground pepper, a clove or two of minced garlic and 1 tablespoon of dried herbs (thyme, sage, rosemary or a combination of the three). Lay them on a baking sheet and roast in a 425 degree oven for 25 – 35 minutes, or until tender and golden brown.
–Karen
Get Inspired: A Healthy Kitchen Makeover
I’ve always been interested in what other people keep in their kitchens. A person’s staples can reflect one’s tastes, values, heritage, cooking style and enjoyment, and many times, his or her level of health and well being. As a nutrition counselor a few years ago, I would make trips to people’s houses and help them to elevate their kitchens with simple kitchen-makeovers.
On my first visit ever, I felt like one of those HGTV hosts rolling up my sleeves and parachuting into peoples’ pantries to coach them on how to whip their kitchens into healthful shape. But immediately into the experience, I realized that the kitchen-owners themselves owned the show. Without fail, every person I visited knew what they needed to do to create an atmosphere conducive to their new lifestyles of healthier cooking and eating: more whole, single-ingredient foods for easy, from-scratch meals, and fewer prepackaged, highly processed items (keeping some favorite healthy snacks and treats for those ravenous, need-it-now, healthy “fast food” moments).
The equation is simple: if you’ve got stuff around, you can always make a meal. And if you’ve got certain staples around, you can always make a healthy meal.
It would typically take less than an hour to go through the cupboards, freezer, fridge and pantry, reading labels and expiration dates, and compiling boxes labeled for donations, composts, or trash-bin-goers. Sometimes the zeal of “letting go” took folks over, and I had to step in to actually save some oldies that were indeed goodies–dates, 5-minute couscous, fruit preserves, and even whole grain breads, to name a few.
So all this considered, it would seem fitting that one of my favorite projects that I worked on for our African Heritage & Health Program was creating a Guide To Setting Up Your African Heritage Kitchen (which accompanies our other guide to Setting Up Your Mediterranean Kitchen). These are wonderful aides to elevating your own kitchen.
After drawing from our Committee’s research notes and outlining what an ideal African Heritage Kitchen might look like, I decided to take an inventory of my own. Where have all my nutrition studies, taste buds, and food traditions taken me?
Here is a bird-eye-view of the staples I always keep on the shelves, in the bins, and near the stove for healthy cooking.
In My Pantry
Beans of every kind (low-sodium canned or dried)
Quinoa, Brown Rice, and Couscous
Light Coconut Milk (canned)
Canned Chunk Light Tuna
Garlic & Onions
Coffee & Tea (for iced or hot)
Basil, Saffron, Vanilla, Cinnamon, Sea Salt and Pepper
Low-Sodium Vegetable Broth
Agave Nectar and Honey
Extra-virgin Olive Oil
Potatoes and Sweet Potatoes
Spelt Pasta
Tomatoes (canned, paste, sauce)
On My Kitchen Table
A Fresh Fruit Bowl (always including avocados)
A Bundle of Pumpkins and Squashes: I love having this edible bouquet as our centerpiece!
Fresh Whole Grain Bread
Fresh Potted Herbs (dill, basil, and mint) on our kitchen window sills
Filtered Water Pitcher
In My Refrigerator
Hot Sauce and Salsa
Hummus and Other “Smears”
An Over-filled Veggie Bin
Corn tortillas
Olives
Pickled Beets and Sweet-Pepper-Jelly
Almond Milk
Flaxseed Oil
Natural Peanut or Almond Butter
Leftovers!
In My Freezer
Frozen Homemade Pesto or Soups
Frozen Fruit
Frozen Lima Beans
Dark Chocolate
Nuts: Walnuts, Almonds, Cashews and Brazil Nuts
Veggie Burgers
A stocked kitchen is a smart kitchen. Changing my staples, item-by-item, over the years has truly changed my life, and these healthy shelf-items always give me that little bit of inspiration to cook when I don’t know what on earth to make. The New Year is a great time of year to give yourself a kitchen-makeover. What do you want in your pantry?
