I’ve been feeling pretty creatively drained this week. I’m working on a big freelance project that’s really challenging and requires a lot more creativity than my usual editing work does. So it’s definitely a good thing, and I’m learning a lot while I do it which is always a bonus, but I feel like my brain is fried! I spent all of last night dreaming about trying to overcome some of the blocks I still have to solve – to no avail, regrettably.
In an attempt to stimulate my brain, I went for a walk and basically listened to Justin Bieber’s Sorry and the first 10 minutes of this symphony – usually guaranteed to make me feel like I’m in a novel/get my creative juices going – over and over again. And while I did feel revitalized, I still don’t have answers! Sigh.
They’ll come, surely…
What does this all have to do with an eggplant lentil bake, you ask?
Good question! Absolutely nothing.
It’s simply a delicious dish that also happens to serve as a vessel for maximum roasted eggplant consumption.
This eggplant lentil bake is actually a sort of memorized reconstruction of a vegetarian moussaka recipe my mom gave me years ago. I was obsessed with it for a while, and I remember making it a few times for Katerz‘s fam when I lived with them out on the West Coast for a summer – I guess it was sort of my ‘signature dish’. And then, as always happens when you obsess over something for too long, I suppose I got tired of it and forgot about it for a while.
At this point it resurfaces every few months, brings a lot of joy, and is then forgotten again. It’s sort of like that comfy old sweatshirt you have in your closet – the one that’s got a stain or two on it and that maybe has some sort of logo or saying that doesn’t really apply to your life anymore – the one that you forget you have but that whenever you do rediscover, you don’t take off for a week because it’s just so comfy and you don’t need to worry about the cat pulling threads or spilling any coffee on it since that ship sailed so long ago it’s across the world by now.
Maybe that’s a weird analogy to use to try to convince you that this thing is delicious. Maybe my brain really is super fried right now!
But sometimes I get a craving for a nameless, faceless comfort. Something simple, something easy, something really familiar – not to mention something delicious and filling! To me, this eggplant lentil bake embodies that craving. Of course, I did originally get the recipe from my mom so I suppose I’m rather biased.
So yes. This eggplant lentil bake is delicious and comforting and hearty. And it reheats excellently, I might add. So make it!
In my work as an editor, I often have to leave comment boxes beside people’s hard work with super annoying/demoralizing notes like ‘What do you mean?’ or ‘Why is this relevant?’ or ‘HUH?!’ (Just kidding on that last one… or am I?) I suspect this post could benefit from editor Soph doing a little round here before I hit publish… but editor Soph has checked out of this brain for the moment, so we’re just going to roll with this. Bear with me!
Happy almost Friday all!
PS. An update: when I started to write this post I put on a ‘movie classics’ playlist on Spotify and have since listened to Come What May from Moulin Rouge four times. FOUR TIMES. And onto number five…
I've noted that this yields 4-6 portions, but you know the people you're serving best. For example, Pieter can do serious damage on this baby while I'm stuffed after about 1/6th of it!