Eggplant with Lentils & Chickpeas


  • 1 cup chickpeas
  • 1 cup of lentils
  • 2 aubergines
  • sunflower oil for frying
  • 3 tomatoes
  • 1 onion
  • One green pepper and red pepper paste
  • 2 cloves of garlic
  • Two tablespoons of sunflower oil and tomato paste
  • Salt
  •  black pepper
  •  Red pepper
  •  chopped parsley
  • 250 g grated cheddar cheese


Boil the chickpeas and lentils. Peel the eggplants and cut them in half lengthwise. Sprinkle salt on the eggplants and fry them in hot oil. Remove to serving plate. Take sunflower oil in another pan and heat it. Add the onion and garlic cut into half moons and sauté. Add the peppers you cut into cubes. Add the peeled and chopped tomatoes and tomato paste and continue sautéing. When the material softens, add the chickpeas and lentils and mix. Add salt, pepper and cayenne pepper. Add the chopped parsley, which is close to taking it from the stove, mix and remove from the stove. Open the eggplants with a fork. Divide the mortar you prepared among them. Sprinkle with cheddar cheese. Bake in a preheated 200 degree oven until golden brown. hot service building

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