After doing my “literature search” I also found out the secret to wonderfully caramelized onions, and the end result turned out to be something absolutely worthy of inaugurating our newest favorite plates.
2 aubergines (approx. 700-800g in total)
300g red onions
3 tablespoons of balsamic vinegar (aceto balsamico di Modena)
150g red lentils
80g brown rice
1/2 teaspoons of turmeric powder
salt to taste
olive oil for frying
- Begin by preparing the vegetables: rinse the aubergines and cut to 1 cm thick slices, sprinkle with salt and set aside. Peel the onions, cut in half and to thin slices. Peel and cube the carrot. Rinse the rice and red lentils. The latter might be difficult to rinse until the water does not get frothy anymore, so I usually soak it for about 30 minutes, or until the recipe calls for the lentils.
- At first heat the carrot pieces in olive oil, then stir in the rice, as well and heat for 0,5-1 minutes. Pour in enough water to cover the rice, cover with a lid and cook for 25-30 minutes, until the rice is halfway done.
- Fry the aubergine slices in a large, non-stick pan. You’ll need the pan to be slightly hotter than medium heat: if you fry the aubergines like this over 2-3 tablespoons of olive oil, they will be done fairly quickly, and won’t soak up all of the oil.
- The rice is halfway done now, so mix in the red lentils, add some salt and the turmeric powder. pour in enough water to cover the lentils and cook under closed lid for 20 minutes, or until the lentils are soft.
- Now is the time to charamelize the onions: you can use the same pan that you used to fry the aubergine slices. Add some olive oil and start frying the onion slices. Once they turn glassy, add the balsamic vinegar. Stirring occasionally, fry until the onion turns golden brown (approx. 15-20 minutes).