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2 tablespoons Shaoxing rice wine

or dry sherry (if alcohol is an

issue, omit)

2 tablespoons soy sauce

½ teaspoon granulated sugar

1 cup water or vegetable stock

1 large bunch bok choy or 6

bunches of baby bok choy

(about 6 cups), cleaned

thoroughly and trimmed as

needed, and cut into 2-inch

pieces

Sesame oil, for drizzling

1 teaspoon sesame seeds or

gomasio (optional garnish)

Remove the lid and place the bok choy on top of the squash mixture. Drizzle the bok choy with the sesame oil. Return the lid and allow to “steam” until the bok choy arrives at your desired doneness, at least 3 minutes.

Serve hot, over the coconut rice.

Makes 4 servings

COCONUT RICE

INGREDIENTS

1 cup uncooked long- or

medium-grain rice

¾ cup water

¾ cup unsweetened coconut milk

(about half of a 14-ounce can)

Pinch of salt

HERE’S WHAT YOU DO:

In a medium-size saucepan, combine the rice and water and bring to a boil over medium-high heat. Add the coconut milk and salt, stir, lower the heat to low, and cover. Cook at a simmer for 12 minutes, without lifting the lid. Turn off the heat and leave the rice alone for 10 minutes. Serve hot.

Makes 4 side-dish servings

Roasted Eggplant-Lentil Caviar on Oversized Crostini ★ Pistachio-Raisin Rice Pilaf

ROASTED EGGPLANT-LENTIL CAVIAR ON OVERSIZED CROSTINI

Confession: Originally conceived as a stuffed eggplant, this recipe almost ended up on the editing floor. Instead, I’ve held onto the best part—a silky lemon and garlic-infused eggplant puree studded with earthy lentils—and spread the love on slabs of country-style toast for killer crostini. A simple stovetop pilaf, scented with a cinnamon stick, turns this snack into supper.

KITCHEN NOTES: Get the eggplant into the oven first. While it roasts, prepare the lentils. While the lentils are cooking, prepare the rice. Speaking of lentils, the French lentilles du Puy, which have a more refined texture, are my preference, but they’re not always available. Use what you can find in your local market.

INGREDIENTS

2 medium-size eggplant, sliced

lengthwise

2 to 4 cloves garlic, smashed

Juice of 1 lemon

2 tablespoons olive oil

1 teaspoon salt

¼ teaspoon cayenne

1 cup prepared lentils

(details follow)

1 loaf country-style bread

(about 1 pound), cut into

½-inch slices (estimate

2 slices per serving)

Optional but nice garnishes:

Extra-virgin olive oil you really

love, ½ cup crumbled feta,

¼ cup chopped fresh parsley

HERE’S WHAT YOU DO:

Preheat the oven to 400°F.

Place the eggplant halves on a baking sheet, cut side up, and roast until extremely tender, 40 to 45 minutes.

Remove from the oven and allow the eggplant to cool at least 10 minutes. With a fork (and maybe a spoon), scoop out the flesh and transfer to the bowl of a food processor. Lower the oven temperature to 375°F.

Puree with the garlic, lemon juice, olive oil, salt, and cayenne. Transfer to a medium-size bowl and mix in 1 cup of the lentils (the rest is cook’s treat), until well combined.

Place the bread in a single layer on a baking sheet and toast for about 5 minutes, or until the bread is slightly dried out but not crisp. (You may also do this on top of the stove on a grill pan or directly over the coals of a grill.)

Remove the toast from the heat source. Apply ¼ cup of eggplant-lentil caviar to each slice, and with a knife, smear until evenly distributed. Garnish with olive oil, feta, and parsley (if using).

Estimate 2 toasts per serving, paired with a fluffy mound of rice pilaf (details follow).

Makes 4 servings

LENTIL CAVIAR

INGREDIENTS

1 tablespoon vegetable oil

½ cup diced onion

¼ cup diced carrot

1 sprig thyme, or ½ teaspoon

dried

½ cup brown or green dried

lentils, rinsed

2 tablespoons red wine that you

enjoy drinking (optional)

¾ to 1 cup water

¼ to ½ teaspoon salt

HERE’S WHAT YOU DO:

In a large saucepan, heat the oil over medium heat and add the onion, carrot, and thyme. Cook for about 5 minutes, until the aromatics slightly soften. Add the lentils and stir to coat. Add the red