Today we are going to prepare a dish with lentils and eggplants that will surprise you, because it is not the typical lentil stew, but rather a temperate salad of legumes and vegetables that will make your mouth water. The dry legumes are exquisite dishes that have aromas From the field, they heat and satisfy. Cooking with care can become delicious and cheap dishes, very comforting winter. Annate to combine new flavors following this rich recipe and discover for yourself the spectacular taste of lentils with roasted eggplants. An ideal dish for autumn, when we feel like eating more hot dishes but we are not yet ready for a strong stew. Lets cook!
| 🚻 4 Diners | 🕘 1h 30m | 🍵 Main Dipe | 🤯 Difficult Distraction |
| Ingredients to make lentils with roasted eggplant: |
| 2 medium eggplants 2 tablespoons of red wine vinegar 200 grams of lentils 3 small carrots peeled 2 branches of celery 1 laurel leaf 3 branches of thyme ½ white onion 3 tablespoons of olive oil a Chorrito for Aliñar 12 tomatoes cherry ½ teaspoon of brown sugar. |
| Additional characteristics: cheap cost, popular in autumn-winter |
Ingredients to make lentils with roasted eggplant:
1. First do the roasted eggplants. To do this, we cut them in half, we make them some cuts and we roast them in the oven for 20 minutes, I have roasted them in the microwave at 700 watts for 5 minutes. Once we roam, we remove their skin, we put them in a Colator and let them drain for 15 minutes minimum, and then we put them in a bowl, salt and pepper and sprinkle with half a tablespoon of vinegar.sup/supsi you have doubts about this process, we invite you to check the recipe step by step of roasted eggplants.
2. On the other hand, we cook the lentils. Then, we put the lentils in a median casserole, cut a carrot and half of a celery branch into pieces, introduce them into the casserole and add the bay leaf, thyme and onion. We cubes with water and boils over medium heat over medium heat -There for 25 minutes or until the lentils are soft. We pass through a strainer and remove the carrot, celery, bay leaf, thyme and onion. Then, we put the lentils in a bowl, add the rest of the vinegar, two tablespoons of olive oil, salt and pepper, mix well and reserve.SUP/SUP
3. We cut the rest of the carrot and celery in dice, we mix with the tomatoes chopped in half, we also add the rest of the oil, the sugar and a pinch of salt. We saute these vegetables for a few minutes until they are tender. Supp/sup
4. Now that we have everything we can mount our plate of lentils with eggplant. We distribute the lentils between the dishes. We add a couple of spoonfuls of eggplant in the center and finally, we season with a spoonful of yogurt over. We season with a splash of oil.sup/su
5. This elegant plate of lentils with roasted eggplant is a delight and we assure you that you will be surprised by the texture and taste that your palate feels to the mixture the yogurt with the eggplant and the legumes, great! And since it is a temperate salad, you can serve as an incoming or main course. And if you want menu of the week.
