STUFFED EGGPLANT WITH LENTIL


  • 1 cup green lentils
  • 4 eggplants
  • 1 medium onion
  • 4 tomatoes
  • 1 tablespoon of tomato paste
  • 1 tablespoon of olive oil
  • 1 clove of garlic

For the top

  • Parsley

Brush with sunflower oil on the eggplants and cook on the grill of the oven until soft. Boil the lentils. Finely chop the garlic and fry it in olive oil in a pan. Add the finely chopped onion and mix. After 3-4 minutes, add finely chopped tomatoes and tomato paste. Add the boiled lentils to the stuffing. Open the softened eggplants from the middle and fill them with the stuffing. Place in the baking dish and bake for 15 minutes. Serve sprinkled with chopped parsley on top.

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