This was the first mole I’ve attempted in my own kitchen, inspired by a desire to use up a bag of lentils and the arrival of local eggplant. Luckily it turned out well because the results were plentiful. Even after gifting some to a special someone, I was eating this hearty vegetarian dish nearly everyday for lunch. By the end of the workweek, my lunch felt like part of my job. Fortunately, I like my current occupation. Though if for some reason that statement doesn’t ring true for you, rest assured this dish is packed with way too many spices to ever feel like a chore to consume. Even if you’re eating it consecutively.
My main point here, this lentil and eggplant mole makes a great dish to cook up for a crowd, and a hearty one too. It’s not too heavy on the cocoa side like some moles I’ve had, but it’s definitely packed with flavor from the list full of spices that get melded into one pot. It also makes use of eggplant’s innately creamy texture when its cooked down. I chose to pair that creaminess with rice, which I could also imagine getting wrapped up together with this in a tortilla. Make sure not to forget the parsley. It adds the right finishing touch of freshness to this spice-rich dish.