Happy Cooking and Happy New Year!
–Sarah
Spicing Things Up…In The Kitchen!
I am not sure if I have mentioned this but my husband doesn’t like shrimp… he LOVES shrimp! Sometimes when I want to spice things up a bit in the kitchen, but still want to be in charge of the cooking, I will ask him to go on a search for a healthy new recipe, often involving shrimp. So as we ease into the New Year, when many have taken on those resolutions for a healthier diet and others may still be full from overdoing it at the holidays, this satisfying shrimp recipe from Cooking Light hits the mark. The sweetness of the corn relish works really well with the spicy chili shrimp, not to mention that it is a quick and simple dish for a weeknight dinner. Thank you, Dan, for finding it!
*Note: The recipe mentions bottled garlic and ginger but in both cases I used fresh.
Three-Chile-Dusted Shrimp with Quick Corn Relish
INGREDIENTS:
3 1/2 teaspoons sugar, divided
2 teaspoons chili powder
1 teaspoon ancho chile powder
1/4 teaspoon chipotle chile powder
1/2 teaspoon salt, divided
1 1/2 pounds peeled and deveined large shrimp (uncooked; thawed if frozen)
5 teaspoons olive oil, divided
1/2 cup chopped onion
1/2 cup chopped red bell pepper
2 teaspoons minced garlic
2 teaspoons minced ginger
1 (10-ounce) package frozen whole-kernel corn
1 1/2 tablespoons cider vinegar
1/2 cup chopped green onions
DIRECTIONS:
Combine 2 teaspoons sugar, the three different chile powders, and 1/4 teaspoon salt in a shallow dish. Add shrimp to spice mixture; toss well to coat.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 1/2 cup onion, bell pepper, garlic, and ginger to pan; sauté 3 minutes. Add remaining 1 1/2 teaspoons sugar and corn to pan; cook 3 minutes, stirring occasionally. Stir in vinegar; cook 30 seconds. Transfer corn mixture to a bowl; stir in remaining 1/4 teaspoon salt and 1/2 cup green onions.
Wipe pan with a paper towel. Heat remaining 2 teaspoons oil in pan over medium-high heat. Add shrimp to pan; sauté 3 minutes or until done, turning once. Serve with corn mixture.
–Enjoy!
Well Deserved Indulgences to Celebrate the Season!
I have learned through my years of weight maintenance that the occasional splurge is definitely part of a healthy lifestyle, not to mention an important motivator for continued adherence to a healthy routine. In my extensive experience with fad diets, I have learned that deprivation is not a lasting solution, and eliminating certain food groups should not be an option. Giving myself a few days to indulge (especially around the holidays) is pretty harmless in the scheme of things, as long as I make sure that these special few days remain just that, a few days and not a complete abandonment of all that I have worked for.
Having just reached the four month mark at Oldways, I am experiencing my first holiday season as a member of the team and have encountered a few worthy indulgences along the way. As a Mediterranean Diet aficionado, I greatly enjoy the emphasis put on enjoying food and wine with friends and family, and I have definitely not been left disappointed by this festive time at Oldways. On Monday, December 19, we were lucky enough to have TJ Douglas from The Urban Grape, in Chestnut Hill, Massachusetts, come to Oldways for a wine tasting. The concept for the wine tasting was to sample different wines from around the world, made from the same grape. We sampled four wines made from the Chardonnay grape (including one Sparkling wine from California) and four made from Grenache (including one sweet wine from Spain). TJ’s engaging personality and clear passion for his topic were extremely contagious, and his unique system for categorizing wine makes complete sense for someone like me who loves wine, but usually misses the details. My coworker Cindy said it best when she said, “The wine tasting was the first time that wine-talk has ever made SENSE to me. Usually I pretend to listen and just enjoy the wine.”
