Lentil Gravy Over Eggplant and Sweet Potatoes

For years my husband told my kids stories about when he first moved out of his parents home.  One such story completely grossed me out was about his dirty kitchen.  This kitchen was not just filled with dirty dishes; from what I understand many of the were growing with mold too. Yuck!  How could anyone even live this way?  Brian told the kids how he and his buddy would wash the dishes before eating each meal. From what I understand, they washed the plates and silverware as needed.

Once in a while, a girl trying to impress his room-mate, washed up all the dishes hoping to win him over and seal the deal. Silly girls, your kitchen cleaning skills were not good enough to win either guys hearts.  

Today, I am obsessed with keeping the kitchen clean as I cook.  It is easier to clean up a couple plates at the end of a meal, the to clean up all the pots, pans, and other cookware at the end. The other day, I told Rita what the true marks of a real cook are cooking clean.  No real cook can tolerate preparing a masterpiece is a dirty kitchen.

Sweet Potato French Fries and Egg Plant

Wash sweet potatoes and remove the skins.  Wash once more to make sure all the dirt is gone.  Slice potatoes lengthwise, lay flat on the table and make ¼ to ½ length wise slices, forming the fries.  Place all of the cut pieces into a large bowl; add olive oil, sea salt and rosemary seasoning or Italian seasoning.  Shake bowl so that all the pieces are covered with the mixture.  Now add Parmesan cheese and shake or mix again.  Lay flat on a cookie sheet and cook on 350. They cook at different rates, so check on them after 15 minutes to see it the bottom is golden brown.  When it is, turn and cook until the other side is finished. When done serve with Middle Eastern yogurt, ranch dressing or sour cream.  

For egg plant, follow the instructions for Sweet Potato French Fries.

Lentil Gravy Over Eggplant and Sweet Potatoes

Place 1 lg tbsp of butter in a pan and let it melt.  Add a chopped onion and 2 cloves of garlic, shake salt and paprika over the top, cook them until they are translucent.  Pour in 1 can of lentils and 1 can of stewed tomatoes; chop up the tomatoes; add 1 tbsp of curry and let simmer.

Serve on a plate next to the sweet potatoes and egg plant.  Sprinkle  fenugreek over the lentil gravy.