Lentil "Dirty Rice"

Sweet & Sour Eggplant

• 6 japanese eggplants, sliced into 1-inch rounds and lightly salted for 15-20 minutes prior to cooking
• 2 cloves garlic, sliced
• 1 tablespoon sesame oil
• 1 tablespoon canola oil
• ½ red onion, diced
• ¼ cup cider vinegar (60 mL)
• ⅛ cup sherry vinegar (30 mL)
• ¼ cup mirin (60 mL)
• 2 tablespoons soy sauce
• ¼ cup agave (60 mL)
• 1 teaspoon whole coriander
• 1 pinch chili flakes
• salt and pepper, to taste

Grain Blend

• 4 cups legumes (400 g), or use your favorite grains (I use an even mix of brown rice, black rice, and quinoa. Sushi rice could also be used, mixed with lentils then chilled, cut into bars, and fried)

Crispy Garbanzo Beans

• 1 cup garbanzo beans (200 g), cooked and drained
• 1 tablespoon canola oil, if baking
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• salt, to taste

Sumac Yogurt Sauce

• 1 cup plain yogurt (240 g)
• 1 tablespoon sumac
• 1 teaspoon cumin
• 2 tablespoons honey
• salt, to taste

Garnish

• 1 cup mixed herbs (40 g), such as mint, cilantro, basil, and scallions