It was so interesting to see the different factors that affect the taste of a wine. I would have assumed that similar grapes would produce similar tastes, but there is so much more to it! As they say, it is the terroir – or taste of the place – which provides the subtle, and sometimes not so subtle differences. When you think about it there are so many factors, including region, soil type, and storage techniques, that all greatly influence the outcome. We then ventured to La Voile on Newbury Street for our holiday dinner where we were able to put our new-found wine tasting techniques to work! Not to mention that the cozy atmosphere and authentic French cuisine were the perfect cap to a great night. Holidays at Oldways have not let me down, and I look forward to sharing many more! Happy New Year!!
–Abby
A Gift of “Plenty” and a Recipe
This holiday season was a special one, seeing that it was my first married Christmas. That alone made it wonderful. But in addition to married bliss (AND the new electric blanket with dual heating controls!) there were some fantastic cookbooks I received that immediately made me want to jump out of my holiday pajamas and into the kitchen. One of these cookbooks, Plenty by Yotam Ottolenghi, was the book I chose to use for our first post-holiday dinner.
The book is gorgeous, filled with some very interesting recipes accompanied by mouth-watering photos. Deciding what to make was not easy, but with my new locally-made Greek yogurt obsession to help sway the final decision, I chose a recipe for a lentil and broiled eggplant dish topped with, you guessed it, Greek yogurt. This recipe was an ideal introduction to Yotam’s cooking and we look forward to our next Ottolenghi adventure!
Lentils with Broiled Eggplant
Ingredients:
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 (or 1 tsp dried thyme)
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 fresh parsley, cilantro and dill
2 tbsp crème fraîche (as I mentioned I used Greek yogurt and probably a bit more than 2 tablespoons)
Directions:
Place the lentils in a medium saucepan. Cut one carrot and half a celery stalk into large chunks and throw them in. Add the bay leaf, thyme and onion, cover with plenty of water and bring to a boil. Simmer on low heat for up to 25 minutes, or until the lentils are tender, skimming away the froth from the surface from time to time. Drain in a sieve. Remove and discard the carrot, celery, bay leaf, thyme (if in sprigs) and onion and transfer the lentils to a mixing bowl. Add the rest of the vinegar, 2 tablespoons of the olive oil and plenty of salt and pepper; stir and set aside somewhere warm.
While the lentils are cooking, grill or broil the eggplants. (Different options were offered for how to cook the eggplant. I chose to cook it on my outdoor gas grill and really liked the result.)
** To cook the eggplants on a gas stovetop, which Yotam cites as the most effective way, start by lining the area around the burners with foil to protect them. Put the eggplants directly on two moderate flames and roast for 12 to 15 minutes, turning frequently with metal tongs, until the flesh is soft and smoky and the skin is burnt all over. Keep an eye on them the whole time so they don’t catch fire.
** For an electric stove, pierce the eggplants with a sharp knife in a few places. Put them on a foil-lined tray and place directly under a hot broiler for 1 hour, turning them a few times. The eggplants need to deflate completely and their skin should burn and break. (One point Yotam makes is to be sure you puncture the eggplant if you are cooking it under the broiler, as some people have reported issues with exploding eggplants!)
Remove the eggplants from the heat. If you used an oven broiler, change the oven to its normal setting. Heat the oven to 275°F. Cut a slit down the center of the eggplants and scoop out the flesh into a colander, avoiding the black skin. Leave to drain for at least 15 minutes and only then season with plenty of salt and pepper and 1/2 tablespoon of the vinegar.
Cut the remaining carrot and celery into 3/8-inch dice and mix with the tomatoes, the remaining oil, the sugar and some salt. Spread in an ovenproof dish and cook in the oven for about 20 minutes, or until the carrot is tender but still firm.
Add the cooked vegetables to the warm lentils, followed by the chopped herbs, and stir gently. Taste and adjust the seasoning. Spoon the lentils onto serving plates. Pile some eggplant in the center of each portion and top it with a dollop of crème fraîche or yogurt. Finish with a trickle of oil. Enjoy!
–Rachel
